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Puerto Rican Pastelon Lasagna


  • Prep 30 min
  • Total 1 hr 15 min
  • Ingredients 12
  • Servings 6


12 Ingredients

ripe maduro
cup vegetable oil + 2 teaspoons
lbs ground meat
teaspoon dry oregano
teaspoon cumin powder (or to taste)
Salt and pepper
tablespoons sofrito
tablespoons tomato paste
seasoning package
cup green olives stuffed with pepper
cup quesillo or grated mozzarella cheese (optional)
slightly beaten eggs



  • Peel the bananas and slice them length-wise.
  • 2 Heat up 1/3 cup oil in a pan and fry the bananas until they’re golden brown. Drain them on a paper towel and set aside.
  • 3 In another pan, heat a tablespoon of oil and fry the meat until it changes color. Season with the oregano, cumin, salt and pepper to taste.
  • 4 In another pan, use the extra tablespoon oil to fry the sofrito with the tomato paste, the seasoning, and olives. Add the cooked meat and finish cooking. Fix the seasoning if you think it’s necessary. Set aside.
  • 5 Preheat the oven to 350°F.
  • 6 Cover a rectangular mold with butter. Beat the eggs with salt and pepper and pour half at the bottom of the mold. Then, place a layer of fried ripe maduro.
  • 7 Sprinkle the grated cheese on top.
  • 8 Then, add all of the meat.
  • 9 Cover with another layer of fried ripe maduro.
  • 10 Finish with the rest of the beaten egg.
  • 11 Bake for 25 minutes. Take it out of the oven and set aside for 15 minutes before cutting.



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