If you’ve ever tasted pastelón—the Puerto Rican “lasagna” made with layers of sweet plantains, seasoned meat, and gooey cheese—you know it’s the comfort dish that feeds both the stomach and the soul. Now you can enjoy this sweet and savory casserole with a lighter touch. My healthier pastelón swaps ground beef for lean turkey and fried sweet plantains for a boiled mashed version. The result is a comforting casserole that’s just as comforting, but also a little friendlier for weeknight dinners and your wellness goals.
*I published this recipe in September 2020. I’m updating it to provide clearer instructions on purchasing and preparing plantains, along with new images.*
What Is Pastelón?
Puerto Rican pastelón is often called a “Puerto Rican lasagna,” but I don’t like the Eurocentricity of that description. Instead, I describe it as a filling casserole made with ripe sweet plantains that are, traditionally, fried until golden and layered with a savory picadillo (a ground meat filling seasoned with sofrito, tomato sauce, olives, capers, and spices). It’s then topped with cheese and baked until bubbly. Pastelón is a recipe that deliciously showcases Puerto Rican culture.
Puerto Rican and African dishes are full of flavor and variety. The plethora of fruits and vegetables available in their subtropical regions makes for a wildly delicious time in the kitchen. Pastelón bridges the cultural gap- if there ever was one- between my two cultures in a delicious way.
What Makes This Pastelón “Healthier”?
Our traditional pastelón recipe is full of calories, which is probably why it tastes so damn good. My cardiologist says I need to chill on red meat and full-fat dairy consumption. She’s clearly a hater, but I have started preparing pastelón healthier without compromising its bold flavors and comfort food status. I mean, I actually care about my heart.
Replacing ground beef with lean ground turkey, which is lower in sodium, saturated fat, and calories, while keeping the same flavor profiles, doesn’t even feel like a sacrifice. Boiling and mashing the sweet plantains instead of frying them also decreases the calorie count.
The way you season meat can undo all the work you’ve put into making it healthier. Instead of going with a store-bought spice blends, I use my own homemade versions. I purposely make them with less salt, so the sodium content isn’t stupid-high. Additionally, I substitute regular tomato sauce for no-sodium-added sauce. Finally, as it pertains to the pastelón itself- the cheese I use in this version is a no-fat mozzarella. I forgo the typical accompaniments– rice and beans– served with this dish for another healthier option: salad.
All that said, I’m a firm believer that food guilt is bad. For those times when you want a traditional pastelón, I want you to do your thing. Fry those plantains. Brown that ground beef picadillo. SMOTHER IT ALL IN CHEESE. Just do it in moderation.
What’s The Difference Between Pastelón And Piñon?
Before you limber up your fingers to try and call me out, I know that the name of this recipe is going to cause a debate.
Traditionally, the casserole made with fried plantain slices is called piñon. Pastelón is a recipe made with mashed plantains. Let my Rio Piedras, Puerto Rican-bred hubby tell it, and green beans and fried plantains equal pastelón. I just say, “Okay, dear,” and keep it moving. Life is too short to argue over a moniker.
If you want to leave a comment about the name and how wrong I am, feel free. Ima just tell you to argue with the ancestors. Call it what you want, make it, then enjoy the recipe.
What Ingredients Do I Need For This Recipe?
To make this healthier pastelón, you need ripe plantains, ground turkey picadillo, no-fat mozzarella cheese, eggs, and baking soda. I’ll provide a brief overview of how to make the turkey picadillo, but I recommend checking out the detailed post linked above for more information.
You’re going to use a potato masher (or a ricer) to mash the plantains. Grab a 9×13 baking dish, as well.
How Far Ahead Can I Make The Turkey Picadillo?
Picadillo is a popular meat dish in many Spanish-speaking countries. It’s easy to prepare, pairs well with just about anything, freezes exceptionally well, and is economical if you have a strict budget. It is the epitome of the Spanish favorite phrase: “Bueno, Bonito, y Barato” – the “good, pretty, and cheap” – picadillo definitely checks each box.
