Pastelón (Plantain Lasagna Recipe) (Edit recipe)

Pastelón or plantain lasagna is a Puerto Rican dish made by layering sweet plantains, picadillo (ground beef) and cheese in a casserole dish. It’s like a lasagna but with Latin flair! If you enjoy the flavors of Latin cuisine, you will love this dish!
45 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:21 g
Carbohydrates:12 g
Protein:31 g
Cholesterol:98 g
Sodium:648 mg
Fiber:0 g
Sugars:4 g
Calculated per serving.

Serves: 6

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 375 degrees F.
  2. Prepare picadillo

    1. Brown your ground beef and remove any excess fat from your skillet.
    2. Add sofrito, tomato sauce, onions and peppers. Add seasonings and cook for a few minutes until the vegetables become tender.
    3. Add a little water and cover. Continue to cook on low heat for about 10 minutes or until the beef is cooked through.

    Prepare the plantains

    1. Peel the plantains. Since they are very ripe, the skin will come off easily, similar to a banana.
    2. Spray air-fryer and plantains with canola oil spray. Place plantains (whole) in air-fryer and cook at 390 degrees for about 15 minutes or until golden brown. Flip the plantains halfway through cooking time to ensure even cooking.
    3. Place cooked plantains on a flat surface. Cover with parchment paper and smash with a cutting board.

    Assemble pastelón

    1. Spray casserole dish with canola oil spray. Place two smashed plantains at the bottom of the pan. Use a fork or spatula to flatten into an even layer.
    2. Top with half of the picadillo and sprinkle 1/4 cup of cheese. Repeat these steps for the next layer.
    3. Top with final layer of plantains and remaining 1/2 cup of cheese.
    4. Bake at 375 degrees for 20-30 minutes or until the pastelón is golden brown and the cheese is melted.
    5. Allow the pastelón to cool for 15 minutes before cutting into it so that it keeps its shape.
    6. Garnish with fresh cilantro. Serve and enjoy!


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