Puerto Rican Pastelon: The Perfect Plantain Lasagna

Name: Puerto Rican Pastelon: The Perfect Plantain Lasagna
Yield: 6
Ingredients: 4 10oz ripe plantains; 3 tbsp avocado oil, divided; 2-1/2 tsp kosher salt, divided, plus more to taste; 1 lbs ground 90/10 beef; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1/2 tsp achiote powder; 1/2 tsp ground coriander; 1/2 tsp cayenne pepper; 1/2 tsp black pepper, plus more to taste; 1 white onion, finely chopped (about 1 1/2 cups); 1 cup finely chopped orange bell pepper (about 1 small bell pepper); 3 garlic cloves, chopped (about 1 tablespoon); 2 tsp tomato paste; 2 tbsp chopped fresh cilantro, plus more for garnish; 2 cups shredded low-moisture part-skim mozzarella cheese (8 ounces) divided; 1 large egg, beaten

Lanne September 4, 2024

Servings: 6

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There are two things in this world that I will never say no to: plantains and lasagna. So, when I discovered Pastelón—a dish that basically combines my two favorite things—I was sold. It’s sweet, savory, cheesy, and has that same satisfying layered texture you get from lasagna, but with a Caribbean twist. If you’ve never had it, you’re seriously missing out. And if you’re already a fan? Well, you know exactly what I’m talking about.

The History of Pastelón
Pastelón is a traditional Puerto Rican dish that’s sometimes referred to as “plantain lasagna.” It has deep roots in Puerto Rican cuisine, influenced by the island’s mix of African, Spanish, and indigenous Taino cultures. Plantains—introduced to the Caribbean by African slaves—play the starring role here. Over time, Puerto Rican cooks found that the sweetness of the ripe plantains paired beautifully with the seasoned meat and cheese, creating a dish that’s rich, hearty, and oh-so-satisfying. Today, it’s a beloved comfort food in Puerto Rico, often enjoyed at family gatherings, holidays, and Sunday dinners.

Why This Recipe Works

Here’s why this recipe is a total winner:

Great for Leftovers: Just like lasagna, this dish is fantastic the next day. The flavors continue to develop, making it just as delicious (if not more) when reheated for lunch or dinner.

Sweet and Savory Perfection: The ripe plantains offer a natural sweetness that perfectly balances out the spiced ground beef. It’s a match made in heaven—sweet, savory, cheesy, and just plain delicious.

Cheese, Glorious Cheese: The layers of mozzarella not only melt beautifully but add a creamy richness that ties the whole dish together. It’s comfort food, so of course, there’s plenty of cheese involved.

Well-Seasoned Beef: The beef is spiced with garlic powder, onion powder, paprika, achiote powder, coriander, cayenne pepper, and black pepper. These bold spices make the ground beef flavorful and fragrant, perfectly complementing the sweetness of the plantains.

Easy to Assemble: If you’ve ever made lasagna, you can definitely handle this. The layering process is straightforward: plantains, beef, cheese, repeat.

Baked to Perfection: The dish is baked until golden and bubbly, allowing all the flavors to meld together into one glorious bite. Plus, the top layer of plantains gets a little crispy and caramelized—perfection.

Step 1:

Preheat the oven to 375°F. Place a wire rack inside a large-rimmed baking sheet. Peel plantains, and cut in half crosswise. Cut each half lengthwise into 3 to 4 (1/4 inch thick) slices. Brush both sides of plantain slices evenly with 2 tablespoons avocado oil, and sprinkle evenly with 1 1/2 teaspoons salt. Arrange in a single layer on wire rack. Bake in preheated oven until golden brown, about 20 minutes. Remove from oven, and set aside. Do not turn off oven.

Step 2: Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add ground beef; cook, stirring often to break up meat into small crumbles. Sprinkle with garlic powder, onion powder, smoked paprika, achiote powder, coriander, cayenne pepper, black pepper, and remaining 1 teaspoon salt. Cook, stirring often, until meat is lightly browned, about 3 minutes.

Step 3: Arrange about one-third of plantain slices (8 to 10 slices) crosswise along bottom of a 2-quart baking dish (such as an 11 x 7-inch baking dish). Top with half of beef mixture (about 1 3/4 cups) and 1 cup of mozzarella cheese. Repeat layering process 1 time using one-third of plantain slices, remaining beef mixture, and remaining 1 cup mozzarella cheese. Top with remaining plantain slices, overlapping slightly if needed to fit.

Step 4: Pour beaten egg evenly over plantains. Bake pastelon at 375°F until top is golden brown and bubbly, 20 to 25 minutes. Garnish with additional chopped cilantro. Serve hot.

Final Thoughts: Your New Favorite Comfort Food

If you’ve never tried Pastelón before, this is your sign to get in the kitchen and whip up a batch. It’s the perfect dish for when you’re craving something hearty and comforting but still want that sweet and savory balance. Plus, it’s a fantastic way to use up those ripe plantains sitting on your counter.

So what are you waiting for? Give this plantain lasagna a try and let me know how it turns out. Trust me, once you’ve had a bite, you’ll be hooked—just like I was. Don’t forget to share your creations and tag me. I’d love to see your take on this Puerto Rican classic!

✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.