Puerto Rican Lasagna

Pastelon, the Puerto Rican version of lasagna, brings exciting new flavor combinations to the traditional version, with the addition of plantains and Adobo seasonings.

  • Prep Time 40 min
  • Total Time 1 hr 20 min
  • Servings 6


lb lean (at least 80%) ground beef
green bell pepper, chopped
onion, chopped
cloves garlic, finely chopped
cup chopped fresh cilantro
teaspoon dried oregano leaves
teaspoons Adobo seasoning
tablespoons apple cider vinegar
tablespoons vegetable oil
cup raisins
can (15 oz) Muir Glen™ organic tomato sauce
cup vegetable oil
ripe plantains, cut horizontally into long slices
cups shredded Mexican cheese blend (8 oz)
eggs, beaten

  • 1 Heat oven to 350°F. Line plate with kitchen towel. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.
  • 2 In large bowl, mix beef, bell pepper, onion, garlic, cilantro, oregano, Adobo seasoning and vinegar until well combined.
  • 3 In 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Add beef mixture; cook until browned. Stir in raisins and tomato sauce. Reduce heat to low; simmer 5 minutes.
  • 4 In 10-inch skillet, heat 1/4 cup oil over medium-high heat. When hot, add several plantain slices; cook until golden brown on each side. Transfer plantains to towel-lined plate to soak up excess oil. Do this until all slices are browned. Cool slightly. Press plantains down slightly to flatten slices.
  • 5 To assemble lasagna, arrange layer of plantains in baking dish. Top with half of the beef mixture. Top with half of the cheese. Continue layering, starting with plantains and ending with cheese. Pour beaten eggs evenly over top.
  • 6 Bake about 30 minutes or until cheese is bubbly. Cool about 10 minutes before cutting and serving.

Expert Tips

Recipe can easily be doubled or tripled.

If you like a little heat, add a chopped chile to the beef mixture before cooking.