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My Take On Pastelón (Sweet Plantain Lasagne)  

My Take On Pastelón (Sweet Plantain Lasagne)  

It’s amazing what you can do with plantains. I actually made a plantain lasagna with a korma sauce twist a few months ago, not knowing this was a popular Puerto Rican dish called pastelón de plátano Maduro. At the time, I found 2 overly ripe plantains in the fridge, went with the flow and literally added ingredients as I went along.

A traditional pastelón is normally made with fried plantain but you can still enjoy plantains without frying all the time. There are so many variations of this dish but I decided to change things up and make a healthier version for Sunday dinner. This dish is amazing because it’s the ultimate twist between sweet and savoury. My family really enjoyed this, especially my brother as he came back for a second plate.

Makes 6 Servings | Cooking time: 40 minutes 


  • 3-4 ripe plantains
  • 3 vine-ripened tomatoes
  • 200g grated mozzarella
  • 1 red bell pepper
  • 1/2 onion, yellow and green bell peppers
  • 500g lean beef mince ( 5% fat )
  • 2 eggs and 1 egg white
  • 1 Maggi cube
  • 1-2 tbsp dried pepper or crushed chilli pepper
  • 1 tbsp thyme
  • 1 tbsp all-purpose seasoning
  • 1 tbsp tomato puree
  • 1/2 carrot (optional)
  • a handful of spinach (optional)
  • 1 tsp garlic and ginger paste
  • salt, to taste


  • Preheat the oven to 180ºc.
  • Add 3 tomatoes and half a red bell pepper in a blender and blend to make the tomato sauce.
  • Finely chop half an onion, yellow, red and green bell peppers.

  • Heat a saucepan over medium-high heat. Add lean beef mince and cook until nicely brown and crispy for about 8 to 10 minutes. Add the onions, bell peppers, grated carrots and cook, stirring from time to time for about 2 minutes.
  • Add tomato sauce, tomato puree and all seasonings to the saucepan. Reduce the heat to a simmer and cook.

  • Place 3 plantains in a large pot filled with water. Cover and boil for 20 minutes. *Tip: Trim off ends of the plantains before placing in a pot. 
  • Once cooked, allow the plantains to cool down for approximately 5 to 10 mins and peel the skin off.

  • Using a sharp chef’s knife, slice the plantains into thin slices, ensuring the slices are as thin as possible. *Tip: I would recommend that you use a mandolin slicer to ensure that you have evenly sliced plantain.
  • Lightly grease or line a deep baking dish with greaseproof paper.
  • Start by arranging a layer of plantains at the bottom, ensuring the slices of plantain are arranged so that they completely cover the bottom of the dish.

  • Next, top your layer of plantains with about half the beef mixture, then sprinkle a handful of cheese on top. This is followed by one layer of spinach.
  • Repeat with the second layer of plantain, topped with the rest of the beef mixture, a handful of cheese and a final layer of plantain slices.
  • In a bowl, whisk 2 eggs and egg white (you may wish to add a dash of salt and pepper) and pour over the top of the pastelón.

  • Allow the eggs to soak into the pastelón for a few minutes and sprinkle with the remaining cheese.

  • Bake in the oven for 20-30 minutes.


Serve with some nice sweet and crunchy salad.

If you use my recipe, tag me on Instagram or Twitter, as I would love to see your pictures.
For further assistance making this recipe, comment below or contact me via email. Enjoy!

Nutritional Info (per serving): 386 Calories | 31 g  Protein | 36 g Carbs | 15 g Fat  * This may slightly differ depending on where you buy your ingredients from.



  1. Loraine
    February 18, 2017 / 7:44 pm
    Hi Actually Im doing the keto diet and I wanted to ask you if I can eat the Pastelon. It looks amazing!!! Thank you in advance
    • February 18, 2017 / 7:47 pm
      Hey, thank you and that's great! I wish you could but 100g of plantain has about 32g of carbs. I definitely miss aswell ?
  2. November 17, 2019 / 6:16 pm
    Thank you so much for sharing this delicious meal with us it is litreally our weekly sunday meal.
    • November 25, 2019 / 9:57 am
      Thank Adebola, soo glad to hear x

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