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Puerto Rican Plantain Lasagna

Imagine lasagna took a Caribbean vacation, came back sun-kissed and ready to dance salsa — that’s pastelón.

Pastelón is bold, warm, and comforting: the kind of dish that fills a kitchen with laughter, smells like Sunday dinner, and tastes like sunshine, sweet plantains, and savory, well-seasoned beef. It’s more than a meal; it’s a Puerto Rican tradition plated like a love letter.

Puerto Rican Pastelón

What is Puerto Rican pastelón?

Pastelón is a layered Puerto Rican casserole that resembles a sweet-and-savory lasagna. Instead of pasta sheets, it uses ripe sweet plantains sliced lengthwise and fried or sautéed until caramelized. Between the layers of plantain you’ll find picadillo — a fragrant ground beef mixture cooked with onions, garlic, tomato paste, green olives, and traditional seasonings such as adobo and sazón. The finished casserole is typically topped with shredded cheese and baked briefly so the cheese melts into a golden crown.

The result is a harmony of flavors: sweet plantain, savory beef, a touch of brine from the olives, and rich melted cheese. It’s comforting, slightly decadent, and unmistakably Caribbean.

What is Puerto Rican pastelón?

Ingredients

Pastelón depends on ripe, sweet plantains, not green ones. Look for yellow plantains with dark spots or fully black-skinned plantains — the darker they are, the sweeter and softer they’ll become when cooked.

  • Sweet plantains — large, very ripe, sliced lengthwise and cooked until tender and slightly caramelized.
  • Picadillo — ground beef cooked with onion, garlic, tomato paste, olives, and seasonings like adobo and sazón.
  • Cheese — shredded cheddar is traditional for a rich, melty topping; mozzarella also works.
How To Cook Sweet Plantains For Pastelón

Tip: If you can’t find ripe plantains, buy green ones and let them ripen at room temperature for several days. To speed ripening, place them in a brown paper bag with an apple or banana.

How to make authentic pastelón

Pastelón is assembled in a casserole dish, baked just long enough to melt the cheese, then sliced and served warm. Here’s an overview of the method.

  1. Prepare the picadillo: Cook ground beef with onion, garlic, tomato paste, sliced olives, and your seasonings until browned. Drain excess fat and set aside.
  2. Cook the plantains: Peel and slice ripe plantains lengthwise into strips. Sauté or pan-cook them with a little butter, brown sugar, water and cinnamon until tender and caramelized.
  3. Assemble: Layer plantains in a greased baking dish, spread a layer of picadillo, then more plantains, picadillo, and finish with a generous layer of shredded cheese.
  4. Bake: Bake at 350°F until the cheese is melted and bubbly, about 5–10 minutes. Let it rest briefly, slice into portions, and serve.
How to make authentic pastelón

Storing leftovers

Leftover pastelón keeps well. Cut into portions and store in an airtight container in the refrigerator for up to five days. Flavors often improve after sitting overnight, making the next-day slices even more cohesive and flavorful. Reheat gently in the oven or microwave until warmed through.

Puerto Rican Pastelón

Prep Time: 15 minutes · Cook Time: 25 minutes · Bake Time: 5 minutes · Total: 45 minutes

Servings: 12 · Calories per serving: 265 kcal · Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • Large frying pan with lid
  • Colander (to drain cooked beef)
  • 9×13-inch casserole dish

Ingredients for the ground beef

  • 1 lb ground beef
  • 1 cup yellow onion, diced
  • ½ tsp minced garlic
  • ½ cup sliced pimento green olives
  • 2 tbsp tomato paste
  • 2 tsp Adobo seasoning
  • 1 packet Sazón seasoning
  • ¼ cup water

Ingredients for the sweet plantains

  • 4 large ripe plantains (very dark or black skin)
  • ½ cup brown sugar
  • 2 tbsp cinnamon (or 2 cinnamon sticks)
  • ½ tbsp butter
  • 1 cup water

Pastelón topping

  • 2 cups shredded cheese (cheddar preferred, or mozzarella)
  • ¼ cup chopped cilantro (optional garnish)

Instructions

Ground beef
  1. In a large pan over medium-high heat, combine ¼ cup water, ground beef, diced onion, minced garlic, olives, and tomato paste.
  2. When the meat begins to brown, add the adobo and sazón seasonings. Stir to combine.
  3. Cook 5–7 minutes, stirring frequently, until the meat is browned. Drain fat using a colander and set the picadillo aside.
Plantains
  1. Grease the baking dish and set aside.
  2. Trim the ends of each plantain and score the peel lengthwise to remove it without cutting deeply into the flesh.
  3. Slice each plantain lengthwise into 1-inch strips (about 3–4 strips per plantain).
  4. In a pan over medium heat, melt butter, then add 1 cup water, the sliced plantains, brown sugar, and cinnamon.
  5. Cover and cook the plantains for about 20 minutes, until soft and caramelized. Remove from heat.
Assembling the pastelón
  1. Arrange a layer of plantains in the prepared baking dish.
  2. Spread an even layer of picadillo over the plantains, then add another plantain layer. Repeat as desired.
  3. Top with shredded cheese and bake at 350°F for 5–10 minutes, until the cheese is melted and bubbling.
  4. Remove from oven, garnish with cilantro if using, slice while warm, and serve.

Nutrition (per serving)

Calories: 265 · Carbohydrates: 33 g · Protein: 10 g · Fat: 12 g · Sugar: 19 g · Fiber: 3 g · Sodium: 208 mg

Pastelón Puerto Rican Recipe

If you enjoy bold, comforting dishes with a balance of sweet and savory flavors, pastelón is a must-try. It’s a satisfying main course for family dinners, potlucks, or any time you want a little Caribbean sunshine on your plate.