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1
Preheat oven to 450u00b0F.
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2
Coat a large baking pan with cooking spray.
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3
Arrange cut plantains into a single layer. Lightly salt and coat with cooking spray. The salt will bring out the sweet flavor of the plantains.
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4
Bake for 7 minutes on each side, or until plantains are golden brown and very tender.
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5
Once done, set aside to be used later to layer the lasagna.
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6
Lower the oven temperature to 350u00b0F.
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7
Heat oil in a large saucepot over a medium high flame. Add onions; saute until onions are tender. Add pepper and stir for another few minutes until peppers soften.
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8
Add the Soy Chorizo and 1-cup tomato sauce to the mixture and stir well. Reduce heat to a medium flame and simmer covered for another 5-7 minutes.
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9
To assemble Pastelon: In a 13 x 9 x 2-inch baking pan, spread remaining 1/4 cup tomato sauce. Then layer with plantains. Spread chorizo mixture on top of plantains. Layer with a handful of cheese. Repeat layers until the last layer is cheese. You will most likely get three layers.
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10
In a separate bowl, thoroughly beat eggs with milk. Pour evenly over the Pastelon. Let sit for a minute allowing the egg mixture to soak inches Top off with just a bit more cheese.
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11
Cover and bake for 20 minutes. Remove cover and let bake another 7 minutes.
