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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 6
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 375 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 turkey 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 375 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!