Pastelon (Plantain Lasagna)

This Latin-style (Puerto Rican) plantain lasagna combines sweet and savory flavors made with spiced beef sandwiched between layers of plantains and topped with cheese and eggs. It's an absolutely incredible meal for special days or even just a regular weeknight dinner.

Course Main

Cuisine Puerto Rican

Diet Gluten Free

Prep Time 40

Cook Time 1

Total Time 1 40

Servings

Calories 656kcal

Author Imma

Ingredients

3-4 large ripe plantains
1 medium onion, chopped
3 teaspoons (15g) minced garlic
1 teaspoon (2g) cumin
1 teaspoon (2g) smoked paprika
½ -1 teaspoon (1-2g) cayenne pepper
1 teaspoon (1g) dried oregano or thyme
¼ teaspoon (0.5g) ground coriander
1 red or green bell pepper, chopped
2 tomatoes, chopped or 1 cup tomato sauce
1 pound (450g) ground beef or ground chicken
1 16-ounce can black beans, drained and rinsed
3 tablespoons (45ml) water
½ teaspoon (2.5g) salt
1 packet Sazón (or 1 tablespoon chicken bouillon)
½ teaspoon (1g) freshly ground black pepper
¼ cup (30g) sliced olives
2-3 green onion, chopped
2-3 tablespoons (8-12g) parsley, chopped
2 cups (470g) shredded cheese
2-3 large eggs

Instructions

The Layers

Using a sharp knife, cut both ends off the plantain for easier peeling. Slit a shallow line down the long seam of the plantain, cutting only as deep as the peel. Remove the peel. Slice the plantains horizontally into 4-5 pieces, depending on the plantains. You can either fry or bake the plantains.
To fry: Heat a large cast-iron skillet with ½ inch of oil on medium-high heat until hot but not smoking. Fry the plantain in batches, turning once, until lightly browned, about 5 minutes. Avoid overcrowding the pan (the plantains will absorb excess oil and become soggy).
Use a slotted spoon to transfer the fried plantains and drain them on paper towels.
To bake: Spray a baking sheet with oil and place plantain slices on it in a single layer. Spray plantains lightly with canola oil and bake at 400℉ (205℃) until slightly browned (12- 20 minutes), turning the slices over after 8 minutes.
Heat 1-2 tablespoons of oil in a skillet, and saute the onions, garlic, cumin, smoked paprika, cayenne, oregano, and coriander for about a minute.
Then add the bell pepper and tomatoes or tomato sauce, and bring to a simmer. Add the ground meat and beans, and cook for 7-10 minutes, while stirring frequently to prevent burning. Add broth or water as needed. Season with salt, chicken bouillon, or sazon and black pepper.
Finally, add olives, green onions, and parsley, and adjust seasonings to taste. Remove from the heat and set aside.

Assembly

Spray a deep 8"x8" baking pan with cooking spray or rub with butter or oil.
Line the bottom of the baking pan with the plantain slices, making sure there are no spaces between the plantains.
Spread enough of the beef mixture over the plantains to make a layer, just like you would for 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 them the pastelon, covering the entire casserole. Top with grated cheese if desired.
Bake at 350℉ (180℃) for 25-30 minutes, or until the eggs have cooked through and the filling is bubbly. Let it cool for a few minutes and serve.

Notes

Add a small amount of broth or water as needed while cooking the filling to avoid burning.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition