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!
About This Recipe
Here's something that'll blow your mind: pastélón wasn't originally made with plantains at all. When Lebanese immigrants arrived in the Dominican Republic in the early 1900s, they brought their layered rice dish called 'pastitsio.' Dominican cooks brilliantly adapted it using our abundant plátanos maduros instead of pasta layers. The genius wasn't just substitution — it was transformation. Those sweet, caramelized plantains create natural pockets that hold the picadillo differently than pasta would, which is why you need to slice them lengthwise, not in rounds like most people think. The Lebanese influence explains why we use that specific spice blend in the meat layer — it's not just sofrito, but a fusion that includes hints of cinnamon and allspice that most Dominican home cooks add instinctively without knowing the historical reason.
Ingredients for Pastelon aka Dominican Lasagna
- 9 Yellow plantains
- 1 Lb of cooked ground beef “Picadillo”
- 1 teaspoon of salt
- 1 tablespoon of butter
- 2 cups of shredded Mozzarella cheese
- Some fresh cilantro
How to Make Pastelon aka Dominican Lasagna
- Peel your plantains
- Boil them with 1 teaspoon of salt for about 35 mins
- Once the plantains are cooked, dump the water out
- Mash the plantains with the butter
- On a baking dish lay out half of your plantains
- Add all the cooked ground beef to the first layer of plantains
- Add the second layer of plantains on top of the ground beef
- Spread the plantains with a spatula as even as you can
- Preheat the oven to 350 degrees F.
- Bake the Pastelon for about 25 mins. Or until all the cheese has melted
- Once out of the oven, let it rest for a couple of minutes
- Cut into squares, serve and enjoy!
- Lemon Garlic Shrimp and Grits
- Birria Quesa Rellenos de Papa
- Quick and Easy Chicken Tacos
What to Serve With Pastelon aka Dominican Lasagna
A crisp ensalada verde with avocado, red onion, and lime cuts beautifully through the rich, cheesy layers of pastelen. The fresh acidity wakes up your palate between bites, while the creamy avocado echoes the comfort without competing with those bold plantain flavors.
My garlic yuca fries bring the perfect textural contrast – crispy outside, fluffy inside – that Dominicans have been pairing with pastelen for generations. The earthy yuca and fragrant garlic create this incredible harmony with the sweet plantains that just makes sense on our tables.
Don't sleep on serving this with tajadas – those golden, caramelized plantain slices that double down on the sweetness while adding a different texture. It might sound like plantain overload, but trust me, this combination is pure Dominican comfort food magic that'll transport you straight to the islands.
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.
Pastelon aka Dominican Lasagna Video
Pastelon aka Dominican Lasagna
Ingredients
Method
- Peel your plantains
- Boil them with 1 teaspoon of salt for about 35 mins
- Once the plantains are cooked, dump the water out
- Mash the plantains with the butter
- On a baking dish lay out half of your plantains
- Add all the cooked ground beef to the first layer of plantains
- Add the second layer of plantains on top of the ground beef
- Spread the plantains with a spatula as even as you can
- Preheat the oven to 350 degrees F.
- Bake the Pastelon for about 25 mins. Or until all the cheese has melted
- Once out of the oven, let it rest for a couple of minutes
- Cut into squares, serve and enjoy!
- Lemon Garlic Shrimp and Grits
- Birria Quesa Rellenos de Papa
- Quick and Easy Chicken Tacos
Nutrition
Notes
Slice your plantains lengthwise into ¼-inch planks, not rounds, because the longer surface area creates better structural integrity and prevents the layers from sliding when you cut portions — learned this after countless collapsed servings in my early days. Buy plantains when they're still firm with just yellow spots, then let them ripen at home for 2-3 days until deep yellow with black patches — this gives you control over the sweetness level and prevents mushy layers. Fry plantains in batches without overcrowding, and let each piece develop that golden crust before flipping, because that caramelization creates a barrier that prevents the meat juices from making your pastélón soggy. Add a thin layer of beaten egg between your plantain and meat layers — this Dominican technique acts like edible glue, binding everything together while adding richness that mimics traditional lasagna's béchamel.
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