Pastelón de Plátano Maduro (Plantain Lasagna Recipe)

Pastelón de Plátano Maduro (plantain lasagna) is a Dominican favorite made with mashed sweet plantains, beef picadillo, and cheese. Layered and baked in the oven until the top is perfectly crispy, this dish hits all the right notes!

Craving savory and sweet? Just when you thought it couldn’t get any better than a side of plátanos maduros, along comes Dominican Pastelón to change the game.

This dish takes sweet plantains from the sidelines and makes them the star of the show. It blends savory and sweet in a way that’s delicious, and unmistakably Caribbean.

Why you’ll love this recipe

• The combination of savory meat, cheese, and sweet plantains is delicious and satisfying—it hits the spot, and it’s filling!
• It’s straightforward and easy to follow: there are a few steps, but nothing you can’t handle.
• It shouldn’t require a special trip to the market, unless you need to grab some plantains.
• This recipe is scaled down to feed four. Pastelón is typically feeds a lot of people, but we don’t always need a huge batch if we’re only feeding our immediate household.
• It can easily be doubled to serve more people.

Ingredient Notes

I’ve listed everything you need here. The recipe card at the bottom of this post has measurements and exact quantities.

For the picadillo (beef filling):

• 1.5 pounds ground beef – I prefer lean ground beef (85/15) because it’s less greasy
• 8-ounce can tomato sauce – you don’t need anything fancy, plain tomato sauce is fine
• Sofrito ingredients – crushed garlic, onions, cilantro, red or green bell pepper, you can also make the sofrito ahead of time.
• Seasonings – cumin, paprika, dried oregano, bay leaves, salt, and pepper
• Sliced green olives are optional

For the mashed plantains:

• 6 ripe plantains – look for yellow ones with black spots. It’s really important that they’re sweet. For me, the darker the better –you’ll want them soft but not mushy.
• Softened butter – I prefer salted butter for flavor. You can also use margarine.
• 2 cups reserved cooking water  – save some of the starchy water from boiling the plantains, you’ll need it to mash them. You don’t have to use it all, just until you’re satisfied with the texture.

To assemble the pastelón:

• Shredded cheddar and mozzarella cheese (hand-shredded is best, but finely pre-shredded works too)
• More softened butter to grease the dish. You can use cooking spray, if you prefer.

Recipe Instructions

To give you an idea of the process before we dive into the specifics — here’s a quick summary of how I assemble my pastelón. Everyone assembles theirs a little differently, so go in the order that you feel most comfortable with.

• Start by making the picadillo, then boil and mash the plantains while the beef cooks.
• Layer the pastelón in this order:  mashed plantains +  ground beef and cheese +  another layer of mashed plantains + a final layer of cheese on top.

Each of the steps are listed below with photos.

Preparing the ground beef: 

Step 1: In a deep skillet or pan, heat 2 tablespoons of oil over medium heat. Add the diced onion, garlic, bell peppers and cilantro. Sauté until fragrant, about 3–5 minutes.

Step 2: Add the ground beef to the same skillet. Cook, breaking it up with a spoon, until it’s browned and no longer pink.

Step 3: Stir in the tomato sauce, and add the bay leaves, dry seasonings (cumin, paprika, oregano, salt, pepper) and olives. Combine and bring it to a simmer.

Step 4: Cover the skillet, lower the heat, and let simmer for about 25 minutes, or until most of the liquid has cooked off. Stir occasionally to keep the ground beef from it from drying out. Once the ground beef is fully cooked, discard the bay leaves.

Boiling the plantains:

Step 1: Peel the plantains and cut them into 2-inch pieces. Place them in a pan, cover with water, and add 2 teaspoons of salt. Bring to a boil and cook for 20 minutes, or until they’re tender.

Step 2: Save 2 cups of the cooking water, then drain the plantains.

Step 3: In a large bowl, mash the plantains with the butter using a masher. Slowly add the reserved cooking water untilthe plantains are smooth. Give the mashed plantains a final mix with a spatula, so they’re smooth and creamy.

Assembling the pastelón:

Step 1: Preheat your oven to 350° fahrenheit and grease your baking dish with softened butter or cooking spray. Spread ½ of the mashed plantains into an even layer.

Step 2: Drain any grease or excess liquid from the beef, then layer it over the  mashed plantains.

Step 3: Sprinkle ½ of the mozzarella and ½ of the cheddar cheese over the ground beef.

Step 4: Top with a final layer of mashed plantains and sprinkle the remaining cheese on top.

Step 5: Bake uncovered for 30 minutes, remove it from the oven and let the pastelón sit for at least 10 minutes before cutting into it.

Step 6: Garnish with fresh cilantro, then cut and serve right away.

For deep-dish pastelón:

• Use a deep baking dish (I suggest 8×8 inches and 3.5 inches deep)
• Use 8 ripe plantains instead of 6 
• Use 2 pounds of ground beef and double up on both types of cheese
• Create 3 layers of plantains, 2 layers of beef, and 3 layers of cheese

Note: You might have extra plantains, beef or cheese left over, depending on the size of your baking dish.

Other tips and tricks:

• Keep the plantains in a brown paper bag so they ripen faster
• The mashed plantains might thicken or harden as you’re layering. Mash with more of the starch water as needed, so it’s easy to spread.

Serving suggestions

Pastelon can be served at any time of the year, but it’s typically eaten during the holidays or for special celebrations. At large gatherings, it’s typically served with a host of other dishes, like moro de gandules (rice with pigeon peas), Dominican potato salad, and pernil.

During the week, you can serve it with a fresh green salad or arroz blanco (white rice).

Storing and Reheating Leftovers

• Cover leftover pastelón with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
• To reheat, cut a portion and bake in a 350°F oven for 10-15 minutes, or until the cheese is melted and it’s warm in the center.

Recipe FAQ’s

Q: Is pastelón Dominican or Puerto Rican?

A: Pastelón has origins in the Dominican Republic and Puerto Rico. Both versions use ripe, sweet plantains. The Dominican version uses mashed plantains, while the Puerto Rican version uses sliced plantains that are deep-fried. Egg wash is added to Puerto Rican pastelón, to bind the layers together. 

Q: What does pastelón mean in English?

A: In English, pastelón loosely translates to “big cake” or “big pie”, but it can also refer to a layered savory dish – similar to a casserole.

Q: What does pastelón taste like?

A: Pastelón combines sweet and savory flavors. The sweetness comes from the ripe plantains, and the savory flavor comes from the ground beef and cheese. The tomato sauce in the beef adds a hint of acid. The beef, plantains, and melted cheese are soft and warm, and the top becomes slightly crispy in the oven.

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