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Pastelón de Plátano Maduro (Dominican Sweet Plantain Lasagna)

A traditional Dominican layered casserole with sweet plantains, seasoned ground meat, and melted cheese - like a Caribbean lasagna.

Pastelón de Plátano Maduro - Dominican sweet plantain lasagna

Prep Time

30 min

Cook Time

30 min

Total Time

1 hour

Servings

6 people

Difficulty

Medium

Cuisine

Caribbean

Ingredients

  • 6-8 very ripe sweet plantains (maduros)
  • 1-2 tablespoons butter (optional)
  • 1 pound ground beef or ground turkey
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2-3 garlic cloves, minced
  • 1-2 tablespoons tomato sauce or paste
  • 1 teaspoon oregano
  • 1 teaspoon adobo or Dominican seasoning
  • Salt and pepper to taste
  • 1-2 cups shredded cheese (usually mozzarella or cheddar)
  • Optional: a splash of milk for the plantains
  • Optional: olives or raisins for the meat

Instructions

  1. Peel the ripe plantains, cut them in half lengthwise, and boil them in salted water until they are very soft. Drain well, then mash with butter (and a splash of milk if desired) until smooth and creamy. Set aside.
  2. In a separate pan, sauté the onion, garlic, and bell pepper until fragrant. Add the ground beef and cook until browned, breaking it up with a spoon. Season with oregano, adobo, salt, pepper, and tomato sauce. Let it simmer a few minutes so the flavors blend. If you like, you can add olives or raisins for a more authentic touch.
  3. Grease a baking dish lightly. Spread a layer of mashed sweet plantains on the bottom, then add an even layer of the meat mixture. Sprinkle a generous layer of cheese. Add another layer of mashed plantains on top, and finish with more cheese.
  4. Bake at 350°F (175°C) for about 20-30 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
  5. Let it rest for a few minutes before slicing. Pastelón is often served with salad, rice, or enjoyed on its own.

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