Pastelon – a Latin-Style (Puerto Rican) plantain lasagna that is a combination of sweet and savory flavors, made with spiced beef, sandwiched in layers of plantains, and topped with cheese and/or eggs. Absolutely incredible meal for regular or special days!
Are you still on the fence about plantains? Wait…are you trying to tell me you’ve never tried plantains before? Why not? They are all over the place these days, and they are readily available. And if you’ve checked my blog thoroughly, you can find a TON of plantain recipes (see HERE).
Today’s recipe – Pastelon or Plantain Lasagna – will make you hop over the fence and join the team of this amazing starchy vegetable. And if you are fan already, then here is another recipe to widen your plantain taste buds.
Pinon vs Pastelon
There are instances when I have been called out by people telling me that this recipe here is called Pinon instead of Pastelon. And so I’ve done quite a research on this matter. To start off, let’s make it clear that there’s NOT a single way to prepare any dish. And even regions from the same country often have different preparations or names for similar dishes.
Although both pinon and pastelon are popular Puerto Rican layered plantains, the plantains in pinon are typically mashed before they’re layered out. Another thing is that pinon also has canned green beans and/or kidney beans mixed into the beef filling. But no matter how you call this dish, I bet we can all agree that it’s truly an indulgent wholesome recipe!
Pastelon Ingredients
I’m telling you now not to get discouraged with the long list of ingredients. Trust me, it’ll be WORTH IT! In fact, you’d be thankful that you followed this recipe to a “T” ’cause it will surely knock your socks off.
Below are just some of the ingredients that you probably need to buy at the grocery while the rest are mostly pantry staples.
- ripe plantains
- cumin, smoked paprika, dried oregano, thyme
- cayenne pepper
- ground beef or chicken
- black beans
- olives
- ground coriander
- shredded cheese (you can leave it out, if preferred)
- sazon or chicken bouillon
Actually, it leaves room for so many variants and can easily be made PALEO by leaving out the cheese.
There’s also a selection of protein that you can use – ground beef, chicken, beans OR a combination of all of those. They all get the job done!
Feel free to play around with the ingredients and choose which ones work best for you. I intentionally left out the raisins because I did not want the extra sweetness that comes with it. But if you want them, then by all means go ahead and add some raisins.
How Can You Tell If Plantains Are Bad?
Pick fairly ripe plantains, the darker the skin the sweeter the plantain. I usually go with moderately ripe plantains as they don’t fall apart or soak up tons of oil.
Plantains that are very soft to the touch (too mushy when you press it gently), start to ooze and with too many dark spots and molding, those are not good signs. If you detect those features, discard them immediately. Take note that plantains will become fully ripe in about 3-5 days at room temperature. However, if you happen to buy the green ones and want to hasten up the ripening process, just put the plantains in a brown paper bag, close it and leave it on the countertop.
Can I Make Pastelon In Advance?
Plantains are a bit tricky to work with, honestly. They are best enjoyed on the day they’re prepared, however, you can prepare a part of it in advance. What you can do is cook the beef filling in advance, let it cool down, transfer to a container and place in the fridge for up to 2 days. Then on the day of serving, fry the plantains, layer and bake.
It’s like no other lasagna you’ve ever tried before!
Enjoy!!!
More Puerto Rican Recipes
BROWSE more Puerto Rican recipes HERE.
How To Make Pastelon
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 tho.
Frying Plantains
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.
Baking Plantains
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.
Making the Filling
Next add about 1-2 tablespoons of oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, coriander and sweat for about a minute. Then add bell pepper, tomato sauce and 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 and black pepper. Finally add olives, green onions and parsley, adjust for seasoning. Remove and set aside.
Assembling the Plantain Lasagna
Spray a deep 8×8 pan with cooking spray or rub with butter/oil. Line the bottom of the baking pan with the fried/baked plantains. 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.
Watch How to Make It
This post was first published in April 2015 and has been updated with additional write up and a video.
Pastelon - is a Latin- Style (Puerto Rican) lasagna that is a combination of sweet and savory flavors, made with spiced beef, sandwiched in layers of plantains, and topped with cheese and/or eggs. Absolutely incredible meal for regular or special days!
- 3-4 large ripe plantains
- 1 medium onion , chopped
- 3 teaspoons (15 g) minced garlic
- 1 teaspoon (2 g) cumin spice
- 1 teaspoon (2g) smoked paprika
- ½ -1 teaspoon (1-2 g) cayenne pepper
- 1 teaspoon (1 g) dried oregano or thyme
- ¼ teaspoon (0.5 g) ground coriander
- 1 red/green bell pepper , chopped
- 2 tomatoes chopped or 1 cup tomato sauce
- 1 pound (453.59 g) ground beef/chicken
- 1 16- ounce black beans , drained and rinsed
- 3 tablespoons (45 g) water
- ½ teaspoon (2.5 g) salt
- 1 packet sazon or 1 tablespoon chicken bouillon
- ½ teaspoon (1 g) freshly ground black pepper
- ¼ cup sliced olives
- 2 -3 green onion , chopped
- 2-3 tablespoons parsley chopped
- 2 cup (226 g) shredded cheese
- 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, coriander and sweat for about a minute.
-
Then add bell pepper, tomatoes or 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 3 tablespoons of broth or water as needed. Season with salt, chicken bouillon or sazon and black pepper.
-
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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I’m going to try this dish with shrimp
Let me know how it turns out!
I am trying this dish this week if not tonight! I love everything about it but green olives…I am not going to change the recipe though lol!
