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Merry

Simple Puerto Rican Plantain Lasagna – Quick and Cozy Dinner Idea

If you're looking to try something unique and bursting with flavor, Puerto Rican Plantain Lasagna, or pastelón, is the perfect dish. With layers of sweet fried plantains, savory spiced beef, and melted cheese, this casserole is a harmonious blend of sweet and savory that’s guaranteed to delight your taste buds. Ideal for family dinners or special occasions, it’s a dish that brings the comforting warmth of Puerto Rican cuisine straight to your table.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Puerto Rican
Ingredients Method Notes

Ingredients
  

For the Plantains:
  • 4 ripe plantains about 3 to 3 1/4 pounds
  • 1/2 cup vegetable oil
For the 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
  • 1 green bell pepper minced
  • 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
For the Cheese:
  • 2 cups shredded Monterey Jack cheddar, or mozzarella cheese
For the Egg Mixture:
  • 2 large eggs
  • 1/2 teaspoon baking soda

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F. Lightly grease a 10x10 casserole dish for a thicker pastelón or a 9x13 dish for a thinner version.
Prepare the Plantains:
  1. Peel the plantains by cutting off both ends, making a slit along the skin, and peeling it off with your hands. Slice the plantains lengthwise into thin strips (about 1/4 inch thick).
Fry the Plantains:
  1. Heat the vegetable oil in a skillet over medium heat (300°F). Fry the plantain slices for about 1 1/2 minutes on each side, until lightly browned. Drain on paper towels.
Cook the Ground Beef:
  1. Drain most of the oil from the skillet, leaving about 1 tablespoon. Heat the skillet over medium-high heat, add the ground beef, and season with adobo and sazón. Cook for 6 minutes, breaking the meat into crumbles, until browned. Drain excess grease.
Prepare the Vegetable Mixture:
  1. In the same skillet, sauté the onion, bell pepper, and recaito for 3 minutes until soft and fragrant. Add the olives, capers, and dried oregano, cooking for 2 more minutes.
Finish the Beef Filling:
  1. Return the browned beef to the skillet with the vegetables. Stir in the tomato sauce and simmer for 5 minutes. Remove from heat.
Assemble the Pastelón:
  1. Layer the bottom of the greased casserole dish with a single layer of fried plantains.
  2. Spread half of the beef filling over the plantains and sprinkle with 1/2 cup of cheese.
  3. Add another layer of plantains, followed by the remaining beef filling and another 1/2 cup of cheese.
  4. Top with a final layer of plantains.
Add the Egg Mixture:
  1. Whisk together the eggs and baking soda until frothy. Pour the mixture evenly over the layered pastelón.
Bake the Pastelón:
  1. Bake uncovered for 25 minutes. Remove from the oven, sprinkle the remaining cup of cheese on top, and bake for another 5 minutes, or until the cheese is melted and bubbly.
Cool and Serve:
  1. Let the pastelón cool for 15 minutes before slicing and serving.

Notes

  • Choosing Plantains: Use ripe plantains with yellow skins and black spots for optimal sweetness.
  • Cheese Options: Feel free to mix cheese varieties for more flavor.
  • Make Ahead: Assemble the pastelón up to a day in advance and refrigerate. Bake when ready to serve.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

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