Kick your lasagna up a notch with layers of queso blanco, salsa, plantains and garlicky goodness.
2 pounds green plantains
Kosher salt and freshly ground black pepper
4 ripe tomatoes
1 head roasted garlic
1/2 cup sun-dried tomatoes
1/4 cup olive oil
1 pound queso del país or queso blanco, thinly sliced
Preheat oven to 375°F. Line a baking sheet with paper towels.
Fill a skillet halfway with olive oil, and heat.
Peel plantains and slice into 1-inch thick diagonal pieces. When oil is hot, fry plantains until a light crust forms, about 1 minute. Using a slotted spoon, remove plantains from oil and transfer to baking sheet. Working in batches, continue cooking all plantains.
Using the bottom of a small pan or heavy-bottomed object, flatten the plantains into round discs on a cutting board. Return flatten plantains to the oil, and allow to cook until crispy and golden brown, about 3 minutes. Remove plantains from oil and drain on baking sheet. Season with salt.
In a food processor, pulse together the tomatoes, roasted garlic, sun-dried tomatoes and some olive oil. Season with salt and pepper to taste. The salsa should be chunky but loose. Use more oil, if necessary.
In a 4x8-inch baking dish, build the lasagna: tostones, salsa, queso del país. Build three layers total. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 20 minutes, until cheese begins to bubble and turn golden brown. Serve immediately.