Imagine a dish that perfectly combines the sweetness of ripe plantains with the savory richness of seasoned beef and melted cheese. Puerto Rican Plantain Lasagna, or pastelón, is exactly that—a beloved Puerto Rican comfort food that layers fried plantains, hearty beef filling, and creamy cheese. This unique recipe is a must-try if you’re looking to add a tropical twist to your dinner table.

Why You’ll Love Puerto Rican Plantain Lasagna

Pastelón is not just a dish; it’s an experience. The natural sweetness of ripe plantains pairs beautifully with the spiced ground beef, creating a balanced, savory-sweet harmony. Whether you’re craving something new or want to explore traditional Puerto Rican cuisine, this dish is an excellent choice. Plus, it’s a crowd-pleaser perfect for gatherings or cozy family dinners.

Ingredients for Puerto Rican Plantain Lasagna

Plantains:

• 4 ripe plantains (about 3 to 3 1/4 pounds)
• 1/2 cup vegetable oil

Beef Filling:

• 1 pound ground beef (or ground turkey)
• 1 teaspoon adobo seasoning blend
• 1 1/2 teaspoons sazón flavoring blend (optional)
• 1 small white onion, minced (about 1 cup)
• 1 green bell pepper, minced (about 1 cup)
• 1 tablespoon recaito (or 2 tablespoons chopped cilantro)
• 6 pimento-stuffed green olives, sliced
• 1 teaspoon capers
• 1 teaspoon dried oregano
• 1 cup tomato sauce

Cheese Layer:

• 2 cups shredded cheese (Monterey Jack, cheddar, or mozzarella)

Egg Mixture:

• 2 large eggs
• 1/2 teaspoon baking soda

How to Make Puerto Rican Plantain Lasagna

Step 1: Prepare the Plantains

1. Peel the Plantains: Cut off both ends of the plantains. Make a slit along the skin and peel it off with your hands.
2. Slice Thinly: Slice each plantain lengthwise into thin strips (about 1/4 inch thick). A mandoline slicer can help, but be cautious as plantains are soft.

Step 2: Fry the Plantains

1. Heat the vegetable oil in a large skillet over medium heat until it reaches 300°F (use a thermometer for accuracy).
2. Fry the plantain slices in batches, about 1 1/2 minutes per side, until lightly browned.
3. Transfer the fried plantains to a plate lined with paper towels to drain.

Step 3: Cook the Ground Beef

1. Brown the Meat: Drain most of the oil from the skillet, leaving about 1 tablespoon. Heat over medium-high heat, add the ground beef, and season with adobo and sazón.
2. Break It Up: Cook for 6 minutes, breaking the beef into crumbles, until browned. Drain the excess grease but leave a little for the vegetables.

Step 4: Prepare the Vegetable Mixture

1. In the same skillet, sauté the onions, bell pepper, and recaito for 3 minutes until softened and glossy.
2. Stir in the olives, capers, and dried oregano, cooking for 2 more minutes.
3. Return the cooked beef to the skillet, mix in the tomato sauce, and simmer for 5 minutes. Remove from heat.

Step 5: Assemble the Pastelón

1. Layer the Plantains: Grease a 10×10 or 9×13 casserole dish. Cover the bottom with a single layer of fried plantain strips.
2. Add the Filling: Spread a layer of the beef mixture over the plantains, then sprinkle with 1/2 cup of shredded cheese.
3. Repeat Layers: Add another layer of plantains, beef, and cheese, saving 1 cup of cheese for the top. End with a final layer of plantains.

Step 6: Add the Egg Mixture

1. In a small bowl, whisk together the eggs and baking soda until frothy.
2. Pour the mixture evenly over the assembled pastelón.

Step 7: Bake

1. Preheat the oven to 350°F.
2. Bake the pastelón, uncovered, for 25 minutes.
3. Remove from the oven, sprinkle the remaining cheese on top, and bake for another 5 minutes until the cheese is melted and bubbly.

Step 8: Cool and Serve

1. Let the pastelón cool for at least 15 minutes before slicing to help it hold its shape.
2. Serve warm and enjoy!

Pro Tips for Perfect Pastelón

• Use Ripe Plantains: Look for plantains with yellow and black spots for the best sweetness and texture.
• Cheese Variations: Try blending cheeses like mozzarella for stretchiness and cheddar for flavor.
• Make Ahead: Assemble the pastelón in advance, refrigerate, and bake when ready to serve.
• Vegetarian Option: Replace the beef with seasoned lentils or black beans for a vegetarian twist.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	450 kcal
Protein	22 g
Carbohydrates	35 g
Fat	20 g
Sodium	850 mg
Fiber	4 g

FAQs About Puerto Rican Plantain Lasagna

1. Can I use green plantains instead of ripe ones?

No, green plantains are starchy and won’t provide the sweet balance needed for pastelón. Use ripe plantains for the authentic flavor.

2. How do I store leftovers?

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or oven.

3. Can I freeze pastelón?

Yes! Assemble and bake it first, then let it cool completely before freezing. Thaw overnight in the fridge and reheat in the oven.

4. What can I serve with pastelón?

Pair it with a fresh green salad, steamed rice, or Puerto Rican-style beans for a complete meal.

5. Can I make pastelón dairy-free?

Absolutely. Use dairy-free cheese or skip the cheese altogether. The dish will still be delicious.

6. What’s the difference between pastelón and lasagna?

Pastelón uses sweet plantains as the “noodle” layer, while lasagna uses pasta. The flavors are also distinct due to Puerto Rican seasonings.

Conclusion: Bring Puerto Rican Flavor to Your Table

Puerto Rican Plantain Lasagna is a comforting, flavorful dish that’s as satisfying to make as it is to eat. Its sweet and savory layers, combined with gooey cheese and spiced beef, make it a standout meal for any occasion.

Ready to give it a try? Gather your ingredients, fire up your oven, and create a dish that will transport your taste buds to the heart of Puerto Rico. Buen provecho!

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