Plantains Lasagna aka Pastelon is a Latin- Style (Puerto Rican) lasagna that is a combination of sweet and savory, with spiced beef, sandwiched in layers of plantains, and topped with cheese and or eggs. Have I picked your interest yet?
Are you still on the fence about plantains? Wait; are you trying to tell me you have never tried plantains before? Why not? They are all over the place these days, and they are readily available.
This plantain lasagna will make you hop over the fence- and join the team of these amazing starchy vegetables. And if you are fan already, then here is another recipe to widen your plantain taste buds.
This is one recipe; I kept trying over and over again. Can you tell looking at the pictures? Some of them look different. It leaves room for so many variants and can easily be made Paleo – simply leave out the cheese!
You just can’t go wrong with this, so grab a few plantains and lets get started.
Pick fairly ripe plantains, the darker the skin the sweeter the plantain. I usually go with moderately ripe, plantains. They don’t fall apart or soak up tons of oil. You can deep-fry, pan fry or bake them.
There are a variety of protein you can use – ground beef, chicken or beans or combine protein and beans. They all get he job done.
Spice it up with cumin, garlic, smoked paprika, oregano or thyme. I like some heat in these, so I add cayenne pepper.
To cheese or not to cheese? With or without cheese this plantain lasagna taste good- Top it with eggs.
Play around with the ingredients and choose which ones work best for you. I left out the raisins because did not want the extra sweetness that comes with raisins.
However, you make this the end result will be sweet, savory and tasty.
Simply put, it’s like no other lasagna you’ve ever tried before!
Plantains Lasagna aka Pastelon is a Latin- Style (Puerto Rican)lasagna that is a combination of sweet and savory, with spiced beef, sandwiched in layers of plantains, and topped with cheese and or eggs.
- 3-4 Large ripe plantains
- 1 medium onion chopped
- 1 red/ green bell pepper chopped
- 3 teaspoons minced garlic
- 1 teaspoon cumin spice
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano thyme
- ½ -1 teaspoon cayenne pepper
- 2 tomatoes chopped or 1 cup tomato sauce
- 1 pound ground beef/chicken
- 1 16 ounces black beans drained and rinsed
- 1/4 cup sliced olives
- 2 -3 green onion chopped
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons water
- 2 cup shredded cheese
- 1 packet sazon or 1 tablespoon chicken bouillon
- 2-3 Tablespoon parsley chopped
- 2-3 large eggs
Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains. I prefer frying.
Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
Use a slotted spoon, transfer the fried plantains and drain on paper towels.
Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown.
Next add about 1-2 tablespoons of oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute.
Then add bell pepper, tomato sauce, bring to a simmer, add ground meat, beans and cook for about 7-10 minutes, while stirring frequently to prevent burning burn add about broth or water as needed. Season
with salt, chicken bouillon or sazon.
Finally add olives , green onions and parsley, adjust for seasoning. Remove and set aside
Spray a deep 8x8 pan with cooking spray or rub with butter/oil.
Line the bottom of the baking pan with the fried plantain. Make sure there is no space between the plantains.
Add enough of the beef mixture to make a layer, just like you would prepare lasagna. Alternate rows of plantains and meat until both are used up. Add cheese in between if desired
In a mixing bowl, whisk the eggs and pour over the Pastelon. Making sure to cover the entire thing.
Add cheese if desired, or only use cheese
Bake at 350 degrees F for 25-30 minutes, or until all the egg has cooked through and the cheese are bubbly.
Let it cool then serve warm
- I usually go with moderately ripe plantains. They don’t fall apart or soak up tons of oil. You can deep-fry, pan fry or bake them.
- You can use – ground beef, chicken or beans or combine protein and beans.
- Add cayenne pepper if you want some heat in it.
- With or without cheese, this plantain lasagna still taste good.