Puerto Rican Pastelon (Dairy-Free)

Preheat oven to 350F with a rack in the center.

Make Picadillo: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced carrot and 1 diced green bell pepper and cook until softened, about 3-4 minutes. Then add 4 minced garlic cloves and ½ diced yellow onion and saute for another 2 to 3 minutes. Stir in 2 tablespoons sofrito until fragrant. Then pour in 8oz can tomato sauce, ½ tsp cumin, ¼ tsp cayenne pepper, ¼ tsp oregano, and season with a pinch of salt. Add the cooked lentils and toss to coat until everything is incorporated. Cook over medium heat, stirring occasionally, for 5-10 minutes until the mixture thickens slightly. Taste and adjust the seasonings to your liking. Set aside.

Prepare Plantains: Grab 6 ripe plantains (with black spots) and cut off the ends, then gently run your knife lengthwise along the peel to score it. Remove the peel and cut the plantains into even ½” vertical slices. In a large skillet, heat 1” of oil over medium heat. Fry the plantains for 2 minutes per side until slightly browned and transfer to a paper-lined plate.

Assemble Pastelon: Grease a 9x9 baking dish with butter. Add a layer of fried plantains, then an even layer of picadillo, and a layer of Daiya Dairy-Free Mozzarella Cheese shreds. Repeat this layering sequence, then top with a final layer of plantains.

Egg Mixture: Whisk 2 large eggs with ½ tsp baking soda, then pour this mixture evenly over the top of the pastelon.

Bake: Bake for 25 minutes uncovered. Then, remove from oven and top with a final layer of Daiya Dairy-Free Mozzarella shreds and bake for an additional 5 minutes. Garnish with scallions and serve warm.