Plantain lasagna(pastelon) is a Puerto Rican delicacy that I just discovered awhile ago. After watching the freaking Rican restaurant on YouTube, I decided to give it a try. My love for plantains urges me to try new ways of enjoying them. I am so happy I discovered this recipe, I hope you love it as much as I do.
Plantain lasagna is the perfect melange of sweetness and deliciousness. The dish is bursting with flavors and the cheesy nature will make you still lick your fingers hours after. It is seriously tasty and delicious.
By the way, I am a plantainholic if there is a thing like that. Plantains are a staple in Cameroon and in most tropical cuisine. We consume plantains in every form possible, you can either make Poulet DG, simply bake as a side dish, boil, fry to eat with some roasted fish, the list is endless.
You can either enjoy the green plantains or the yellow aka ripe plantains. This recipe calls for very ripe plantains, the type that is beginning to have some black spots on the skin. The fist time I made plantain lasagna. I used fairly ripe plantains, then I went for the very ripe plantains. We unanimously agree the very ripe plantains are better for pastelon.
Basically, plantain lasagna is fried ripe plantains sandwiched with some spicy minced meat and cheese.
So let’s make some: