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Pastelón

Pastelón – Plantain Lasagna

20 min Prep Time

30 min Cook Time

8 Servings

458 Calories

44g Carbohydrates

22g Total Fat

25g
Ingredients
  • 1 tablespoon unsalted butter
  • 2 tablespoons milk
  • 2¼ cups white shredded cheese, divided
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • ¼ cup sofrito
  • 1 pound lean ground beef
  • 1½ teaspoons dry adobo
  • 2 tablespoons tomato paste
  • 2 small potatoes, diced
  • 10 pimento-stuffed olives, cut in half
  • 2 bay leaves
  • ½ cup raisins (optional)
  • 1 cup water
  • ¼ cup tomato sauce
  • 4 ripe plantains
  • 3 eggs
  • Cooking oil
     
Instructions
  1. Preheat the oven to 350°F. Grease a 9x9 glass casserole dish with butter.
  2. In a large skillet over medium-high heat, add approximately 2 tablespoons of cooking oil. Sauté onions until translucent, then add sofrito and garlic, cooking for a couple more minutes.
  3. Add ground beef, adobo and salt. Once the meat is almost cooked through, add tomato paste, potatoes, olives, bay leaves, raisins and water. Stir to combine and bring to a boil.
  4. Lower heat to medium, cover and simmer for 15 minutes. Uncover and continue simmering for another 15 minutes until the sauce thickens. If too dry, add a tablespoon of water and lower heat.
  5. Peel and cut plantains in half, then slice each half lengthwise into thin strips about ¼-inch thick.
  6. In a clean skillet, heat cooking oil and fry plantain slices in batches over medium-high heat for 2-3 minutes per side. Place fried plantains on a paper towel-lined plate.
  7. To assemble, layer plantains, picadillo and cheese in a casserole dish. Repeat, ending with a layer of plantains and cheese. Reserve ¼ cup cheese for topping.
  8. Beat eggs with milk and pour over pastelón. Let sit for 1-2 minutes. Sprinkle with remaining cheese.
  9. Bake for 25 minutes until bubbly and golden brown. Let stand for 5-10 minutes before serving. Serve with salad and sliced avocado.
     
NUTRITION FACTS

PER SERVING

Calories: 458
Protein: 25g
Carbohydrate: 44g
Fiber: 3.9g
Total Fat: 22g
Saturated Fat: 10g
Cholesterol: 142mg
Calcium: 274mg
Sodium: 452mg

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