This Plantain Lasagna, also called Pastelon, is the perfect marriage of sweet ripe plantains, savory meat, and melty cheese. Layered and baked, it makes a comforting, flavorful main dish that’s sure to please a crowd.
The contrast of ooey-gooey cheese, well-seasoned ground beef, and sweet plantains creates a hearty meal with balanced textures and tastes. It’s filling, family-friendly, and ideal for a weekend dinner or a special gathering.
My family goes wild for this Plantain Lasagna. It takes a bit of time to prepare, but those contented “hmmms” at the table always make the effort worthwhile.
Plantain Lasagna Recipe
One day my daughter remarked that making plantain lasagna would be “mixing Africa with America” — plantains being a staple in many African and Caribbean cuisines and lasagna being an Italian classic popular in the U.S. This dish really is fusion food at its best.
Instead of pasta sheets, this recipe uses ripe plantains as the layers, making it naturally gluten-free and a great alternative for those avoiding wheat.
In this recipe the meat sauce is made from scratch. It’s simple to prepare and is delicious on its own — great over rice or pasta if you want to stretch it further.
In Puerto Rico this dish is known as Pastelón de Plátano Maduro, literally “sweet plantain lasagna.” It highlights the natural sweetness of ripe plantains paired with a savory filling and cheese.
Ready to blend Caribbean and Italian influences? Let’s make Plantain Lasagna.
Ingredients for Plantain Lasagna
Ingredients you’ll need:
- Ripe (yellow) plantains. Choose plantains that are ripe but still slightly firm, not mushy.
- Ground beef. Lean ground beef works best to avoid excess grease.
- Mozzarella cheese. Freshly grated from a block yields the best melting texture and flavor.
- Vegetables. Roma tomatoes, onion, and green bell pepper. Add other vegetables if desired.
- Spices. Fresh garlic, green onions, and white or black pepper. Minced garlic is essential for depth of flavor.
- Seasoning. Salt and bouillon powder or equivalent stock cubes to taste.
How to Make Plantain Lasagna
1. Peel the plantains and cut each one lengthwise, then into about four slices per plantain.
2. Deep-fry the plantain slices in hot oil until golden brown on each side. Work in batches so the oil temperature stays consistent.
3. Prepare the meat sauce: heat a teaspoon of oil, sauté chopped onion and minced garlic until fragrant, then add the ground beef breaking it up as it cooks. Once browned, stir in chopped tomatoes, salt, bouillon powder (or stock cubes), and white or black pepper. Cook until the tomatoes soften, then fold in chopped green onions and bell pepper and remove from heat.
4. Assemble the lasagna: oil an 8 x 11 baking dish. Place half of the fried plantains in an even layer on the bottom. Spread half of the meat sauce over the plantains and sprinkle half the shredded cheese on top. Repeat with the remaining plantains, meat sauce, and cheese, pressing layers gently as you go.
5. Bake in a preheated oven at 400°F (200°C) until the cheese is melted and bubbly, about 15 minutes. Let rest slightly, then serve warm.
Make Ahead Tips for Plantain Lasagna
To save time, fry the plantains and prepare the meat sauce a day in advance. Store both in the refrigerator, then assemble and bake when you’re ready to serve.
Each bite gives you savory beef, creamy cheese, and sweet plantain. The flavors meld into a satisfying, multidimensional dish that’s great for weeknight dinners or entertaining.
For a lighter version, grill the plantains instead of frying and use lean ground turkey in place of beef.
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Plantain Lasagna
Ingredients
- 4 large ripe plantains
- 2 pounds ground beef
- 1 pound mozzarella cheese – shredded
- 2 roma tomatoes – chopped
- 1 onion – chopped
- 3 cloves garlic – minced
- 3 stems green onions – chopped
- 1 green bell pepper – chopped
- 1 teaspoon oil
- 1 teaspoon salt
- 2 teaspoons bouillon powder (or 2 stock cubes)
- 1/4 teaspoon white or black pepper
Instructions
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Peel plantains and cut each into 4 slices.
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Heat oil in a large frying pan to about 1 inch depth. Fry plantain slices in batches, about 2–3 minutes per side, until golden brown.
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In another pan, heat 1 teaspoon oil and sauté onion and garlic until fragrant. Add ground beef and cook, breaking it up, until browned. Stir in chopped tomatoes, salt, bouillon powder (or stock cubes), and pepper. Cook until tomatoes soften, then add green onions and bell pepper. Remove from heat.
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Oil an 8 x 11 baking dish. Layer half the plantains on the bottom, spread half the meat sauce over them, and sprinkle half the cheese. Repeat layers. Press gently to compact.
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Bake at 400°F (200°C) until cheese is melted and bubbly, about 15 minutes. Serve warm.
Notes
2. Choose lean ground beef (around 80% lean) to prevent excess greasiness.
3. Make-ahead tip: fry plantains and prepare the meat sauce a day ahead, refrigerate, then assemble and bake the next day.
4. For a lighter version, grill the plantains instead of frying and substitute ground turkey for beef.
Nutrition
| Carbohydrates: 44 g
| Protein: 51 g
| Fat: 28 g
Additional Info
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