Plantain lasagna is better known as Pastelon. This dish originates from Puerto Rico and is a casserole dish similar to Italian lasagna. The meal is layered with sweet plantains, ground beef, tomato-based sauce, and cheese. I’m not a fan of ground beef so I swapped the beef for beans. Check out my revamped recipe below.
- Olive Oil 1 Tbsp
- I Cans Of Black Beans or Refried Black Beans
- 2 Ripe Plantains
- 1/2 Onion Chopped
- 1/2 Garlic Chopped
- 1/2 Cup Cilantro Chopped
- 1 Bag Of Mexican Shredded Cheese
- 1 Bunch of Fresh Kale
Drain Cans Of Beans and set aside.
Chop seasonings- garlic, onions, cilantro, celery, and sweet peppers. Sautee seasonings in Olive Oil until soft. Add drained beans to seasonings and sprinkle salt, pepper, garlic powder to the mixture. Allow beans to soften for a few then mash beans until all beans are no longer whole.
Preheat oven to 350
Slice plantains to 1/2inch cuts and fry til golden brown on both sides. Remove from oil to lined paper towel plate to drain excess oil.
Remove bean mixture from the fire.
Take a square pan and rub with olive oil
Rinse and chop fresh kale then set aside.
Here is where you’ll begin to layer the pan with your plantains, beans, kale, then cheese. you repeat this process until the pan is full. Once on the final layer sprinkle with cheese for topping. Place in oven to bake for 15 to 30 minutes.
Remove from oven let cool flip onto plate slice and enjoy. I usually eat this with a yummy avocado salad and a side of fried yuca.
This time around I only used plantains, beans, and cheese…
Well I’m off to enjoy the rest of this dish because yeah it will hold you for a few days. Let me know if you give it a try xoxo
Interesting recipe. I know there’s still cheese in it, but cool that you can make a vegan swap!
Narcisa Maura says
Yes, it’s so easy to mix up!