featured 21101

Authentic Puerto Rican Pastelón: Beef and Plantain Lasagna

Let’s make Pastelón, a traditional Puerto Rican layered casserole often described as a plantain lasagna. It combines fried sweet plantains with a savory ground beef picadillo seasoned with sofrito, pimento olives, and plenty of mozzarella cheese. The contrast of sweet, salty, creamy, and savory in each baked slice makes this a family favorite.

This Pastelón uses ripe sweet plantains (maduros) sliced and fried until deep golden, layered with a classic picadillo-style ground beef, tomato sauce, pimento olives, and shredded mozzarella. Once baked, it should be allowed to rest so the layers set and slice neatly.

baked pastelón in a dish

Step by Step Instructions

A pot of Puerto Rican picadillo.
Sauté onions and peppers in oil. Add sofrito and ground beef, brown well, then stir in tomato sauce and sliced olives. Simmer until cooked through and season to taste.
Brown plantain slices frying in oil.
Peel and slice plantains lengthwise into strips. Fry in hot oil until deep golden brown on both sides. Drain on paper towels.
A pastelon being assembled.
Layer the picadillo, plantain strips, and shredded mozzarella in a greased baking dish, brushing plantain layers with beaten egg to help bind the casserole.
Pastelon ready to be baked.
Repeat layers until ingredients are used up. Finish with cheese on top, bake until heated through, then broil briefly so the cheese turns golden and bubbly.
Pastelon with a slice removed.
Allow the pastelón to rest for at least 10 minutes after baking so it sets before slicing. Serve with a light green salad or aji criollo if you like.
Sliced brown plantains on a cutting board.

Picking the Right Plantains

ripe brown plantains

Selecting ripe plantains is essential. Choose plantains that are yellow with brown spots or mostly brown—soft to the touch, similar to a ripe banana. These will fry up sweet and tender, providing the signature flavor and texture for pastelón.

A slice of pastelon on a plate.

Description

Pastelón is a comforting Puerto Rican casserole that layers fried sweet plantains and a savory meat filling, finished with melted cheese. It’s similar in concept to lasagna but uses plantains instead of pasta, creating a sweet-and-salty main that’s hearty and crowd-pleasing.

Ingredients

  • 1 tsp olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1/3 cup sofrito
  • 1 lb lean ground beef
  • 1 tsp sazon seasoning
  • 1 tsp adobo seasoning
  • 1 cup tomato sauce
  • 1/3 cup pimento olives, sliced
  • salt to taste
  • 4–6 ripe brown plantains
  • 2 cups oil for frying
  • 2 eggs, beaten
  • 2 cups shredded mozzarella cheese
  • nonstick spray or a small amount of oil for greasing the pan

Instructions

  1. Make the picadillo: Heat olive oil over medium, sauté the diced onion and bell pepper until the onion is translucent. Add sofrito and the ground beef; break the meat apart and brown. Stir in sazon, adobo, tomato sauce, and sliced pimento olives. Reduce heat, cover, and simmer about 10 minutes until the flavors meld and the beef is fully cooked. Season with salt to taste.
  2. Prepare the plantains: Peel the ripe plantains and slice lengthwise into thin strips. Heat oil in a heavy skillet to medium-high and fry plantain strips in batches until deeply golden and caramelized on both sides. Drain on paper towels.
  3. Assemble the pastelón: Preheat the oven to 350°F (175°C). Grease a square or loaf pan with nonstick spray or oil. Beat the eggs in a small bowl. Start with a layer of picadillo in the bottom of the pan, arrange a layer of plantain strips on top, and brush the plantains lightly with beaten egg. Add another layer of picadillo and sprinkle with shredded mozzarella. Continue alternating layers, finishing with plantains topped with a final layer of cheese.
  4. Bake and finish: Bake the assembled pastelón for 20–30 minutes until heated through. For a golden top, broil for 1–2 minutes at the end—watch closely to prevent burning.
  5. Rest and serve: Let the pastelón cool and set for at least 10 minutes before slicing. Serve warm with a simple green salad or your favorite condiment. Buen provecho!

Equipment

  • Square baking dish or loaf pan
  • Frying pan for plantains
  • Mixing bowl and pastry brush (or spoon) for egg wash

Notes

Make-ahead: The picadillo can be prepared up to three days in advance and stored refrigerated, which speeds up assembly on the day you plan to bake the pastelón.

Buen provecho,

Salima written in cursive