Sweet Plantain Lasagna, also known as Piñon and often confused with pastelón, is a comforting casserole dish that combines the sweetness of ripe plantains, a savory meat filling, and melted cheese. The result is a harmonious blend of sweet and savory that will transport you straight to the sunny shores of the Caribbean.
Sweet Plantain Lasagna is a crowd-pleaser and a staple in many Puerto Rican households. Delight in this recipe while enjoying your Piñon with Stewed Red Beans or delicious Frijoles Negros (black beans), all served with White Rice or Arroz Amarillo (Puerto Rican Yellow Rice).
This recipe is great for holidays and family gatherings since it can feed a crowd with ease. For a festive lineup, pair it with Instant Pot Pernil (a Puerto Rican staple in an easy, hands-free approach), Arroz con Gandules (the right hand to pernil, no party is complete without it), Asopao de Pollo (a chicken and rice stew great for the after-party 😉), and Guineos en Escabeche (pickled green banana salad).
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Why You'll Love This Recipe
- If you like amarillos, you'll love this recipe: Amarillos were always my favorite side dish growing up, so the first time I had a main dish where sweet plantains were the star, it instantly became my favorite meal. This is my childhood aha recipe.
- Easy to Make: This recipe can be made in stages or in advance. All you will have to do next is pop it in the oven and enjoy.
- Flavorful Layers: The sweet plantains, savory meat filling, and melted cheese create an excellent combination that tantalizes the taste buds.
- Comforting and Satisfying: It's a hearty, comforting dish that brings warmth and contentment when enjoyed with family and friends.
- Cultural Significance: Piñon represents a culinary tradition passed down through generations, making it a great way to celebrate and appreciate Puerto Rico's cultural heritage.
Are Pastelón and Piñon the same?
The answer is yes and no. Both dishes are made with plantain and ground beef. However, one has mashed plantains, and the other has sliced and fried plantains. My mother always made pastelón with sliced plantains (or so I remember). Some sources, like Puerto Rican Cookery by Carmen Aboy Valldejuli, call the casserole made up of layers of fried sweet plantains Piñon, and pastelón is the casserole with mashed plantains. However, I believe we have come to use the names interchangeably. As you can see in many Google searches for the word Pastelón, you will find different posts that cross either the name or the technique. Another note on "lasagna," this is a term used as a reference point. Although we use the term "Plantain Lasagna," we don't normally make many layers, but I am not saying you can't do that yourself. Both pastelón and piñón are more like a Shepherd's Pie than a lasagna. Traditionally, there is a top and a bottom, and in my mom's case, she also covered the sides.
Ingredient Notes
- Plantains: You want ripe yellow plantains with some brown spots. You do not want them so ripe that the skin is mostly black or brown, since these will burn quickly due to their high sugar content and turn to mush. But you do not want them too green, which are not as sweet. The sweetness is key to this dish. I wrote a guide on Guineos, Platanos, and Banana Leaves. If you would like to learn more about all things bananas, come check it out.
- Ground Beef: Picadillo is the traditional filling for this decadent dish, but do not let this stop you from using other fillings.
- Swiss Cheese: Swiss cheese has a nutty, slightly sweet, and mildly tangy flavor profile. It melts smoothly, making it the traditional cheese choice for this dish.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Other Vegetables: Mashed Batata (sweet potato) is the closest substitute for ripe plantains in terms of sweetness. Either sliced zucchini or mashed calabaza also works, but will give you a milder flavor. For a completely different take, I also have a recipe for Lasaña de Berenjena or Eggplant Lasagna as an alternative.
- Fillings: Ground pork, chorizo, chicken/turkey, or fowl would be great substitutes. Besides meat, you may add string beans, a mixture of carrots, corn, and peas (the traditional vegetables for Shepherd's Pie).
- If you are looking for a vegetarian/vegan alternative, visit Tasting Table for ways to substitute meat with lentils, tofu, or Impossible Meat.
- Other non-traditional fillings could be Ropa Vieja, Shrimp and Scallop Stew, and/or a combination of Instant Pot Pernil and Arroz con Gandules. This last combination would be a complete dish in one.
- Cheeses: Any cheese with elasticity and that melts well: Mozzarella, Provolone, Muenster, or Gouda would be great substitutes. There are also plenty of Vegan/Vegetarian options that would work great in this recipe.
Pro tip
Prep for Assembly
Piñon is a relatively easy recipe, but it requires timing and preparation. Prepare the meat filling or picadillo in advance, maybe the day before, so on the day of the assembly, all you have to do is fry the plantains and put the dish together.
How to make Sweet Plantain Lasagna
Preheat the oven to 350℉ degrees. Use 5 to 6 plantains for an 18-inch skillet or 3 to 4 for a smaller pan. Precook Puerto Rican Picadillo and pre-fry plantains before assembly.
Slice plantain into long strips.
Pan-fry them until golden. Set aside and allow them to drain excess oil and cool. These are the same steps as when making amarillos.
