Pastelon, Puerto Rican Plantain Lasagna

Published on May 31, 2021 | By
pastelon

Pastelon, Puerto Rican plantain lasagna, is just like lasagna with plantains substituted for the lasagna noodles.

Plantains are prevalent in Puerto Rican cuisine. Mashed fried plantains are found in mofongo. Tostones, fried plantains, are eaten as a snack or with meals and sometimes paired with meat. The most popular form of Puerto Rican cuisine is Creole cooking. Creole in Puerto Rico refers to the cooking of Spanish Americans of European descent. A little different from how Creole is defined in Louisiana but with many similarities.

If you have ever been to Puerto Rico, you have probably had plantains prepared in some manner as well as many of their other popular dishes such as lechon asado, roasted suckling pig, alcapurrias, stuffed fritters, or tres leches, the decadently sweet dessert cake made with three milks.

I do not eat much pasta so pastelon with plantains substituted for lasagna noodles is a great alternative for me. Make sure that you buy ripe plantains so they will not taste bitter.  I used ground beef to create the meat layer for the pastelon, but you could also use ground chicken or turkey. The meat is seasoned with a “sofrito” of onion, garlic, peppers and tomatoes. The meat and cooked seasonings are enhanced with olives and capers, infusing  salty flavors into the sautéed meat.

Many recipes call for adobo spice. I used oregano, chili powder, paprika, cumin and black pepper which is like making a homemade adobo spice mixture.

Once the plantains have been fried and drained and the meat sauce prepared, you can assemble the pastelon, Puerto Rican plantain lasagna, just like any other lasagna. Begin with a layer of plantains on the bottom of the baking dish followed by layers of the meat mixture and the grated cheese. Once the layers are complete, a beaten egg and milk mixture is poured over the top. The pastelon needs to bake for only about 25 minutes or until it is golden brown and bubbling. Serve immediately and enjoy your first, and probably not your last, taste of Puerto Rican Creole cuisine.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 3 ripe plantains
  • 1/2 cup of cooking oil
  • 1 lb ground meat
  • 1 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • 1 TBSP capers, roughly chopped
  • 1/4 cup of pimento olives, halved
  • 1 cup of tomato sauce
  • 1/3 cup of chicken stock or water
  • 2 TBSP chopped pumpkin seeds
  • 1 tsp oregano
  • 1/8 tsp red pepper flakes
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp cumin
  • salt and pepper to taste
  • 1 cup of Oaxaca cheese or any white cheese, grated
  • 4 oz of mozzarella, thinly sliced or grated
  • 2 eggs
  • 1 TBSP milk

Instructions

  1. For the plantains: Peel the plantains and slice lengthwise into thin slices. The ripe plantains may fall apart easily but that's ok, you can use all of the small pieces also.
  2. In a large deep skillet or a dutch oven, heat about 1/4" of oil over medium to high heat. When the oil is shimmering, add plantain slices, without overcrowding, and cook for 1-2 minutes on each side until lightly browned. Remove and allow to drain on a platter lined with paper towels. Continue to fry the remainder of plantains until all of them have been cooked. Set aside.
  3. For the meat sauce: Pour the oil from the skillet, reserving 1-2 TBSP and place over medium heat. Add the ground meat and cook until fully browned. Remove and pour off any extra oil and water that may have accumulated. While the meat and spices are cooking, heat the oven to 350.
  4. Add the chopped onions, bell pepper and garlic to the skillet and cook for a few minutes over medium high heat until soft. Next add the green olives, capers and spices and stir well to combine.
  5. Next, place the meat back in the skillet, pour in the tomato sauce and a little chicken broth to thin out the meat and spice mixture. Reduce heat to medium low. Add salt and pepper to taste. Stir in the chopped pumpkin seeds and cilantro. Cook for about 10 minutes to allow flavors to meld.
  6. To assemble the lasagna: Oil a 9X11 baking dish. In a small bowl, lightly whisk the two eggs and milk together. In the baking dish, make a layer of the fried plantain strips, then a layer of the meat sauce. Top with some of the grated cheese and the mozzarella. Repeat with another layer of all and end with a top layer of plantains.Try to get three layers of plantains and meat. Sprinkle the top with cheese. Pour the egg mixture over the top and allow the mixture to trickle down into the lasagna.
  7. Place the lasagna in a 350 oven and bake for about 20-25 minutes until bubbling and brown. Remove, allow to sit for about 5 minutes, and then serve.
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