Puerto Rican Pastelon | Sweet Plantain Lasagna

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still providing flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and widely available.

Prepare the sofrito by blending cilantro, red peppers, green peppers, onions, and garlic until it becomes a paste without adding any liquid.

Cook the sofrito in a pan with a little olive oil.

Add one packet of sasson to the sofrito for color.

Season the sofrito with oregano and cumin.

Cut the ends off the sweet plantains and score the curved side before peeling the skin.

Slice the sweet plantains in half for easier frying.

Fry the plantain halves until golden and soft, about 3-4 minutes per side.

Assemble the pastelon by creating a layer of sweet plantains at the bottom of the baking dish.

Layer the cooked sofrito mixture over the plantains.

Top with another layer of sweet plantains before baking.

Bake the pastelon until set and golden on top.

Cooking Techniques

Equipment Needed

Spice Level: