If you’ve never experienced the magic of Pastelón (Puerto Rican Plantain Lasagna), you’re in for a treat that’s as luxurious as it is comforting. Imagine layers of golden, sweet fried plantains, savory seasoned ground beef, gooey melted cheese, and a luscious egg custard to hold it all together. This dish captures the heart of Puerto Rican home cooking — a vibrant blend of flavors, textures, and colors that always surprise and delight. Whether you’re making it for a holiday, Sunday dinner, or simply to impress your loved ones, Pastelón (Puerto Rican Plantain Lasagna) transforms humble ingredients into an unforgettable meal.

Pastelón (Puerto Rican Plantain Lasagna) Recipe - Recipe Image

Ingredients You’ll Need

The foundation of Pastelón (Puerto Rican Plantain Lasagna) is surprisingly straightforward, yet each ingredient plays an essential role in the final flavor profile. From the sweet ripeness of plantains and the rich, seasoned meat, to umami-packed olives and the tang from capers, every element is chosen to create balance and depth.

Ripe plantains (4, about 3 to 3 1/4 pounds): The star of the show! Choose yellow plantains with plenty of black spots for the perfect sweet-savory balance.
Vegetable oil (1/2 cup): Essential for frying the plantains to caramelized perfection; don’t skimp on this.
Ground beef or turkey (1 pound): Adds savory heartiness—the choice of meat can tailor the dish to your preference.
Adobo seasoning blend (1 teaspoon): Infuses your meat with classic Puerto Rican notes of garlic, salt, and pepper.
Sazón flavoring blend (1 1/2 teaspoons, optional): Brings a bold, signature taste and a gorgeous golden hue to your filling.
White onion (1 small, minced, about 1 cup): For a fragrant, aromatic base that sweetens as it cooks.
Green bell pepper (1, minced, about 1 cup): Adds color and a subtle vegetal crunch.
Recaito or chopped cilantro (1 tablespoon or 2 tablespoons): A medley of herbs and aromatics for authentic Puerto Rican depth.
Pimento-stuffed green olives (6, sliced): Lend briny bite and color; don’t skip them if you want that true pastelón flavor.
Capers (1 teaspoon): A salty kick that balances out the sweetness of the plantains.
Dried oregano (1 teaspoon): Grounds the filling with earthy herbal notes.
Tomato sauce (1 cup): Adds sauciness and blends ingredients into a cohesive, flavorful mix.
Monterey jack, cheddar, or mozzarella cheese (2 cups, divided): Get that creamy, melty goodness in every bite—mix and match for your favorite flavor.
Eggs (2 large): Whisked with baking soda, these create a custard that holds your pastelón together.
Baking soda (1/2 teaspoon): Helps fluff up the egg layer to create lightness and melt-in-the-mouth texture.

How to Make Pastelón (Puerto Rican Plantain Lasagna)

Step 1: Preheat the Oven and Prepare Your Dish

Start by preheating your oven to 350°F. Lightly grease a 10×10-inch casserole dish for a thick, hearty pastelón or go with a 9×13-inch dish for a thinner, party-style version. This ensures nothing will stick and guarantees easy, beautiful slices later!

Step 2: Peel and Slice the Plantains

Trim off both ends of each plantain and make a slit down the back to peel them easily. Once peeled, cut each plantain in half lengthwise, then lay them flat and carefully slice into thin strips about 1/4-inch thick. You can use a mandoline for this step, but take care—plantains are soft and slippery!

Step 3: Fry the Plantains

In a large skillet, heat the vegetable oil to 300°F (a thermometer is handy here). Fry the plantain strips in batches—just a minute and a half per side until golden and just slightly browned. Drain them on paper towels to soak up excess oil. These sweet golden slices form the lasagna “noodles” and fill the kitchen with irresistible aroma!

Step 4: Prepare the Meat Filling

Pour off most of the frying oil, leaving about one tablespoon in the skillet. Brown the ground beef (or turkey), seasoning with adobo and sazón as it cooks. Break up the meat thoroughly—crumbly, not chunky, works best for even layers in your Pastelón (Puerto Rican Plantain Lasagna). Once browned, drain off most of the grease, leaving a bit behind for flavor.

Step 5: Cook the Aromatics and Add Flavor

Return the pan to medium heat and sauté the minced onion, bell pepper, and recaito or cilantro until glossy and fragrant. Stir in the olives, capers, and oregano, letting the aromas bloom. This quick sauté releases a symphony of flavor notes essential to traditional pastelón filling.

Step 6: Simmer the Meat Mixture

Add the cooked meat back to the skillet along with the tomato sauce. Stir well and simmer briefly to let the flavors meld into a unified, deeply savory filling. Remove from the heat—this is your pastelón’s hearty core!

Step 7: Layer the Pastelón (Puerto Rican Plantain Lasagna)

Begin assembly by lining the bottom of your greased casserole with a layer of fried plantains. Spoon over a generous layer of the beef filling, then sprinkle with a bit of shredded cheese. Repeat with another layer of plantains, meat, and cheese, reserving enough plantains for a final top layer. This assembly creates the mouthwatering, multi-layered experience Pastelón (Puerto Rican Plantain Lasagna) is famous for.

Step 8: Add the Egg Custard

Whisk the eggs and baking soda together until frothy, then evenly pour over the top layer of plantains. This magical custard seeps through the layers, binding everything together and creating the sliceable, luscious texture specific to pastelón.

Step 9: Bake and Finish with Cheese

Bake uncovered for 25 minutes to set the pastelón. Remove from the oven, sprinkle on the remaining cup of cheese, and return it for a final five minutes so the cheese melts to golden magnificence. Your kitchen will smell irresistible!

Step 10: Cool and Serve

Let your Pastelón (Puerto Rican Plantain Lasagna) cool for at least 15 minutes before slicing. This sets the layers beautifully, so every serving reveals those gorgeous stripes of plantain and filling—worth the wait!

How to Serve Pastelón (Puerto Rican Plantain Lasagna)

Garnishes

Add a flourish! Sprinkle fresh chopped cilantro, a handful of scallions, or a few extra olives on top. Not only does this add color and vibrance, but the fresh herbs lift the flavors and make your Pastelón (Puerto Rican Plantain Lasagna) look even more tempting.

Side Dishes

Pastelón truly shines with classic sides like a simple green salad, fluffy white rice, or tostones (fried green plantains) for double the plantain goodness. A bright avocado salad or a spoonful of Puerto Rican beans brings the meal together beautifully.

Creative Ways to Present

For individual servings, bake your pastelón in ramekins or muffin tins for mini stacks—perfect for parties or lunchboxes. Or, slice the pastelón into squares and stack them for an eye-catching presentation on a big serving platter garnished with extra cilantro and lime wedges.

Make Ahead and Storage

Storing Leftovers

Leftover Pastelón (Puerto Rican Plantain Lasagna) stores beautifully. Cover tightly and refrigerate for up to three days; the flavors meld and become even more scrumptious after a day or two. Slice what you need and keep the rest chilled for quick, satisfying meals.

Freezing

You can freeze pastelón for up to a month, either whole or in individual portions. Wrap slices securely in plastic wrap and foil, or use airtight containers. Thaw overnight in the fridge before reheating for the best texture.

Reheating

Reheat single portions in the microwave (about 2 minutes on medium power), or pop larger amounts in a 325°F oven, covered, until hot throughout. If desired, add a fresh sprinkle of cheese before reheating for that irresistible melty topping.

FAQs

Can I make Pastelón (Puerto Rican Plantain Lasagna) vegetarian?

Absolutely! Substitute the ground beef with a plant-based ground meat alternative, or use a flavorful mixture of lentils and mushrooms seasoned in the same style. The rest of the layering and assembly stays exactly the same, so everyone can enjoy this classic.

Do I have to fry the plantains, or can I bake them?

While frying gives the most authentic flavor and texture, you can bake the plantain slices on a lightly oiled sheet at 400°F until golden and fork-tender. This method is a bit lighter and still delivers delicious results.

What’s the difference between pastelón and lasagna?

While inspired by Italian lasagna, Pastelón (Puerto Rican Plantain Lasagna) uses sweet plantains instead of pasta, and boasts uniquely Puerto Rican flavors like adobo, sazón, olives, and capers. It’s a true fusion of Caribbean ingredients and global comfort food concepts.

Can I assemble Pastelón in advance?

Definitely! You can assemble the entire dish up to the point of baking, then cover and refrigerate overnight. Add an extra 5–10 minutes to the baking time when cooking from fridge-cold, and finish with the cheese as instructed.

Why add baking soda to the eggs?

A pinch of baking soda ensures the egg custard layer turns extra light and tender by promoting gentle rising and fluffiness. It’s a tiny trick that makes a noticeable difference in your Pastelón (Puerto Rican Plantain Lasagna).

Final Thoughts

If you’re craving something new, vibrant, and truly comforting, don’t wait any longer to try Pastelón (Puerto Rican Plantain Lasagna). This dish is joyful, bold, and sure to become a star at your family table. So gather your ingredients and get ready to fall in love with layers of Puerto Rican flavor!

Pastelón (Puerto Rican Plantain Lasagna) Recipe