Pastelón
Pastelón is a comforting and savory Puerto Rican lasagna made with layers of sweet plantains instead of pasta. It features a rich ground beef filling, often seasoned with sofrito, and is topped with cheese before baking until golden brown and bubbly. This dish offers a delightful balance of sweet and savory flavors.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 700 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
plantain layers
- 6 pcsplantain, ripe, peeled and sliced lengthwise into 1/4-inch thick planks
- 2 cupvegetable oil, for frying
meat filling
- 454 gground beef, lean
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 0.5 pcsred bell pepper, finely diced
- 0.5 pcsgreen bell pepper, finely diced
- 227 gtomato sauce
- 0.5 cupwater
- 1 tspadobo seasoning
- 0.5 tsporegano, dried
- 0.25 tspblack pepper, freshly ground
topping
- 1 cupcheddar cheese, shredded
- 1 cupmozzarella cheese, shredded
binding
- 2 pcsegg, beaten
Equipment
large skillet · paper towels · cutting board · knife · 9x13 inch baking dish
The method
Step by step
- 1
Preheat your oven to 375°F (190°C).
About 10 min
Cook’s note: Allow the oven to fully preheat for even baking.
- 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
About 2 min
Cook’s note: Ensure the oil is hot enough before adding plantains to prevent them from becoming greasy.
- 3
Fry the plantain slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
About 15 min
Cook’s note: Do not overcrowd the pan; this helps the plantains fry evenly and get crispy.
- 4
In a separate large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon.
About 8 min
Cook’s note: Drain any excess fat from the beef for a lighter filling.
- 5
Add the yellow onion, garlic, red bell pepper, and green bell pepper to the beef. Sauté for 5-7 minutes, until the vegetables soften.
About 7 min
- 6
Stir in the tomato sauce, water, adobo seasoning, oregano, and black pepper. Bring the mixture to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
About 15 min
Cook’s note: Taste and adjust seasonings as needed.
- 7
To assemble the pastelón, spread a thin layer of the meat filling on the bottom of a 9x13-inch baking dish.
About 2 min
- 8
Arrange a single layer of fried plantain slices over the meat, overlapping them slightly.
About 2 min
- 9
Spread half of the remaining meat filling over the plantains. Top with half of the shredded cheddar cheese and mozzarella cheese.
About 1 min
- 10
Add another layer of plantain slices, then the remaining meat filling. Finish with the remaining shredded cheddar cheese and mozzarella cheese.
About 1 min
- 11
Pour the beaten egg evenly over the top layer of cheese. This helps bind the pastelón together during baking.
About 1 min
- 12
Bake for 25-30 minutes, or until the pastelón is heated through and the cheese is melted and bubbly and lightly golden.
About 30 min
Cook’s note: If the cheese browns too quickly, you can loosely cover the dish with foil.
- 13
Remove from the oven and let it rest for 10 minutes before serving. This allows the layers to set and makes for easier slicing.
About 10 min
Per serving
Nutrition
- Calories
- 700.1kcal
- Protein
- 27.2g
- Carbs
- 71.7g
- Fat
- 37.4g
- Fibre
- 6.2g
- Sugar
- 34.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pastelón in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a preheated oven until warmed through.