Pastelón or plantain lasagna is a Puerto Rican dish made by layering sweet plantains, picadillo (ground beef) and cheese in a casserole dish. It’s like a lasagna but with Latin flair! If you enjoy the flavors of Latin cuisine, you will love this dish!

Ripe plantains and picadillo make this dish both sweet and savory: the best of both worlds. It’s the perfect casserole to make for a potluck or family gathering. Pastelón is also a holiday favorite. Save this Puerto Rican lasagna recipe for a delicious meal the whole family will love!

What is Puerto Rican pastelón?

Pastelón is a lasagna made with sweet plantains, picadillo and cheese. It has both Puerto Rican and Dominican roots. But it is prepared differently on both islands. Although the ingredients are pretty much the same, the difference lies in the way the plantains are cooked.

In Puerto Rico, the plantains are sliced into long strips and fried until golden brown. In the Dominican Republic, the plantains are boiled and then mashed into a puree.

Ingredients for pastelón

What is pastelón made of? Sweet plantains, picadillo and shredded cheese are the main components of pastelón. Some argue that authentic pastelón has no cheese, but I think cheese is absolutely necessary. I am sure you’ll agree! After all, what is a lasagna without cheese?!

As for the plantains, they must be ripe. The more ripe, the better! I have found that the ripest plantains taste the best and are also more pliable which make it easier to mold into layers perfectly. The plantains are typically cut into long strips and fried but I found a method that is both easier and healthier. Total game changer! (Details to follow).

Picadillo is the delicious ground beef filling and it’s made with fragrant sofrito and tomato sauce. Below are the main ingredients or non-negotiables. Other ingredients like raisins are completely optional. As for seasoning, I use Healthy Rican Adobo and Sazón. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your order!

• Ground beef
• Sofrito
• Tomato sauce
• Onion
• Red bell pepper
• Green pimento stuffed olives
• Adobo
• Sazón
• Oregano

How to make plantain lasagna?

I like to air fry the ripe plantains whole. Then I smash them with a cutting board. Just make sure to cover the plantains with parchment paper before you smash them so they don’t stick to the cutting board.

This has to be the best way I have found to make pastelón. It eliminates the frying process and smashing the plantains whole makes them the perfect shape and size for layering in a casserole dish. It’s a WIN all around!

Once your plantains and picadillo are cooked, it’s just a matter of assembling the ingredients like a lasagna. Lay your first layer of plantains in a casserole dish. Top with picadillo followed by a layer of shredded cheese. I like a cheese blend like cheddar, colby Jack and mozzarella. 

Repeat this process until you have three layers of plantains. The top layer of plantains should be topped with cheese only. Some people pour egg mixture over top to bind everything together but I prefer not to because I don’t like egg throughout my pastelón.

When I make this recipe, my pastelón keeps its shape and I don’t find the need to add any eggs. Once it’s out of the oven, let it rest at least 15 minutes before you cut into it so it doesn’t fall apart. 

Serve with rice and beans or your favorite sides. Mine include potato salad or a garden salad and avocado!

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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 6 votes

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• 1 Air-fryer
• 1 Pan with lid
• 1 Casserole dish I use a 9×6 inch

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• 6 very ripe plantains almost black

Picadillo

• 1 lb ground beef
• 1/3 cup sofrito
• 8 oz tomato sauce
• 1 small onion diced
• 1/4 red bell pepper diced
• 3 tbsp green pimento stuffed olives sliced
• 1 tbsp raisins optional
• 1/2 tbsp adobo Healthy Rican
• 1 tsp sazón Healthy Rican
• 1/2 tsp onion powder
• 1/2 tsp ground oregano
• 1/4 tsp black pepper

Cheese

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

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• Preheat your oven to 375 degrees F.

Prepare picadillo

• Brown your ground beef and remove any excess fat from your skillet.
• Add sofrito, tomato sauce, onions and peppers. Add seasonings and cook for a few minutes until the vegetables become tender. 
• 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!

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HEALTHY RICAN DISCOUNT:

 

Healthy Rican seasonings are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your Healthy Rican order!

 

KITCHEN FAVES:

 

Here are the kitchen items I use to make this recipe: Shop my faves!

Check out my other Latin recipes!

Alcapurrias (Puerto Rican Fritters)

Puerto Rican Sofrito

Arroz con Gandules (Rice with Pigeon Peas)

Pastel al Horno

Puerto Rican Potato Salad (Ensalada de Papa)

Pollo Guisado

Puerto Rican Meatballs In Sofrito Sauce

Sancocho (Puerto Rican Soup)

Puerto Rican Beans (Habichuelas Guisadas)

Pollo al Horno (Baked Chicken)

Puerto Rican Bacalaitos

Jibarito Recipe (Plantain Sandwich) 

Puerto Rican Picadillo