Plantain Lasagna with Picadillo
Picture a tantalizing Plantain Lasagna featuring layers of savory plantain crumble, beef picadillo, and sharp cheddar béchamel sauce. The ripe plantains are transformed into a flavorful crumble, adding a unique twist to this classic dish. The creamy and rich sharp cheddar béchamel sauce together with beef picadillo perfectly complement the sweetness of the plantains. Each layer offers a delightful contrast of textures and flavors, creating a harmonious blend of savory and sweet notes. This premium dish showcases innovative culinary techniques and unexpected flavor combinations, making it a standout choice for those seeking a gourmet dining experience. Pair this indulgent plantain lasagna with a side of mixed greens dressed in a light vinaigrette and a glass of full-bodied red wine to enhance the dining experience. Perfect for those looking to elevate their palate with a creative and luxurious meal.
Nutritional facts
Protein
52g
Carbs
110g
Calories
1410kcal
Fat
83g
Ingredients
White Cheddar Cheese, Canola and Olive Oil Blend, All Purpose Flour, Butter, Plantain Chips, Plantain, Onion Powder, Garlic Powder, Black Pepper, Golden Raisins, Cilantro, Capers, Garlic, Egg, Onion, Kosher Salt, Parmesan Cheese, Sazon, Sofrito, Ground Beef, Panko Breadcrumbs, Canola Oil, Canned Tomato, Whole Milk, Italian Parsley, Green Olives, Parmesan Cheese
Contains milk, eggs, cereals containing gluten, wheat, soybeans.
Reviews
4.5
Based on 395 reviews
Surprisingly very good
Monica · 08/05/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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