Pastelón (Sweet Plantain Lasagna)

Pastelón is a classic Puerto Rican dish made with layers of thinly-sliced sweet plantains, ground meat, and cheese! Think of it as a Puerto Rican version of lasagna. It’s the perfect casserole to make for a potluck or family gathering.

This post may contain affiliate links.

Pastelón is a classic Puerto Rican dish made with layers of thinly-sliced sweet plantains, ground meat, and cheese. Think of it as a Puerto Rican version of lasagna. It’s the perfect casserole to make for a potluck or family gathering!

Pastelón (Sweet Plantain Lasagna)

I’ve already decided that I had to choose a last meal, it would be pastelón. If you’ve ever had it, you know why. If you haven’t, put this on your bucket list now! Pastelón is a Puerto Rican version of lasagna. Instead of noodles, pastelón features sweet plantain slices, layer it up with deliciously savory picadillo and cheese, and the whole thing is baked into a bubbly, cheesy, gooey, amazing, ridiculous…I think you get it. It’s frickin’ delish!

Pastelón (Sweet Plantain Lasagna)

What Ingredients Are In Puerto Rican Pastelon?

For the perfect pastelón, you want super, duper ripe plantains. They should mostly be black with spots of yellow, just like these. This will guarantee the sweetest plantains, which is essential for the sweet and salty combo that is the signature of this dish. I love to use a shortcut by using frozen sweet plantains because they’re always perfectly ripe! Using my air fryer helps me make them super sweet and caramelized, without the heaviness of deep frying!

Pastelón (Sweet Plantain Lasagna)

Once the plantains are cooked, I flatten them with the underside of a plate, so they spread out. Then I use them just like I would lasagna noodles, to layer into the dish.

Pastelón (Sweet Plantain Lasagna)

After covering the bottom of the pan with a layer of sweet plantains, I add half of the picadillo, and 1/4 cup of shredded part skim mozzarella cheese. Then I repeat with another layer of plantains, picadillo, cheese, and top the pastelon with a final layer of sweet plantains.

To finish off this sweet plantain lasagna, I top it with the remaining cheese, and then pour two beaten eggs all over the top. This helps the casserole stay together when you cut it. And it’s a great way to avoid adding too much cheese, and swapping it with some extra protein!

Once the pastelón is baked and bubbly, you’re ready to slice it into servings, and dig in! I like serving pastelón with my Avocado, tomato and watercress salad to round out this comforting dish.

Pastelón (Sweet Plantain Lasagna)

Want More Puerto Rican Recipes?

Check out these other Puerto Rican classics from Delish D’Lites:

5 from 4 votes

Pastelón (Sweet Plantain Lasagna)

A Puerto Rican version of lasagna featuring sweet plantains in place of noodles!
Cuisine Puerto Rican
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Delish D’Lites


  • 6-7 very ripe plantains almost all black
  • Mazola Corn Oil for air frying and greasing the pan
  • 1 recipe's worth of picadillo
  • 1 cup shredded part-skim mozzarella cheese
  • 2 eggs beaten


  1. Preheat your oven to 350 degrees F.

  2. Peel the plantains like you would a banana, then slice each one into 5-6 pieces.

  3. Brush with Mazola corn oil, then air fry at 350 degrees for 15 minutes, or until they're caramelized and cooked through. Flatten the cooked plantains with the underside of a plate.

  4. Grease a 9" x 9" baking dish with corn oil and cover the bottom of the pan with slices of the cooked sweet plantain. Add half of the picadillo, and 1/4 of the mozzarella cheese.

  5. Repeat with another layer of plantains, meat, and cheese (reserve the remaining 1/2 cup of cheese). Top with a final layer of plantains.

  6. Top with the remaining cheese, then pour the beaten eggs all over the top. Tip the pan back and forth to distribute the eggs.

  7. Bake the pastelon at 350 degrees F for 20-30 minutes, until the egg is set and the top of the pastelón is bubbly and golden brown.

  8. Allow the pastelon to cool for 15 minutes before cutting into it and serving it up!

Recipe Video

Pastelón (Sweet Plantain Lasagna)


What's for dinner?

Get email updates

Get new free recipes and exclusive content delivered right to your inbox.

13 Responses

  1. 5 stars
    Excellent. I used a bag of frozen sweet fried plantains (2 lbs) and one stick (8 oz) cream cheese for the picadillo as shown in your IG video. Also, I used about 2 cups shredded cheddar/Monterey cheese instead of the 1 cup of mozarella; and my pan was not exactly 9×9 but maybe 10 by 7. I love your trick to use storebought plantains and the picadillo recipe mixed with the cream cheese. I could also see myself using your picadillo on a platter of nachos with cheese, salsa, etc. Thanks for this delicious recipe.

  2. 5 stars
    I had eaten pastelon before but never attempted to cook it well when I had a lot of plantains on hand I tried this recipe the only difference was that I put eggs on the bottom and on the top a total of 4 and it came out to be absolutely delicious the Cuban picadillo was superb. Adding all that cilantro at the end really kick the flavor up a notch I will definitely be using this picadillo in other recipes

  3. 5 stars
    Hola Jannese,

    The first time I tried this recipe I totally fell in love with it. Today, I just made your wonderful Pastelon recipe and it taste absolutely great!

    Thank you for sharing,


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.