Pastelón (Sweet Plantain Lasagna)
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The Tale of Pastelón (Sweet Plantain Lasagna)
Pastelón, often called 'Puerto Rican lasagna,' layers sweet plantains in place of pasta, reflecting the island's habit of adapting European-style layered dishes with local ingredients. Combined with ground beef picadillo, it's become a beloved modern staple of Puerto Rican home cooking.
Ingredients
Scale:· 8 servings
- 5 ripe (yellow-black) plantains, peeled and sliced lengthwise
- oil, for frying
- 1.5 lbs ground beef
- 1/4 cup sofrito
- 1 packet sazón
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 4 eggs, beaten
- salt and pepper, to taste
Instructions
- 1Fry sliced sweet plantains in oil until golden on both sides; drain on paper towels.
- 2Brown ground beef with sofrito, sazón, tomato sauce, salt, and pepper until cooked through and saucy; set aside to cool slightly.
- 3Preheat oven to 350°F (175°C) and grease a baking dish.
- 4Layer half the fried plantains on the bottom of the dish, slightly overlapping.
- 5Spread the beef filling evenly over the plantains, then sprinkle with half the cheese.
- 6Add a second layer of plantains, then pour beaten eggs evenly over the top.
- 7Sprinkle remaining cheese on top.
- 8Bake 30-35 minutes until set and golden; rest 10 minutes before slicing into squares.
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