Pastelon Recipe: How to Make Puerto Rican Plantain Lasagna

Pastelón is a layered casserole that consists of:

• Sweet, ripe plantains (sliced lengthwise and fried or baked)
• Picadillo, a spiced ground beef filling cooked with onions, peppers, tomato sauce, olives, and capers
• Cheese, typically mozzarella or cheddar, for richness and creaminess
• Eggs (optional), whisked and poured over the dish to help bind the layers together
• The result is a satisfying, slightly sweet, and savory dish that combines tropical and Latin culinary traditions.

The Cultural Significance of Pastelón

1. Pastelón isn't just a recipe—it's a reflection of Puerto Rico's rich culinary history, which combines African, Spanish, and Taíno influences.
2. Plantains—a tropical fruit native to the region—are a key feature in many Caribbean dishes. By pairing them with ingredients like beef, sofrito (a blend of herbs and aromatics), and cheese, Pastelón becomes more than just comfort food—it's a story on a plate.
3. You'll often find Pastelón at holiday gatherings, birthdays, and family dinners. Each family has its variation: some add green beans to the picadillo, others use ground turkey, and some prefer a vegetarian version with lentils or eggplant.

Ingredients You'll Need

Here's what you'll need for a traditional Pastelón:

For the Plantains:

• 5 to 6 ripe plantains (yellow with black spots)
• Vegetable oil for frying
• A pinch of salt

For the Picadillo (Meat Filling):

• 1 ½ pounds ground beef (or ground turkey)
• 1 small onion, finely chopped
• ½ green bell pepper, chopped
• ½ red bell pepper chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons sofrito (optional but recommended)
• 1 small can (8 oz) tomato sauce
• 1 tablespoon tomato paste (optional for richness)
• ¼ cup sliced green olives (Manzanilla style)
• 1 tablespoon capers (optional)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and black pepper to taste

For Assembly:

• 2 cups shredded mozzarella or cheddar cheese
• 2 to 3 eggs, beaten (optional but traditional)

1. Prepare the Plantains

• The plantains need to be very ripe—almost overripe. Look for yellow skins with lots of black spots. This is when they’re at their sweetest and softest.
• Peel the plantains and slice them lengthwise into thin strips (about ¼ inch thick).
• In a large skillet, heat vegetable oil over medium heat.
• Fry the plantain slices until golden and tender on both sides. Drain on paper towels and lightly sprinkle with salt. Set aside to cool.
• Pro Tip: If you prefer a healthier version, you can bake or air-fry the plantains at 400°F (200°C) for 15–20 minutes until golden.

2. Make the Picadillo

• Heat olive oil in a large skillet over medium heat.
• Add onions, peppers, and garlic. Sauté until softened, about 3–4 minutes.
• Stir in sofrito (if using) and cook for another minute.
• Add the ground beef. Break it up with a spoon and cook until browned.
• Drain excess fat if necessary.
• Add tomato sauce, paste, olives, capers, and spices (oregano, cumin, salt, and pepper).
• Simmer on low heat for 10–15 minutes until the sauce thickens and the flavors meld.
• Taste and adjust seasoning. The filling should be savory and slightly tangy.

3. Assemble the Pastelón

• Preheat your oven to 350°F (175°C).
• Grease a 9x13-inch baking dish with oil or cooking spray.
• Arrange a layer of fried plantains at the bottom of the dish. Try to cover as much surface area as possible.
• Add a generous layer of the beef picadillo.
• Sprinkle with a layer of shredded cheese.
• Repeat the layers: plantains → beef → cheese, until all ingredients are used. Finish with a layer of plantains on top.
• Optional Step: Pour the beaten eggs evenly over the top. This helps set the casserole and bind it together when sliced.
• Top with a final layer of cheese.

4. Bake the Pastelón

• Bake uncovered for 25–30 minutes or until the top is golden brown and bubbly.
• Let it rest for 10–15 minutes before slicing. This helps it hold together better when served.

Pastelón is hearty enough to be a meal on its own, but here are some delicious pairings:

• Arroz con gandules (rice with pigeon peas)
• Tostones (twice-fried green plantains)
• Avocado salad
• Simple green salad with lime vinaigrette

Variations to Try

While the traditional Pastelón is hard to beat, here are a few creative twists:

1. Vegetarian Pastelón

   Swap out the ground beef for lentils or sautéed mushrooms. For extra nutrition, add diced zucchini, eggplant, or spinach.

2. Turkey Pastelón

   Use ground turkey for a leaner protein. Season generously to keep the flavor rich and satisfying.

3. Dairy-Free Pastelón

   Use a plant-based cheese alternative, omit the cheese altogether, and use the egg layer to bind it.

4. Keto-Friendly Pastelón

   Replace plantains with thin slices of roasted zucchini or eggplant for a low-carb version.

Tips for Success

1. Ripe Plantains Are Key: Underripe plantains will be too starchy and not sweet enough.
2. Let It Rest: Allowing the pastelón to cool slightly before cutting ensures clean slices.
3. Layer with Intention: Don’t skimp on the plantain-to-meat ratio. You want a balance of sweet and savory in every bite.
4. Make Ahead: Pastelón tastes even better the next day. It reheats beautifully in the oven or microwave.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze portions for up to 2 months. 
• Let thaw overnight in the fridge before reheating.
• Reheat in the oven at 350°F for 10–15 minutes or 2–3 minutes per slice in the microwave.

About One Stop Halal

Welcome to your favorite Butcher Shop. We carry various meat cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.