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This recipe makes 5 to 6 cups sofrito.
For the sofrito, place ingredients in a food processor and pulse to combine. Reserve ¼ cup, then refrigerate the remaining sofrito in a mason jar for another use or freeze.
For the lasagna, preheat oven to 350˚F.
In a large skillet, heat ¼ cup olive oil over medium. Once hot, working in batches, add the halved plantains and cook until golden brown on all sides. Remove plantains to a plate.
In another large skillet, heat the remaining 2 tablespoons olive oil over medium-high. Add the reserved sofrito, tomato paste, sazon and a dash of adobo. Cook, stirring, for about 5 minutes. Add ground beef and alcaparrado, and cook until beef is lightly browned. Remove skillet from eat and reserve.