PASTELóN (PUERTO RICAN PLANTAIN "LASAGNA")
Pastelón is a classic Puerto Rican dish made with layers of thinly-sliced plantains, ground beef, and cheese! Think of it as a Puerto Rican version of lasagna. It's the perfect casserole to make for a potluck or family gathering.
Provided by Marta Rivera
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F: Lightly grease a 10x10 casserole dish (for a thicker pastelón) or 9x13 casserole dish (for a thinner pastelón) with nonstick cooking spray or butter.
Nutrition Facts : Calories 598 kcal, Carbohydrate 53 g, Cholesterol 122 mg, Fiber 5 g, Protein 26 g, SaturatedFat 11 g, Sodium 556 mg, Sugar 24 g, Fat 34 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SWEET PLANTAIN LASAGNA
Sweet Plantain Lasagna, also known as Pastelón, is a sweet and savory Puerto Rican dish and a delicious alternative to classic lasagna. This gluten free, island recipe uses ripe plantains, instead of pasta noodles, which are fried until golden, bright yellow and fragrant. Puerto Rican Lasagna is the perfect make ahead meal, guaranteed to please a crowd.
Provided by Lauren Harris
Categories Main Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Heat just enough cooking oil in a large, deep skillet over medium heat so that it will cover the plantains. Once water sizzles when sprinkled over the oil, add the plantains so that they are not touching. You will need to work in batches. Cook until they turn brighter yellow and are lightly browned. Remove to a paper towel lined plate. Set aside.
- Drain all but 1 tablespoon of the oil out of the pan and return to the stovetop. Add the diced onion and garlic. Cook for 2 minutes, stirring frequently.
- Add the ground beef, adobo, cumin, and oregano. Cook until the beef is no longer pink. Stir in the sauce, cilantro and golden raisins. Taste and adjust seasoning, as needed.
- Place a layer of plantains in the bottom of a large baking dish. The one that I use is 12.5 x 8.5-inches. There may be some space between them and that's okay but you can also mash them some, if you'd like.
- Top the plantains with half of the beef mixture.
- Top the beef with 1 1/2 cups of the cheese.
- Add another layer of plantains, the remaining beef and another 1 1/2 cups of cheese. Top with a final layer of plantains and 1 cup of cheese.
- Cover with aluminum foil and bake for 30 minutes, or until heated throughout.
- Top with minced fresh basil and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 616 kcal, Carbohydrate 55 g, Protein 39 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1339 mg, Fiber 5 g, Sugar 28 g
PUERTO RICAN PLANTAIN LASAGNA
THE TYPICAL name for this Puerto Rican dish is Pastelon; layered fried plantains with beef Bolognese and cheese. I have created a healthier vegetarian version by baking the plantains and using Trader Joe's Soy Chorizo instead of beef Bolognese. Most Latin countries have their unique version of chorizo, which is a type of spicy sausage. Trader Joe's Soy Chorizo is a Mexican version that has the consistency of ground beef combined with chile and hot spices. It's important to use ripe plantains for this dish, because when ripened they are sweeter and softer. This dish is a type of fusion where Italian meets Latino for combustible flavor that is sweet and spicy blending together into a culinary bliss.
Provided by Vegetarian Hostess
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Coat a large baking pan with cooking spray.
- Arrange cut plantains into a single layer. Lightly salt and coat with cooking spray. The salt will bring out the sweet flavor of the plantains.
- Bake for 7 minutes on each side, or until plantains are golden brown and very tender.
- Once done, set aside to be used later to layer the lasagna.
- Lower the oven temperature to 350°F.
- Heat oil in a large saucepot over a medium high flame. Add onions; sauté until onions are tender. Add pepper and stir for another few minutes until peppers soften.
- Add the Soy Chorizo and 1-cup tomato sauce to the mixture and stir well. Reduce heat to a medium flame and simmer covered for another 5-7 minutes.
- To assemble Pastelon: In a 13 x 9 x 2-inch baking pan, spread remaining ¼ cup tomato sauce. Then layer with plantains. Spread chorizo mixture on top of plantains. Layer with a handful of cheese. Repeat layers until the last layer is cheese. You will most likely get three layers.
- In a separate bowl, thoroughly beat eggs with milk. Pour evenly over the Pastelón. Let sit for a minute allowing the egg mixture to soak inches Top off with just a bit more cheese.
- Cover and bake for 20 minutes. Remove cover and let bake another 7 minutes.
Nutrition Facts : Calories 444.4, Fat 13.2, SaturatedFat 6.6, Cholesterol 105, Sodium 389.9, Carbohydrate 76.8, Fiber 6.2, Sugar 36.4, Protein 13.1
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