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Lamb Pastelón (Puerto Rican-Style Plantain Casserole)

Sweet ripe plantains, savory seasoned lamb, and melted cheese come together in this Puerto Rican-style pastelón a warm, comforting casserole that’s perfect for weeknights or gatherings. Every bite is rich, balanced, and full of flavor.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Puerto Rican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 ripe plantains peeled and sliced lengthwise
  • 1.5 lb ground lamb
  • 1/2 cup sofrito
  • 1 cup tomato sauce
  • 1 tbsp adobo seasoning
  • 3 eggs whisked
  • 1.5 cups shredded cheese mozzarella or cheddar
  • 2 tbsp oil for frying plantains

Equipment

  • Skillet
  • Baking Dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Peel and slice plantains lengthwise. Heat oil in a skillet and lightly brown plantain slices on both sides. Drain on paper towels.
  3. In a skillet, cook ground lamb over medium heat until browned. Add sofrito, tomato sauce, and adobo seasoning. Simmer until slightly thickened. Let cool slightly.
  4. Whisk eggs in a bowl until smooth.
  5. Layer plantains at the bottom of the baking dish. Add lamb mixture, pour some eggs, and sprinkle with cheese. Repeat layers until the dish is full.
  6. Press layers gently, cover loosely with foil, and bake for 20 minutes.
  7. Uncover and bake an additional 10 minutes until golden on top.
  8. Let rest for 10–12 minutes before slicing. Serve warm.

Notes

You can prep the lamb mixture or fry plantains a day ahead to save time. Pre-fried frozen plantains also work well. This casserole freezes beautifully in portions.