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Pastelón Sweet Plantain Lasagna

Pastelón (Plantain Lasagna Recipe)

Pastelón or plantain lasagna is a Puerto Rican dish made by layering sweet plantains, picadillo and cheese in a casserole dish. It’s like a lasagna but with Latin flair!
5 from 12 votes
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6 people

Equipment

  • 1 Air-fryer
  • 1 Pan with lid
  • 1 Casserole dish I use a 9x6 inch

Ingredients
  

  • 6 very ripe plantains almost black

Picadillo

  • 1 lb carne molida
  • 1/3 taza sofrito
  • 8 oz salsa de tomate
  • 1 cebolla picadito
  • 1/4 pimiento rojo picadito
  • 3 tbsp aceitunas verdes sliced
  • 1 tbsp pasas opcional
  • 1/2 tbsp adobo Healthy Rican
  • 1 tsp sazón Healthy Rican
  • 1/2 tsp cebolla en polvo
  • 1/2 tsp ground oregano
  • 1/4 tsp pimienta negra

Cheese

  • 1/2 taza shredded cheddar or Colby jack cheese
  • 1/2 taza shredded mozzarella cheese

Instructions
 

  • Preheat your oven to 375 degrees F.

Prepare picadillo

  • Brown your ground beef and remove any excess fat from your skillet.
  • Agrega el sofrito, la salsa de tomate, la cebolla y los pimientos. Agregue los condimentos y cocine por unos cuantos minutos. 
  • Add a little water and cover. Continue to cook on low heat for about 10 minutes or until the beef is cooked through.

Prepare the plantains

  • Peel the plantains. Since they are very ripe, the skin will come off easily, similar to a banana.
  • Spray air-fryer and plantains with canola oil spray. Place plantains (whole) in air-fryer and cook at 390 degrees for about 15 minutes or until golden brown. Flip the plantains halfway through cooking time to ensure even cooking.
  • Place cooked plantains on a flat surface. Cover with parchment paper and smash with a cutting board.

Assemble pastelón

  • Spray casserole dish with canola oil spray. Place two smashed plantains at the bottom of the pan. Use a fork or spatula to flatten into an even layer.
  • Top with half of the picadillo and sprinkle 1/4 cup of cheese. Repeat these steps for the next layer.
  • Top with final layer of plantains and remaining 1/2 cup of cheese.
  • Bake at 375 degrees for 20-30 minutes or until the pastelón is golden brown and the cheese is melted.
  • Allow the pastelón to cool for 15 minutes before cutting into it so that it keeps its shape.
  • Garnish with fresh cilantro. Serve and enjoy!

Video

Notes

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