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!
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.