Recipes

Pastelon (Caribbean Lasagna) (Crave 2026)

Yield: 24 - 1 piece

INGREDIENTS

PREPARATION

Prep Time: 60 minutes

Preparation: 

Preparing the Plantains:

1. Preheat oven to 350°F. 
2. Arrange thawed plantains in a single layer on a lined sheet pan. 
3. Remove from oven, cover with parchment or liner paper. Place second sheet pan on top and press to flatten to ½ - inch thickness. 
4. Hold warm until ready to assemble. 

Preparing the Picadillo Filling:

1. Heat oil in a large sauté pan over medium heat. 
2. Add garlic, onions, and bell peppers; sauté until onions are translucent. (About 2 minutes) 
3. Stir in Turkey Taco Filling, Birria Sauce, and Tomato Sauce. Cook for 5 minutes, stirring occasionally. 
4. Add raisins and green olives; continue cooking for about 10 minutes, or until the liquid has evaporated. 
5. Hold warm for assembly. 

Assembling the Pastelón:

1. Preheat oven to 350°F. 
2. Coat a 12 x 20 x 2-inch pan with pan release spray. 
3. Layer the bottom with pressed plantains (about 25 pieces).
4. Spread 7 cups of picadillo evenly on top of the plantains. 
5. Drizzle 2 cups of Golden Hatch Queso over the filling. 
6.  Sprinkle 4 cups of shredded mozzarella cheese on top. 
7. Repeat layers once more (plantains, picadillo, golden hatch queso, and mozzarella cheese). 
8. Finish final layer of plantains on top. 

Cooking Instructions:

1. Cover with aluminum foil and bake for 25 minutes. 
2. Remove foil and top with the remaining 4 cups of mozzarella cheese. 
3. Bake uncovered for an additional 10 minutes, or until the cheese is melted and golden brown. 
4. Cut into 24 portions (4 x 6). 
5. Serve using a spatula. 

*Information is compiled from multiple sources and may vary depending on the actual ingredients and prep methods used.