Plantain Lasagna
(nightshade free)
Prep Time: 30 min. Cook Time: 25-30 min. Rest Time: 10 min.
Total Time: 1 hr. 10 min.
Makes: 4-6 pieces
Macronutrients: 52g protein · 49g carb · 54g fat
For a visual, see my instagram video here!
About the dish:
Pastelón is a classic Dominican and Puerto Rican dish (also popular in other Caribbean countries). It is a layered meat and sweet plantain pie with cheese, resembling a lasagna.
My recipe below is NOT a classic Pastelón by any means (as I do not use the traditional spices or tomato sauce). Some really traditional versions even use raisins and green beans and DO NOT use cheese! However, if there is one thing I learned from researching this dish, it is very open for interpretation and everyone’s Pastelón is different!
I decided to create my own version using a more animal based approach, eliminating the tomato sauce, spices, and seed oils that can be irritating and inflammatory to most people.
DO NOT SKIP THE EGG STEP
The eggs that get poured over the dish before baking act as a binding agent. This will hold the lasagna together and allow for easier serving, as well as added protein and overall flavor to the dish.
About Plantains:
Plantains are a member of the banana family. They are a staple in Central & South American, Caribbean, African, and Southeast Asian cuisines. They are technically a fruit but they are treated as a vegetable in terms of needing to cook them because they are very starchy!
If you want the dish to have a sweet flavor, use the plantains when they are dark black and very ripe. This is how they must be used in desserts.
If you want the dish to have more of a starchy/potato type feel and be more savory, use them when they are green, but really make sure you fry them enough to get soft on the inside and crispy on the outside.
About the Broth:
The hardest thing about documenting my recipes for others to try has been my constant use of leftover beef drippings.
I very rarely use store bought bone broth.
When I am slow cooking short ribs, chuck roasts, stew meat, etc. I ALWAYS keep the leftover drippings from the dish. This will drastically change the flavor of my dish depending on what the previous drippings were from. Therefore, when I use leftover drippings from another recipe, it is likely VERY RICH and FATTY.
I HIGHLY recommend saving all of your leftover meat drippings, especially slow cooked meals when you are yielding a lot of beneficial fatty juices. These slow cooked fatty deposits and even sometimes bone marrow (if slow cooking bone in meat), are so beneficial for you. It’s also a great alternative and money saver to store bought broth.
I store the drippings in a large wide mouth mason jar and either keep it in the fridge to use that week or store it in the freezer to use at a later time. As long as the fat layer on top remains in tact, in can stay fresh for a long while in the fridge (even a few weeks, just do a smell test before using if its been that long). It will stay good in the freezer for well up to a year or longer!
If you want to make your own bone broth from soup bones/leftover bones please see my recipe here!
Follow any of the links to view a list of all of the foods or kitchen items that I recommend. It will provide an Amazon link to purchase if you wish.
As an Amazon associate I earn from qualifying purchases.Equipment:
2 cast iron pans (or any sauté pans)
small bowl
spatula
large spoon
garlic press (only if using fresh garlic)
Ingredients:
2-3 green plantains
2lb ground beef
8oz raw cheese
3/4 stick of butter (6 Tbsp.) or (tallow, ghee)
2-3 tsp. salt
1/2 C broth/gravy/drippings (optional)
Want to make your own bone broth? Recipe here!
1 small onion (optional)
2 garlic cloves (optional)
3 eggs
Steps:
Pre-heat oven to 375°F
Slice your plantains into long flat strips (see pictures and instagram video)
Dice your onion into small pieces
Warm both of your skillets, one will be on medium heat and the other should be medium/high heat
In your medium heated skillet, add your ground beef and let it brown, stirring occasionally
In your medium/high skillet, add 1/2 stick of butter and “fry” your plantain strips until they are golden brown, flipping so you cook both sides
Remove your plantains and set them on a plate off to the side
Add 1/4 stick of butter to the skillet you just removed the plantains from and add your diced onion & minced garlic, cooking until golden brown and translucent
Turn your ground beef off when it is browned and add your onion and garlic.
You can use 1 pan from the very beginning if you want, you will just need to remove your ingredients in between and it will take longer.
If your meat was very lean, you can add some broth/drippings to your meat mixture. I wouldn’t add too much because you don’t want the dish to be too liquid-y (see my comment about beef drippings below if you are curious as to what I use)
Grate your raw cheese and place it in a small bowl
You are now ready to start laying your lasagna! Get your 9x9 glass pan.
Start with a layer of plantains, then some raw cheese, then your beef mixture(about 1/3 of the total meat), and repeat (see instagram video)
Finish with a thin layer of cheese for the very top
Crack and whisk 3 eggs in a small bowl
Pour the eggs evenly over the top of your lasagna
Place the dish in the middle rack of your pre-heated oven and bake at 375°F for 25-30 minutes.
Remove the dish and let is sit for 15 minutes. This will allow it to cool down and hold together when serving.
Enjoy! My husband and I got 4 hefty pieces out of this but you can certainly feed 6.
For a visual, see my instagram video here!
Changes/Substitutions
You can omit the garlic and onion.
You could add zucchini, mushrooms, or really any other vegetable that you think would pair well with this dish.
You can use a pasteurized cheese instead of raw cheese.
You can use tallow or ghee is you prefer those over butter.
You can mix different ground meats. For example, I like to add ground beef heart to my dishes. You could also add ground venison, bison, elk, etc.
This dish is SO open to interpretation, have fun with it and make it your own!
Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.
Meal prep is her specialty.
She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.
Learn more in “About me”
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