2 questions:
1. What kind of cheese would you recommend?
2. Do you season the eggs that get poured on top?
Please do, you are going to love it . It taste great with or without olives.
1.I have used several(cheddar, Jack cheese, Mexican cheese blend. Mozzarella ) and they all work.
2. You can season the eggs , if desired . I rarely do. As long as the ground beef mixture is well seasoned , you do not have to .
Do let me know how it works out for you. Thanks .
Your recipes are so detailed. Nice.
I always look up to reading and practicing your steps and pictorial presentations.
Thank you. Glad to be of help to you. 🙂
Family loved it. Everyone is having seconds.
Yaaay! So glad to read this. Thank you for trying it out and enjoying this with your family.
Heard Sunny talk about this fish on the view ,them the recipe just pop up on my on one day ,so today am making it because I love plantins and this dish sound so maxing !!
I have been binge reading your recipe. Not only do you give a detail step by step instructions, the picture guides are so useful to ensure I’m doing it right lol.
Moving to my new spot with a renovated kitchen I cannot wait to try ALL your recipes…
Amazing site Imma!!!!! Xo
Glad you find those step-by-step photos helpful. Thank you for taking the time to let me know, Ashley! More recipes to come. 😉
I will be making this dish for Christmas but I will steam my plantin
Made this, was so delicious. My son loved it. Will be making it again very soon. Thanks for sharing
Holy Crap. Just got linked to your site and I think I’m going to bookmark so. many. recipes. Thanks for linking the plantain recipes together I went from the plantain (not bacon) wrapped things to this and truly this is not a dish I would have ever imagined. Okra, plantains and spices? Your site is great, thanks for sharing – I’m feeling inspired.
So glad to hear this ! Thanks for stopping by!
My family loved this recipe! I will be making it again. Thank you!
Awesome! Thanks for the feedback!!!
The picture of this pie is one of the most appealing I have seen for this particular dish. I hope to try the recipe for a Christmas meal.
Thank you so much Paulette! You are going to love it .
Merry Christmas!!!
Can’t wait to try the plantain I’m from jamaica and plantains are my fav’ fried’ baked or boiled
Me Too! Just LOVE It!
Can’t wait to try it!
However, I would like to leave out the meat, as I am a vegeterian. Any recommendations of a substitution for the beef? Or could I just leave it out altogether?
Thanks!
I would just leave it out all together.Sub with extra beans and vegetables.
Hello Imma, this recipe looks tasty so I wanna try it. But I have 2 questions: how many plantains should I buy more or less to make this? And does this recipe keep well in the fridge like lasagne or is it better to eat when cooked? I’m asking because I want to bring this to a party.
Thank you for posting these tasty and unusual (for me) recipes
Hi Angorinie!I would say it’s best when made the same day because of the plantains. Plantains are very tricky-some would come out fine but others are very stringy.Be sure to pick out those that are plump and really ripe- just like in the picture. You can prepare everything else and refrigerate. Then just fry the plantains the day of the event, layer and bake. You should buy 4 or more plantains. I usually get about 1 or two extra just in case . Let me know how it works out for you. Happy Cooking
Thank you for the answer Imma, you explained it very well and were very sweet. I’ll be making other recipes from your blog because I love plantains and coconut too.
Got really excited for the recipe, glanced over ingredients and rushed to store to get them. Didn’t realize until I was in too deep that this recipe is incredibly confusing!! You list 3 different types of tomato, when really you only need one I gathered?? You listed to bake plantains but then to fry them, but I’m thinking you either do one or the other?? You don’t list what temp to cook the plantains. I love the idea of this recipe, just wanted to reach out and suggest that you tighten up the ingredient list and give better instructions for future people like myself who’ve never made this before! Thanks!
Recipe updated!
I tried this recipe and I think next time I am going to steam the plantain, I baked them and it was to dry. I used ground turkey, but I loved it and can’t wait to make it again.
Hi Karol! Next time make sure you bake use plantains that are plump and really ripe. Glad you liked it enough to want to make it again. And thank you for taking the time to leave feedback!
My dearest Imma I can’t thank u enough,its so delious . I doubled d ingredients cos of d population of my family oh! My gosh! My husband n his friends kept on eating n eating n even wants some but have finished.oh Imma they were praising me even give me some money for giving them a wonderful dish like that. Thanks a million
Wow! Juliet, I can share your excitement the first time I made it . Hubby ate half of it , then turned around and accused me of making him put on some extra calories. Can you believe it? Not a dime for me.
Hello Imma,how u doing? Pls can I omit cumin spice & olive cos there’s no where to get them at my place or what I can substitute for cumin & olive.tnx
Yes, you sure can. I have made this without cumin or olive.
Hello Imma,u are incredible. Pls can I use red kidney bean to replace d black beans?
You sure can!
YES you have piqued my interest! I jumped on this as soon as I saw it. I love this! It’s so unique – and yet so familiar, if that makes sense??
Hi Rose! Let me know how it works for you !!!
Wow, this is fascinating, never imagined that. I can’t wait to tuck into it.
This is interesting…Do I have to fry the plantains before baking them?
Hi Uneku! Yes you do. You can fry, or bake the the plantains in the oven before doing the layering.
Oh my. I’ll try this, and then look at Jerking it up. Especially thinking of your Jerk Seasoning. Woo hoo.
Oh Boy! This would taste even better with Jerk Seasoning- What a great idea Greg. Please do tell when you make it! Thanks