Pastelón de Platano Maduro (Puerto Rican Lasagna)

Pastelón de Platano Maduro (Puerto Rican Lasagna)

This is Puerto Rican lasagna using ripe plantains instead of the pasta. This is quite tasty!!



4-9 servings
  1. 3 Cups +/- Picadillo (I have a recipe for this)
  2. 4-5 Very Ripe Plantains
  3. 1/2 inch Oil in large skillet
  4. 2 Cups Mozzarella or cheese of your choice
  5. 3 Eggs Beaten
  6. 2 Tbsp Milk


30 minutes
  1. Add Photo

    Preheat oil on med-high in skillet

  2. Change

    Select Plantains such as these

  3. Change

    Peel plantains and cut into thin slices lengthwise. Each Plantain should make 5-6 slices.

  4. Change

    Slicing the Plantains can be tricky. Here is a good method to use.

  5. Change

    Put Plantains in skillet a few at a time and cook on both sides until golden brown.

  6. Change

    When brown remove to plate with paper towels.

  7. Add Photo

    When Plantains are fried, butter 13x13 casserole dish.

  8. Change

    Lay out Plantains on bottom leaving as little space as possible in-between.

  9. Change

    Put a layer as thick as you like of Picadillo on Plantains.

  10. Change

    Combine Milk with Beaten Eggs and add a thin layer on top of meat mixture.

  11. Change

    Put a layer of Cheese on top of Meat.

  12. Add Photo

    Alternate layers as many as you wish. Commonly there are 3 layers of Plantains and 2 layers of Meat

  13. Change

    Finish top layer with Plantains, Egg and Cheese

  14. Add Photo

    Bake in 350° oven for 30 minutes or until heated through. May want to broil momentarily to brown cheese.

  15. Change

    Allow to rest for a few minutes to make slicing easier.

  16. Add Photo


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