Pastelon – This Latin-style (Puerto Rican) plantain lasagna combines sweet and savory flavors 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. 😉
Are you still on the fence about plantains? I get it. If you aren’t from a culture that incorporates them in the local cuisine, you might not know what to do with these “extra-large bananas.” The good news is that they’re easy to come by, delicious, versatile, and super easy to cook with, so you can find a ton of plantain recipes here on Immaculate Bites.
Today’s recipe, pastelón, a.k.a. plantain lasagna, will make you hop right over the fence and join Team Plantain. 😜 And if you are already a plantain fan, then here is one more recipe to add to your plantain cooking arsenal. Seriously, you can do so much with plantains, am I right?
Piñon vs. Pastelon
More than once, people have told me that this recipe is actually called piñon instead of pastelón. So I did a bit of research on the matter. As with most dishes, I found that there’s more than one way to prepare pastelon. In fact, even different regions of the same country often have different preparations or names for similar dishes.
That said, the main difference I found is that although both piñon and pastelón are popular Puerto Rican dishes that layer plantains, the plantains in piñon are typically mashed before they’re layered out. Another thing is that piñon also has canned green beans and kidney beans mixed into the beef filling. No matter what you call this dish, we can all agree that it’s truly an indulgent, wholesome recipe!
Recipe Ingredients
- Ripe Plantains – You don’t want green plantains because the sweetness from ripe ones makes for a fabulicious balance of sweet and savory flavors.
- Spices – Cumin, smoked paprika, dried oregano, thyme, ground coriander, and cayenne pepper (if you like a little kick) make this dish super flavorful.
- Ground Beef or Chicken – It’s your call because either meat makes for a fantastic pastelon.
- Black Beans – because this isn’t your average Italian mama’s lasagna. Trust me; the beans really add something special here.
- Olives – An ingredient often found in Puerto Rican cuisine, olives add another layer of flavor to this recipe.
- Eggs – This element binds the pastelon together.
How to Make Pastelon
Prepare the Plantains
- Peel – Using a sharp knife, cut both ends off the plantain. That will make them easier to peel. Then slit a shallow line down the peel of the plantain from top to bottom and remove the peel by pulling it back. (Photo 1)
- Slice the plantains into long strips. You can usually get 4-5 pieces per plantain, depending on its size.
- Cook – From here, you can either fry or bake the plantains. (Personally, I prefer frying. 😋) (Photo 3)
Frying Plantains
- Heat the Oil – Heat a large skillet or cast iron with oil about ½ inch deep on medium-high heat until it is hot but not smoking.
- Fry the plantain in batches, turning once, until lightly brown for about 5 minutes.
- Drain – Use a slotted spoon to remove the fried plantains and drain them on paper towels.
Baking Plantains
- Oil the Pan – Spray a baking sheet lightly with cooking oil (preferably canola oil) and arrange the plantains in a single layer.
- Lightly Oil Plantains – Once arranged, spray the side of the plantains facing up with canola oil lightly.
- Bake at 400℉/205℃, turning over the slices after 8 minutes.
- Brown – Bake for about 12-20 minutes or until they turn light brown.
Make the Filling
- Heat Oil – Add about 1-2 tablespoons of oil to a skillet on medium-high heat.
- Saute Seasonings – Add the onions, garlic, cumin, smoked paprika, cayenne, oregano, and coriander, then sauté for about a minute.
- Add Veggies – Then add the bell pepper and tomato sauce and bring to a simmer.
- Cook Meat – Add the ground meat and beans and cook for about 7-10 minutes while stirring frequently. Season with salt, chicken bouillon or sazon, and black pepper.
- Final Stretch – Finally, add olives, green onions, and parsley, adjusting the seasonings to taste.
- Set Aside – Remove the filling from the heat and set it aside.
Assemble the Plantain Lasagna
- Start First Layer – Line the bottom of the baking pan with the fried or baked plantains. Make sure there is no space between the plantains.
- Add Second Layer – On top of the plantains, add a decent amount of the beef mixture to make a layer, just like you would prepare lasagna.
- Repeat = Alternate rows of plantains and meat until both are used up. Add optional cheese in between each layer, if desired.
- Final Touch – When you’ve finished layering, whisk the eggs in a large bowl and pour them over the top of the pastelon. Make sure you cover the entire thing.
- Optional Topping – Add cheese on top if desired or leave it out – it’s up to you.
- Bake at 350℉/177℃ for 25-30 minutes, or until the egg has cooked through and the cheese is bubbly.
- Cool – Let the pastelon cool for 5 minutes, and then serve warm.
Recipe Variations
This recipe is incredibly flexible, and you can tweak the ingredients however you like. For example, leave out the cheese, and you have a pastelon that is paleo diet-friendly. But you can also leave the meat out for a vegetarian version.
You can use whatever kind of protein you like in this recipe. Any ground meat, beans, or even a meat substitute will work. You can even use two different types of ground meat together if you want to.
Traditionally, this recipe calls for raisins, which add more sweetness. I left them out because I’m not a huge raisin fan, at least not for this dish. Feel free to add them if you are a raisin lover, though.
Tips and Tricks
- If you choose to fry your plantains, don’t overcrowd the pan. This will cool the oil too much and result in soggy plantains because they’ll absorb too much oil before they cook.
- I like to use moderately ripe plantains for this recipe. They don’t fall apart or soak up tons of oil, making them just right for layering.
- To keep your filling from burning while you cook it, add a small amount of broth or water as needed.
- If you want some heat in this recipe, just add more cayenne pepper to taste. You know I always like the option to make things spicy!
