Easy Puerto Rican Pastelón | 4-Step Plantain Lasagna Recipe 

Easy Puerto Rican Pastelón | 4-Step Plantain Lasagna Recipe 

Do you like a dish that has sweet and savory elements? Varying textures that come together beautifully? This Puerto Rican Pastelón (Sweet Plantain Lasagna) comes together as a delicious symphony of it all! 

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The plantain fruit is an essential ingredient throughout the Caribbean. It is versatile, inexpensive and delicious. Perfect for savory and sweet dishes alike. Brought by the Spanish during colonization, African slaves made all sorts of intricate delicious dishes with plantains. This shaped a great part of what is the culinary experience in most of the Caribbean, including Puerto Rico and the Dominican Republic. As we like to say, “Home is where the plantains are.” 

Puerto Rico and the Dominican have similar dishes, both referred to as Pastelón, but there are distinct variations. For example, the Puerto Rican version uses thin strips of fried plantains while the Dominican version uses boiled and mashed plantains. It also includes egg, tomato sauce, and other ingredients that play into the savory and sweet balance even further than the Dominican version. 

For the Dominican Sweet Plantain Lasagna, view this recipe. If you are a fan of sweet plantains, you should try both dishes as they are distinctly delicious in their own way! 

What do I need for Puerto Rican Pastelón? 

The equipment required for this recipe is simple: 

• Large skillet or frying pan 
• Medium skillet 
• Tongs 
• Large spoon 
• 9×9 baking dish 

As far as ingredients, you need: 

• 5-6 ripe plantains (ripe/yellow with black spots) 
• 1 lb ground beef 
• Adobo to taste* 
• 1 packet sazon with annatto and achiote 
• 2 ounces sofrito 
• 4 ounces tomato sauce (or 2 tbps tomato paste) 
• Canned green beans (optional) 
• 1 large egg whisked (optional) * 
• 2 cups shredded mozzarella cheese (or cheese of preference)  

How To Make Puerto Rican Pastelón? 

Prepare Beef Filling.  

To a large skillet at medium heat, add ground meat and season with Adobo, sofrito, tomato sauce, and sazon. Once the beef browns, drain fat and cover. Allow the meat to simmer at low heat while you prepare the plantains. 

Prepare The Plantains. 

To a large skillet, add about up to 1 inch of vegetable oil and set to medium-high heat. Slice the plantains lengthwise to peel, then cut them in half and slice them into thin strips. 

Once the oil is hot, add the plantain strips and fry until golden brown. It will only take a few minutes. Be sure to flip the plantains so both sides are nice and golden, then set aside on a paper towel lined plate to remove any excess oil. 

Assemble the Puerto Rican Pastelón. 

Preheat the oven to 350 degrees Fahrenheit. Begin assembling your lasagna by creating a layer of plantain in the bottom of your dish. Then add half of the beef filling and top with green beans if using this ingredient. Otherwise, top with shredded cheese. Repeat all three layers (minus the green beans), and finish with a third layer of plantains, topping it with as much cheese as you like. Then whisk your egg and slowly pour it over your pastelón.  

Bake & Serve the Pastelón. 

Bake your sweet plantain lasagna for about 10 minutes, or until the cheese is completely melted. Remove from oven, then slice and serve as desired. 

Notes. 

If you do not have Adobo seasoning at hand, simply use salt and black pepper to taste or your favorite blend of seasonings. 

The density of the plantain layers is entirely up to you. I prefer not to leave much space between the plantains, but if you want to space it out more, you can. Also, any left over plantains can be frozen and reheated later to serve with a nice plate of rice, beans and Puerto Rican steak and onions. A classic! 

Lastly, most of the time, the traditional pastelón will have a whisked egg poured over it to better bind the lasagna. However, I have made it without the egg, and it still has a great consistency. Nonetheless, you choose if you want to try it that way. 

Storage. 

Any leftovers can be stored in the refrigerator in an airtight container for about 3-4 days. It can be slowly reheated in the oven at 350 degrees Fahrenheit. It can also be microwaved for a few minutes with a top, to aid in warming up evenly. 

I hope you enjoy this simple yet delicious Puerto Rican Pastelón Recipe. It is an awesome crowd pleaser, and so filling. Perfect for family dinner or entertaining guests. For more plantain recipes, check out this quick 15-Min Tostones Dish! 

As always, buen provecho from The Happy Wookiee! 

Easy Puerto Rican Pastelón | 4-Step Plantain Lasagna Recipe

Do you like a dish that has sweet and savory elements? Varying textures that come together beautifully? This Puerto Rican Pastelón (Sweet Plantain Lasagna) comes together as a delicious symphony of it all! 

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Caribbean, Hispanic, Latin American, Puerto Rican

Servings 6 -8 servings

Equipment

• 1 large skillet or frying pan
• 1 medium skillet
• Tongs
• Large spoon
• 9x13 baking dish

Ingredients

  

• 5-6 large ripe plantains ripe/yellow with black spots
• 1 lb ground beef
• Adobo to taste*
• 1 packet sazon with annatto and achiote
• 2 ounces sofrito
• 4 ounces tomato sauce or 2 tbps tomato paste
• Canned green beans optional
• 1 large egg whisked optional *
• 2 cups shredded mozzarella cheese or cheese of preference

Instructions

 

Prepare Beef Filling.

• To a large skillet at medium heat, add ground meat and season with Adobo, sofrito, tomato sauce, and sazon.
• Once the beef browns, drain fat and cover. Allow the meat to simmer at low heat while you prepare the plantains.

Prepare the Plantains.

• To a large skillet, add about up to 1 inch of vegetable oil and set to medium-high heat. Slice the plantains lengthwise to peel, then cut in half and slice them into strips.
• Once the oil is hot, add the plantain strips and fry until golden brown. It will only take a few minutes. Be sure to flip them so both sides are nice and golden, then set aside on a paper towel lined plate to remove any excess oil. (Do this in batches and do not overcrowd the pan).

Assemble Puerto Rican Pastelón.

• Preheat the oven to 350 degrees Fahrenheit.
• Assemble your sweet plantain lasagna by creating a layer of plantain in the bottom of your dish. Then add half of the beef filling and top with green beans if using this ingredient. Otherwise, top with shredded cheese. Repeat all three layers (minus the green beans), and finish with a third layer of plantains, topping it with as much cheese as you like. Then whisk your egg and slowly pour it over your pastelón.

Bake & Serve.

• Bake your sweet plantain lasagna for about 10 minutes, or until the cheese is completely melted. Remove from oven, then slice and serve as desired.
• ¡Buen provecho from The Happy Wookiee!

Notes

If you do not have Adobo seasoning at hand, simply use salt and black pepper to taste and your favorite blend of seasonings. 

The density of the plantain layers is entirely up to you. I prefer not to leave much space between the plantains, but if you want to space it out more, you can. Also, any leftover plantains can be frozen and reheated later to serve with a nice plate of rice, beans and Puerto Rican steak and onions. A classic! 

Often the traditional pastelón will have a whisked egg poured over it to better bind the lasagna. However, I have made it without the egg, and it still has a great consistency. Nonetheless, you choose if you want to try it that way. Your kitchen, your rules! 

Any leftovers can be stored in the refrigerator in an airtight container for about 3-4 days. It can be slowly reheated in the oven at 350 degrees Fahrenheit. It can also be microwaved for a few minutes with a top, to aid in warming up evenly. 

Keyword Avena Puerto Rico, Pastelon, Sweet Plantain, Sweet Plantain Lasagna