Grease the cast-iron and start building
- Grease a cast-iron skillet or baking dish. Use butter, oil, or bacon fat 🤤.
- Start lining the bottom of the pan with pre-cooked plantains. Cover the bottom and sides of the pan with plantains.
- Whip an egg, lightly season it, and pour it over the plantains. Create a thin cover with the egg batter. This assures there will be no holes at the bottom of the piñón.
- Add a layer of cheese to the bottom of the piñón; again, as it melts, it will bind the dish together.
- Fill piñón with picadillo.
Close Piñón and bake
- Top picadillo with more slices of your favorite cheese.
- Add another layer of fried plantains to close the sweet plantain lasagna. If you have any remaining plantains, cut them into small pieces to fill any open crevices.
- Drizzle or brush plantain lasagna with another lightly seasoned whipped egg. Bake in the oven for 20 minutes or until the internal temperature is 165 degrees.
Expert Tips
- Selecting your plantains: Plantains come in three stages: green (verdes), mid-ripe (pintos), and ripe (maduros).
- Gauge how much time you have to make the recipe. If you are making the recipe today, try to find ripe plantains. If you are going to make it in 2-3 days, mid-ripe, and if you are going to make it on the weekend, and it is the beginning of the week when you are shopping, buy green plantains. Check my post to learn more about Guineos, Plátanos, and Banana Leaves: Puerto Rican Staples.
- To ripen plantains, place the green plantains in a paper bag. They will ripen well on the counter in a warm kitchen area.
- How hot is hot? Whether you make all the components of a plantain lasagna on the same day or spread the process over several days, ensure your plantain lasagna reaches 165℉. 165℉ is the Food Safety measurement for reheating foods and killing harmful bacteria.
- Adding color: When making picadillo, you could use Achiote Oil as a color and flavor agent. Achiote has a smoky flavor and a bright red color, and brings an authentic Puerto Rican flavor to any dish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to a week. I like to use Pyrex containers because I can use them in the oven or microwave without a problem (make sure to remove the plastic lid and preheat the oven first 😉).
- Freezing: For freezing leftovers, place the casserole in the fridge and let it cool completely for about 4 hours or overnight. Cut into desired-sized portions. Cut aluminum foil to double the size of each portion, then line with parchment paper. Wrap each piñón piece in parchment paper, then aluminum foil, and seal with plastic wrap or place in labeled gallon freezer bags with the date frozen and the 6-month use-by date for easy reference. They will last up to 6 months in the freezer.
- To reheat: Remove from the freezer bag, unwrap any plastic wrap, and place the foil-wrapped portion directly in a preheated oven for 15 to 20 minutes, or until the internal temperature reaches 165°F. No thawing needed, the parchment and foil trap the steam and heat the piñón thoroughly from the inside. Once heated, open the foil and return to the oven for a few minutes to crisp the top.
Recipe FAQs
I am still researching the roots of the name, but the answer likely comes down to regionalism. Both pastelón and piñón are made with similar ingredients but different techniques, which most likely means those were the names and techniques used in different regions of Puerto Rico. Over time, the name of one and the technique of the other merged into what most people make today.
For traditional sweet plantain lasagna? Yes. Especially if you are slicing and frying. However, you can make a delicious, savory Mofongo (fried and mashed green plantains with pork rinds and garlic) and stuff it with any meat filling. You will find stuffed mofongos at many restaurants on the island as single servings in a pilón (wooden mortar). Making it casserole style is just as delicious and easier to share.
Yes, this dish can be made ahead of time in its entirety or in stages. You can make the filling ahead of time and chill it until you decide to fry the plantains and assemble the dish. At this point, you can bake immediately or refrigerate or freeze until ready to serve. Check out my Expert Tips for chill and freeze instructions.
I personally like it on its own, maybe with a little mojito sauce for dipping. But sides like arroz blanco, yellow rice, arroz con habichuelas, or gandules are traditional sides that pair well with this dish. If you are going for plain rice, serve some stewed red beans or frijoles negros for a saucy accompaniment. And don't forget the little side salad of lettuce and tomato with olive oil and an avocado wedge 🥑🤤.
To be honest, I haven't tried freezing it unbaked, and when I do bake it, it's gone faster than I can freeze the leftovers. However, amarillos come frozen at supermarkets, and this would be no different. For steps on freezing, see my Expert Tips section for detailed instructions.
More Traditional Puerto Rican Classic Recipes
- Puerto Rican Polvorones (Shortbread Cookies)
- Pastelón de Plátano Maduro (Puerto Rican Plantain Casserole)
- Amarillos (Puerto Rican Fried Ripe Sweet Plantains)
- 16 Puerto Rican Recipes for a Mother's Day Celebration
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📖 Recipe
Sweet Plantain Lasagna (Piñón)
Equipment
- 1 cast iron skillet
Ingredients
For Picadillo
- 1 pound ground beef
- ½ Pound fresh chorizo remove casing
- 1 onion diced
- 1 tablespoon Garlic paste
- 1 tablespoon sofrito
- 1 tablespoon tomato paste or sauce
- 12 manzanilla olives sliced or chopped
For Piñón
- 2 cups frying oil enough to cover plantains
- 1 tablespoon butter at room temp for greasing pan
- 6 plantains Peeled, cut in half and slice lengthwise into 4 slices.