Make-Ahead Instructions
Honestly, plantains are a bit tricky to work with, but they’re best enjoyed fresh. However, you can prepare part of this recipe in advance. All you do is cook the beef filling in advance, let it cool, transfer it to an airtight container, and put it in the fridge for up to two days. Then, fry the plantains, layer, and bake on the day of serving.
Serving and Storage Instructions
Give your pastelon a few minutes to cool off, and then serve it nice and hot. Cut it into squares like you would regular lasagna to plate individual portions.
Store any leftover pastelon in an airtight container in the fridge, and it will keep for 3-5 days. I don’t usually recommend freezing pastelon because of the plantains, but you can freeze pastelon filling in an airtight container for three months. Just thaw it out the night before you want to make pastelon, and one giant step is done already.
You can reheat pastelon in the oven or microwave. If you use the oven, set it to 350℉/177℃ for about 10 minutes or until the pastelon is heated through.
FAQs
Plantains that are very soft to the touch (too mushy when you press it gently), start to ooze, or are moldy are bad. Toss them or add them to your compost pile.
Green plantains will become fully ripe in about 3-5 days at room temperature. However, if you want to accelerate the ripening process, put the plantains in a brown paper bag, close it, and leave it on the countertop.
The history of pastelon is a little unclear, but one story is that Italians came to Puerto Rico in the mid-19th century and may have mixed their cuisine with Taino (native islanders) cuisine, resulting in this more tropical version of lasagna.
What to Serve With Pastelon
Pastelon is super good all by its lonesome, but I definitely like to pair it with a tropical drink. Try serving it with sorrel drink, mango juice, or Jamaican carrot juice. However, Southern sweet tea is a non-traditional drink that is quite refreshing with this dish.
Sometimes, I like to get a little fusion with this recipe and serve it up with bread from another culture. East African chapati or even just a basic flatbread tastes fabulous with it.
More Puerto Rican Recipes to Try
Conclusion
Don’t let that long list of ingredients or steps scare you; this recipe is not at all hard to make. And believe you me, the resulting flavors are so worth the effort! Don’t forget to rate this recipe once you’ve tried it. I know it’s going to be a new family favorite. 🤩
Watch How to Make It
[adthrive-in-post-video-player video-id=”hlR7CN3D” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”Plantain Lasagna” description=”Plantains Lasagna aka Pastelon – 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?”]
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This blog post was originally published in April 2015 and has been updated with additional tips, new photos, and a video.
Pastelon (Plantain Lasagna)
Ingredients
- 3-4 large ripe plantains
- 1 medium onion, chopped
- 3 teaspoons (15 g) garlic, minced
- 1 teaspoon (2 g) cumin
- 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 or green bell pepper, chopped
- 2 tomatoes, chopped or 1 cup tomato sauce
- 1 pound (453 g) ground beef or chicken
- 1 16-ounce can black beans, drained and rinsed
- 3 tablespoons (45 ml) water
- ½ teaspoon (2.5 g) salt
- 1 packet sazón (or 1 tablespoon chicken bouillon)
- ½ teaspoon (1 g) freshly ground black pepper
- ¼ cup olives, sliced
- 2-3 green onion, chopped
- 2-3 tablespoons parsley, chopped
- 2 cups (470 g) shredded cheese
- 2-3 large eggs
Instructions
- 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.
Frying Method
- 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 Method
- 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, 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
Assembling
- Spray a deep 8×8 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
Tips & Notes:
- If you choose to fry your plantains, don’t overcrowd the pan. This will cool the oil too much and result in soggy plantains because they’ll absorb too much oil before they cook.
- I like to use moderately ripe plantains for this recipe. They don’t fall apart or soak up tons of oil, making them just right for layering.
- To keep your filling from burning while you cook it, add a small amount of broth or water as needed.
- If you want some heat in this recipe, just add more cayenne pepper to taste. You know I always like the option to make things spicy!
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Mindy says
My family loved this recipe! I will be making it again. Thank you!
ImmaculateBites says
Awesome! Thanks for the feedback!!!
Paulette Reefer says
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.
ImmaculateBites says
Thank you so much Paulette! You are going to love it .
Merry Christmas!!!
Orrin says
Can’t wait to try the plantain I’m from jamaica and plantains are my fav’ fried’ baked or boiled
ImmaculateBites says
Me Too! Just LOVE It!
Anonymous says
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!
ImmaculateBites says
I would just leave it out all together.Sub with extra beans and vegetables.
Didina Gnagnide Angorinie says
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
ImmaculateBites says
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
Didina Gnagnide Angorinie says
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.
Patty says
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!
ImmaculateBites says
Recipe updated!
Karol says
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.
ImmaculateBites says
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!
Juliet Anthony says
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
ImmaculateBites says
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.
Juliet Anthony says
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
ImmaculateBites says
Yes, you sure can. I have made this without cumin or olive.
Juliet Anthony says
Hello Imma,u are incredible. Pls can I use red kidney bean to replace d black beans?
ImmaculateBites says
You sure can!
Nagi@RecipeTinEats says
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??
ImmaculateBites says
Hi Rose! Let me know how it works for you !!!
Rose says
Wow, this is fascinating, never imagined that. I can’t wait to tuck into it.
Uneku @ Kaunakitchen says
This is interesting…Do I have to fry the plantains before baking them?
ImmaculateBites says
Hi Uneku! Yes you do. You can fry, or bake the the plantains in the oven before doing the layering.
Greg says
Oh my. I’ll try this, and then look at Jerking it up. Especially thinking of your Jerk Seasoning. Woo hoo.
ImmaculateBites says
Oh Boy! This would taste even better with Jerk Seasoning- What a great idea Greg. Please do tell when you make it! Thanks
Liz Streithorst says
Any reason I couldn’t use ground pork?
ImmaculateBites says
Hi Liz. Ground pork would work just fine! Let me know how it turns out!