Easy Pastelon Recipe (Puerto Rican Plantain Lasagna)

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If you’ve never had pastelón before, you’re in for a sweet and savory treat! This classic Puerto Rican pastelon recipe is our Caribbean twist on lasagna—layered with sweet plantains (maduros), savory ground meat (picadillo), and melty cheese. It’s comforting, flavorful, and honestly one of those dishes that gets amazing reviews every time.

Seriously—every time I make this and share it with friends or family, they absolutely love it. That sweet and salty combination? Out. Of. This. World. It’s really amazing!

And the best part? This recipe that I’m sharing with you is made in a small loaf pan—perfect when you don’t need a huge batch or just want something quick and simple without spending hours in the kitchen.

What Is Pastelón?

If you’re new to Puerto Rican cuisine, pastelón is a beloved dish often referred to as Puerto Rican plantain lasagna. It’s made by layering sweet fried plantains (maduros), seasoned ground beef (picadillo), cheese, and egg. Once baked, it becomes this rich, golden, slightly caramelized dish that’s bursting with flavor and culture in every bite.

In Puerto Rico, pastelón is comfort food. It often shows up at family gatherings, holidays, potlucks—or anytime someone wants to impress with something hearty and homemade. You’ll find that no two pastelóns are exactly the same, and that’s part of what makes this dish so special.

Different Variations of Pastelón

There’s no “one way” to make pastelón—every household has its own take, and everyone swears theirs is the best 😂 (and they’re probably right!).

Here are some of the most popular variations:

• Cheese or no cheese – Some versions skip it, others double up. I say yes to cheese! Different people use different types of cheese.
• Different proteins – Ground turkey, chicken, pork, or even chorizo are delicious alternatives to beef.
• Vegetarian pastelón – Lentils, mushrooms, or black beans make great meat-free substitutes.
• No egg? You can leave it out if you prefer or use a dairy-free alternative.
• From scratch or shortcuts – While some folks fry fresh plantains, I love using frozen maduros to keep things quick and easy (and just as delicious!).

It’s one of those dishes where you make it your own, and it always comes out delicious.

Ingredients

Here’s what you’ll need for this small-batch pastelón recipe:

• 11 oz. package of frozen fried sweet plantains (maduros) – I love using these instead of frying fresh plantains because where I live, a good plantain is hard to come by.. I know that the frozen ones are always sweet and save me a ton of time!
• 1lb of ground beef – You can also use ground turkey if you prefer.
• 1 egg
• ½ can of tomato sauce
• Olives (optional, but I personally love them in my picadillo!)
• Mexican blend shredded cheese or cheddar cheese – Whatever you’ve got on hand works just fine.
• Adobo seasoning – To taste
• Sofrito – About 1-2 tablespoon (Check out my recipe here)
• 2–3 cloves of fresh garlic, minced
• Small loaf pan or similar-sized baking dish

How to Make Pastelón

This pastelón recipe comes together in three simple parts: making the meat filling, slicing and prepping the plantains, and assembling the layers.

Step 1: Make the Picadillo (Meat Filling)

1. In a skillet (I love my cast iron!), cook your ground beef on medium heat.
2. Season with adobo to taste (I start with about 1 teaspoon).
3. Add in the sofrito and fresh garlic, then stir and cook until the meat is browned.
4. If there’s excess fat, go ahead and drain it.
5. Stir in the olives and half a can of tomato sauce. Let everything simmer on low for about 5–10 minutes, covered.

Step 2: Prep the Plantains

1. Take your frozen maduros out of the package and carefully separate them.
2. Slice each plantain lengthwise in half. If one is extra thick, you can slice it into thirds.
3. Slightly frozen plantains are easier to cut, so don’t worry if there’s a little ice on them.

Step 3: Assemble the Pastelón

1. Lightly spray your loaf pan with nonstick spray.
2. Start with a layer of sliced plantains at the bottom.
3. Add half the egg (beaten), a layer of shredded cheese, and then a layer of picadillo.
4. Add another layer of cheese, then top with the final layer of plantains.
5. Pour the remaining egg over the top and finish with a final sprinkle of cheese.

Bake and Serve

1. Cover your dish with foil or a lid.
2. Bake at 350°F for 30 minutes, then uncover and bake for an additional 10 minutes.
3. Let it cool slightly before slicing and serving.

And there you have it—a small batch, flavor-packed pastelón that’s perfect for a cozy meal at home!

What to Serve with Pastelón

This Puerto Rican comfort food pairs perfectly with:

• Arroz con gandules
• Puerto Rican rice and beans
• A fresh avocado slice
• Or a simple side salad

Be sure to check out my other posts on Puerto Rican rice and beans and arroz con gandules! They are the perfect pairs.

Ready to Try It?

Now it’s your turn to give this sweet and savory pastelón recipe a try! Whether you’re new to Puerto Rican food or just craving something comforting and delicious, this dish is a must. Don’t forget to tag me if you make it—I’d love to see your creations!

!Buen provecho!

Puerto Rican Pastelon Recipe

This Puerto Rican "lasagna" is the perfect blend of savory and sweet flavors. Made with layers of sweet plantain, beef picadillo, and topped with cheese.

Print Recipe

Prep Time:20 minutes mins

Cook Time:40 minutes mins

Total Time:1 hour hr

Equipment

• 1 bread loaf pan
• Aluminum foil

Ingredients

• 11 oz frozen fried sweet plantains maduros
• 1 lb ground beef or ground turkey
• 1 egg beaten
• ½ can tomato sauce
• 1 –2 tbsp sofrito store-bought or homemade
• 2 –3 cloves garlic minced
• 1 tsp adobo seasoning or to taste
• ¼ cup sliced green olives optional
• 1 1½ cups shredded cheese Mexican blend or cheddar
• Nonstick spray for greasing loaf pan

Instructions

Prepare the Beef Picadillo

• Preheat oven to 350°F (175°C). Lightly grease a small loaf pan with nonstick spray.
• In a skillet over medium heat, cook ground beef until browned. Season with adobo. Add sofrito and minced garlic. Cook for 2–3 minutes, stirring occasionally. Drain excess fat if needed.
• Stir in tomato sauce and olives (if using). Mix well, cover, and simmer on low for 5–10 minutes.

Prepare the Plantains

• While the meat simmers, slice the frozen maduros lengthwise in half. If any are extra thick, cut them into thirds.

Assemble the Pastelón

• Layer sliced plantains at the bottom of the loaf pan.
• Pour in half of the beaten egg.
• Sprinkle a layer of cheese.
• Add a layer of the cooked picadillo.
• Top with more cheese.
• Add another layer of plantains.
• Pour remaining egg over the top and finish with another sprinkle of cheese.
• Cover with foil and bake for 30 minutes.

Finish Baking

• Uncover and bake an additional 10 minutes until the top is golden and bubbly.
• Let it cool slightly before slicing. Serve with arroz con gandules, rice and beans, or avocado on the side.

Video

Notes

-Feel free to swap the beef for ground turkey or plant-based meat alternatives.
– You can leave out the egg if preferred, though it helps bind the layers together.
– Customize your pastelón with bell peppers or extra veggies if you like.

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