Pastelon (Puerto Rican Lasagna)

Here’s one example of a bunch of ingredients that you’re going to read and say, “oh no, that will never work!”  But trust me, they do.  They work together beautifully!

Lee discovered this one from this blog by way of Pintrest. 

The sweet plantains form your layers, dividing the meat and filling like noodles in traditional lasagna.  Instead of marinara, fluffy eggs hold everything together.  The raisins pop like candy in the mouth and the beef grounds it all together.  Don’t be afraid when the house starts smelling smoky spicy from the adobo mix, it gives the meat some body without adding any spice. 

This is a recipe you need to try right away, it’s amazing and VERY filling.  Serve it for dinner or breakfast, you can’t go wrong!  

Here's what you need:

Preheat oven to 350 degrees.


Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon.

Mix until well combined.

In a large skillet heat 2 tablespoons of olive oil on medium high heat. Add meat mixture and cook until the meat is browned and juices have come up to a simmer.  Add the olives, raisins, bay leaves and tomato sauce and turn heat down low and simmer for about 10 minutes.  Set aside.

In another large skillet add vegetable oil, just enough to cover the bottom and turn heat to medium high. Peel and slice plantains into thin strips.

Once oil is hot, fry plantains about 3-4 minutes on both sides or until golden brown and soft.  After browned, drain and set aside.

Butter a square baking dish.

Line the bottom of the baking dish with the plantains.

Pour half of the meat mixture over top of plantains and a handful of cheese.  Repeat this process, ending with a layer of plantains. (I had 3 layers of Plantains and 2 layers of meat.)

Mix your eggs and milk until combined

Pour egg mixture over Pastelon and let rest for a min or two for the egg to settle.

Add more cheese to the top.

Bake for 20 minutes.

Ingredients:

• 1 lbs ground beef
• 1 onion, minced
• 3 cloves garlic, minced
• 1 green pepper, minced
• 1/2 chopped cilantro
• 2 tsp adobo seasoning
• 2 tsp oregano
• 2 Tbs vinegar
• 1 envelope sazón ( you could use 2 Tablespoons of Taco seasoning if you can't find Sazon, We found ours at an ethnic grocery story in the Latin aisle.)
• 2 bay leaves
• 8 green stuffed olives, halved
• 1/2 cup raisins
• 1/4 cup tomato sauce
• 4 plantains, peeled and sliced into strips
• 3 eggs
• 2 Tbs milk
• 2 cups white shredded cheese (We used Colby Jack and Mexican Blend.)
• vegetable oil
• salt

Preparation

1. Preheat oven to 350 degrees.
2. Butter square pan with 1 tbs of butter.
3. Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
4. In a large skillet heat 2 tablespoons of olive oil on medium high heat. Add meat mixture and cook until the meat is browned and juices have come up to a simmer.  
5. Add the olives, raisins, bay leaves and tomato sauce and turn heat down low and simmer for about 10 minutes.  
6. Set aside.
7. In another large skillet add vegetable oil, just enough to cover the bottom and turn heat to medium high. 
8. Peel and slice plantains into thin strips.
9. Once oil is hot, fry plantains about 3-4 minutes on both sides or until golden brown and soft.  After browned, drain and set aside.
10. Line the bottom of the baking dish with the plantains.
11. Pour half of the meat mixture over top of plantains and a handful of cheese.  Repeat this process, ending with a layer of plantains. (I had 3 layers of Plantains and 2 layers of meat.)
12. Mix your eggs and milk until combined
13. Pour egg mixture over Pastelon and let rest for a min or two for the egg to settle.
14. Add more cheese to the top.
15. Bake for 20 minutes.

Makes 6 servings.

Calories 577  Calories from Fat 228
Total Fat 25.3g
Saturated Fat 11.2g
Trans Fat 0.0g
Cholesterol 194mg
Sodium 1564mg
Total Carbohydrates 53.8g
Dietary Fiber 4.4g
Sugars 27.3g
Protein 36.6g
Vitamin A 45% • Vitamin C 70%
Calcium 33% • Iron 25%