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!
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!
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!
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.
After covering the bottom of the pan with a layer of sweet plantains, I add half of the turkey 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.
Want More Puerto Rican Recipes?
Check out these other Puerto Rican classics from Delish D’Lites:
- Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)
- Slow Cooker Pernil (Puerto Rican Roasted Pork Shoulder)
- Puerto Rican Pasteles De Yuca
- Carne Guisada (Puerto Rican Beef Stew)
- Puerto Rican Pinchos De Pollo (Chicken Kabobs)
- Pollo Guisado (Puerto Rican Chicken Stew)
- Habichuelas Guisadas (Puerto Rican Stewed Beans)
- Gazpacho (Puerto Rican Salt Cod Salad)
- Coquito (Puerto Rican Coconut Rum Drink, Egg-Free & Vegan Versions)
Pastelón (Sweet Plantain Lasagna)
- 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
Preheat your oven to 375 degrees F.
Peel the plantains like you would a banana, then slice each one into 5-6 pieces.
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.
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 turkey picadillo, and 1/4 of the mozzarella cheese.
Repeat with another layer of plantains, meat, and cheese (reserve the remaining 1/2 cup of cheese). Top with a final layer of plantains.
Top with the remaining cheese, then pour the beaten eggs all over the top. Tip the pan back and forth to distribute the eggs.
Bake the pastelon at 375 degrees F for 20-30 minutes, until the egg is set and the top of the pastelón is bubbly and golden brown.
Allow the pastelon to cool for 15 minutes before cutting into it and serving it up!