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Pastelón served on a white platter with avocado cubes and shredded red cabbage.
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4.64 from 11 votes

Pastelón (Puerto Rican Plantain "Lasagna")

Pastelón is a classic Puerto Rican recipe sometimes referred to as Puerto Rican Plantain Lasagna.  Delicious and simple to make.  Serve by itself, salad, avocado or with yellow rice.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dinner, Lunch
Cuisine: Puerto Rican
Keyword: Pastelón
Servings: 6
Calories: 516kcal
Author: Mexican Appetizers and More


  • 2 eggs whisked
  • 2 cups monterey jack cheese or cheddar cheese or both divided

Ground Beef (Picadillo)

  • 1 lb ground beef
  • 1 small onion finely chopped
  • 1 small green bell pepper finely chopped
  • 2 tbsp fresh cilantro chopped
  • 3 garlic cloves finely minced
  • 8 pimiento-stuffed green olives sliced
  • 1/4 cup tomato sauce I used GOYA brand also found in Latin section of supermarket
  • 1 tsp adobo seasoning found in Latin section of supermarket
  • 1 envelope of Sazon with Achoite (optional) found in Latin section of supermarket
  • 1 tsp dried oregano


  • 4-5 ripe plantains peeled, cut and fried or boiled
  • vegetable oil for frying


Ground Beef (Picadillo)

  • Preheat oven to 350 degrees F
  • In a skillet over medium heat add the ground beef breaking up beef with a spatula to crumble it up.  Add adobo and sazón. Stir and cook until beef is no longer red.
    Drain oil that beef released by tilting pan and using a large metal spoon to remove oil that has collected.  You can also drained beef through a colander if this is easier for you.
  • Add all other ingredients to beef except tomato sauce.  stir and mix well.  Cook vegetables for a few minutes.
  • Add tomato sauce and stir well together with beef.  Lower heat some and cook for 8-10 minutes.  Turn stove off and set beef aside.

For Plantains

  • Cut ends off of plantains with a knife and with the tip, slit plantain straight down the back just enough to pierce through skin and barely touch flesh of plantain.
    Slide your thumbs under skin and peel skin off.  Discard skin.
  • Cut each plantain in half (refer to picture) then slice each half into thin slices.  Each half will make about 4 slices so you should end up with 8 slices per plantain.
    You can also choose to slice each whole plantain down the middle and then lay flat side half on a wooden cutting board and carefully slice straight through to make long strips.  Do the same with the other half and repeat the same process to other plantains.  
    Note:  You can also use a mandoline to slice plantains into strips but please be very careful because plantains are soft and slippery. 

Frying Plantains

  • Add oil to a large skillet over medium heat.  Heat oil for about 5 minutes.  Oil is ready to fry plantains when you add one slice and it sizzles. 
  • Add a few slices at a time to cook.  Fry plantain pieces until golden brown.  Flip over and fry on the other side.  Line a plate with paper towels and drain slices.
    Repeat with all slices.

Assemble the Pastelón

  • Lightly grease a 10x10 casserole dish with oil spray or a tablespoon of butter.
  • Layer the bottom of the casserole dish with a single layer of cooked plantains.
  • Top with a layer of the beef mixture and then a layer of cheese.
  • Add another layer of plantains, another layer of beef and another layer of cheese.
  • Top with one last layer of plantains.  
  • Top casserole with whisked eggs and gently shake casserole to distribute egg mixture.  Top casserole with one last layer of cheese and bake for 20 minutes.
  • Serve Pastelón by itself or with a salad, avocado slices or yellow rice.  Enjoy!!


Serving: 6g | Calories: 516kcal | Carbohydrates: 42g | Protein: 26g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 141mg | Sodium: 333mg | Potassium: 957mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1840IU | Vitamin C: 40.4mg | Calcium: 315mg | Iron: 2.9mg