- 2 eggs beaten separately
- 2 tablespoon water to be added to the eggs (1/1)
- ½ pound Swiss cheese
Instructions
- Preheat the oven to 350℉ degrees. Use 5 to 6 plantains for an 18-inch skillet or 3 to 4 for a smaller pan. Precook Puerto Rican Picadillo and pre-fry plantains before assembly.
For PIcadillo (make the night before or the same day and set aside while frying plantains)
- Heat a saute pan, and start browning meats.1 pound ground beef, ½ Pound fresh chorizo
- Add onion and cook until onions are translucent.1 onion
- Add garlic paste, sofrito, and tomato paste. Let all ingredients incorporate well.1 Tbsp Garlic paste, 1 tbsp sofrito, 1 tbsp tomato paste
- Season to taste. Cook for another 3 minutes and add olives. Set aside.12 manzanilla olives
Assembling the piñón
- Peel and cut the plantains into slices. If slicing the entire length of the plantain is difficult, you can cut it in half and then into long strips.6 plantains
- Heat the oil and fry the plantains over medium-high heat until golden. If the oil is too hot the plantains will burn2 cups frying oil
- Grease the cast-iron or baking pan with butter.1 Tbsp butter
- Cover the bottom of the pan with the plantain slices. Use the larger pieces to cover the biggest areas. Take smaller pieces to break and fill any holes. We want to cover the bottom as much as possible. Once the bottom is covered, line the sides of the casserole. This is not a necessary step, but I like doing it. Again, cover as much as possible.
- Make an egg wash of one egg and 1 tablespoon of water. Season the egg lightly. Brush the bottom and sides with the egg wash. Pour the remaining egg wash on the bottom.1 Eggs
- Place a layer of cheese over the plantains.¼ pound Swiss cheese
- Fill with meat filling.
- Add another layer of cheese. Be as generous as you need. Too little cheese will not help bind the layers together.¼ pound Swiss cheese
- Use remainder plantains to cover the pie. Fill any gaps on the top with smaller pieces.
- Brush the top layer of plantains with egg wash. Pour any remaining egg wash over the top of the piñón. Cook for 15 to 20 minutes, or until the internal temperature reaches 165℉ (the safest temperature for reheating any food). Since elements of this dish are cooked at different times, the safest way to bring it back to temp is to cook it to 165℉.1 Eggs
Notes
Expert Tips
- Prep for Assembly: Piñon is a relatively easy recipe, but it requires timing and preparation. Prepare the meat filling or picadillo in advance, maybe the day before, so on the day of the assembly, all you have to do is fry the plantains and put the dish together.
-
Selecting your plantains: Plantains come in three stages: green (verdes), mid-ripe (pintos), and ripe (maduros).
-
Gauge how much time you have to make the recipe. If you are making the recipe today, try to find ripe plantains. If you are going to make it in 2-3 days, mid-ripe, and if you are going to make it on the weekend, and it is the beginning of the week when you are shopping, buy green plantains. Check my post to learn more about Guineos, Plátanos, and Banana Leaves: Puerto Rican Staples.
-
To ripen plantains, place the green plantains in a paper bag. They will ripen well on the counter in a warm kitchen area.
-
- How hot is hot? Whether you make all the components of a plantain lasagna on the same day or spread the process over several days, ensure your plantain lasagna reaches 165℉. 165℉ is the Food Safety measurement for reheating foods and killing harmful bacteria.
- Adding color: When making picadillo, you could use Achiote Oil as a color and flavor agent. Achiote has a smoky flavor and a bright red color, and brings an authentic Puerto Rican flavor to any dish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to a week. I like to use Pyrex containers because I can use them in the oven or microwave without a problem (make sure to remove the plastic lid and preheat the oven first 😉).
- Freezing: For freezing leftovers, place the casserole in the fridge and let it cool completely for about 4 hours or overnight. Cut into desired-sized portions. Cut aluminum foil to double the size of each portion, then line with parchment paper. Wrap each piñón piece in parchment paper, then aluminum foil, and seal with plastic wrap or place in labeled gallon freezer bags with the date frozen and the 6-month use-by date for easy reference. They will last up to 6 months in the freezer.
- To reheat: Remove from the freezer bag, unwrap any plastic wrap, and place the foil-wrapped portion directly in a preheated oven for 15 to 20 minutes, or until the internal temperature reaches 165°F. No thawing needed, the parchment and foil trap the steam and heat the piñón thoroughly from the inside. Once heated, open the foil and return to the oven for a few minutes to crisp the top.
