Name: Pastelon aka Dominican Lasagna
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 9 Yellow plantains; 1 Lb of cooked ground beef “Picadillo”; 1 tsp of salt; 1 tbsp of butter; 2 cups of shredded Mozzarella cheese; Some fresh cilantro

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This Pastelon aka Dominican Lasagna is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!

Did You Know?

Pastelón is the Dominican Republic's beloved answer to Italian lasagna, swapping pasta sheets for layers of sweet ripe plantains — the contrast between caramelized plantains, seasoned ground beef, and melted cheese makes this Dominican lasagna a unique Caribbean comfort food.

Pro Tips

Reserve a cup of starchy pasta water before draining. It creates a silky sauce that clings to every strand. Cook the pasta one minute less than the package directions and finish it directly in the sauce.

Frequently Asked Questions

1. What is pastelon?

Pastelon is the Dominican Republic's version of lasagna — layers of sweet ripe plantains, seasoned ground beef, and cheese baked until bubbly. The sweet-savory combination is uniquely Caribbean.

2. What type of plantains do I use?

Very ripe (yellow-black) plantains with heavily spotted skin. They should be sweet and soft enough to slice and fry. Green plantains are for tostones — they are too starchy for pastelon.

3. How do I prepare the plantains?

Peel and slice ripe plantains lengthwise into ¼-inch planks, then fry in oil until golden and slightly caramelized on both sides. Drain on paper towels before layering.

4. What is the traditional meat filling?

Ground beef cooked with sofrito, sazon seasoning, tomato sauce, olives, and capers. The filling should be well-seasoned and slightly saucy but not wet.

5. How do I layer pastelon?

Like lasagna: fried plantain slices on the bottom, meat filling, cheese, then repeat. Top with a final layer of plantains and more cheese. Usually 2-3 layers total.

6. What cheese is traditional?

Mozzarella or a blend of mozzarella and cheddar for melting between layers. Some Dominican families use queso de freir (Dominican frying cheese) for a more authentic result.

7. What temperature and time for pastelon?

350 degrees for 30-35 minutes until bubbly and the cheese is melted and golden on top. Let it rest 10-15 minutes for cleaner slices — just like lasagna.

8. Can I use ground turkey instead of beef?

Yes — season ground turkey generously with sofrito and sazon since it has a milder flavor than beef. The sweet plantains and seasonings still create a delicious pastelon.

9. What egg mixture goes on top?

Some traditional recipes pour beaten eggs over the top layer before baking, which sets like a custard and binds everything together. It is optional but adds richness and structure.

10. Can I make pastelon ahead of time?

Yes — assemble completely, cover, and refrigerate overnight. The flavors meld beautifully. Bake fresh the next day adding 10 extra minutes since it starts cold.

Watch How to Make This