Pastelón (Puerto Rican plantain lasagne)
Layers of sweet fried plantain, spiced beef and melting cheese, set with egg and baked until golden.
- Time1 hr 20
- LevelMedium
- Costabout £1.41 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel the plantains and slice lengthways into thin strips about 5 mm thick.
- 2
Fry in batches in the oil for 2 minutes on each side until deep golden. Drain on kitchen paper.
- 3
In a large pan, brown the mince for 8 minutes. Add the onion and pepper and cook for 5 minutes, then the garlic, purée, cumin and oregano for 1 minute. Add the olives and water and simmer for 10 minutes until thick. Season.
23 min - 4
Heat the oven to 180°C (160°C fan). Grease a 20 x 30 cm dish. Lay half the plantain in the base, cover with half the beef and a third of the cheese. Repeat the layers, finishing with plantain.
- 5
Pour the beaten egg slowly over the top, letting it seep down, and scatter over the rest of the cheese.
- 6
Bake for 30 minutes until set and golden. Rest for 10 minutes before cutting into squares.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.