If you want to switch up the proteins in your picadillo, feel free to do so. Ground chicken, pork, beef, and even meat substitutes are great alternatives picadillo.
The great thing about picadillo is that you can make it months ahead of when you plan to use it and freeze it. You can also make it 2 days ahead and store it in an airtight container in the fridge. There’s no need to warm it up before assembling the picadillo, either.
How Do I Make Picadillo?
Add the ground turkey to a cold, unheated caldero or dutch oven. Turn the stove up to medium heat and allow the heat to slowly coax the fat from the meat. This is how you keep this recipe a low-fat one. Spread the turkey meat out into the caldero with a flat spoon, then season it with the adobo, sazón, dried oregano leaves, and black pepper. I season ground meat before browning because it seals the seasoning into the meat. Cook the ground turkey for 8 minutes, stirring frequently and using the spoon to break it up into crumbles.
Once the meat is browned, drain all but a tablespoon of the fat from the pot. If you’re using 99/1 ground turkey, you may not have any grease at all since that’s the leanest ground turkey you can buy.
Stir the green bell pepper, onion, sofrito, and garlic into the pot with the seasoned meat. Sauté these together for 5 minutes, or until the veggies begin to look glossy and start to take on some color.
Next, add the tomato sauce, olives, capers, and the bay leaf to the pot. Bring the mixture to a simmer, then give it another stir before turning the temperature down to low. Cover the pot and simmer the picadillo for 5-10 minutes. Stir it once or twice during this period.
Once the picadillo is thick and only a smidge runny, give a taste and add more adobo or sazón if needed. If it’s a little saltier than you’d like, remember that the plantains will balance it out. Remove the caldero from the heat and allow the picadillo to cool while you prep the plantains. I recommend making the turkey picadillo before preparing the plantains, as the latter will become harder as it cools.
Are Plantains And Bananas Interchangeable?
Plantains– even ripe ones– are more vegetable than fruit. Take a bite out of one and you can taste the difference (and feel the regret). Plantains are starchier than their banana cousins. Therefore, plantains and bananas are not interchangeable in most recipes.
Plantains are well-loved and very important in the cuisines of tropical nations. They are an excellent source of potassium and can replace potatoes as a side dish or ingredient. When it comes to the sweet, yellow plantain, treat it as you would a sweet potato.
When shopping for plantains to use in this recipe, look for ones mottled with black spots. This indicates that the plantain is sweet, soft, and easy to peel. Even a small bit of green on the peel leaves you with a plantain that is too starchy and potato-y to add to the pastelón. Instead of achieving a balance of sweet and savory flavors, you end up with a bland, mostly savory dish.
However, also avoid plantains that are too black; they have a cloyingly sweet flavor and will turn to mush. The image in the top left of the collage below will help you pick the best plantains for this recipe. Each plantain in the red brackets is suitable. Avoid the ones that look like the fringe plantains.
How Do I Prep Plantains For Pastelón?
Although I hate comparing this recipe to lasagna, the assembly is very much the same. The mashed plantains replace the pasta sheets, the picadillo replaces the meat sauce, and there’s no ricotta layer, but there is cheese.
To peel a plantain, use a chef’s knife to cut 1/2 inch off the ends of each plantain and run the tip of the knife down its back. Lift the peel up from the plantain using the meaty part of your thumb, working from one end to the other. Slice the plantain 1 inch thick after peeling them.
Par-boil the plantains before mashing. Make sure you don’t overcook the plantains, as they will become too hard during assembly and baking. If you accidentally overcook them, the trick is to reserve some of the cooking water to soften them back up.
Can I Fry The Plantains If I Don’t Want Make The Healthier Version?
The traditional pastelón recipe uses plantains that are sliced lengthwise, then fried in oil. You can typically cut 5-1/4” thick slabs from a large plantain. To prepare the plantain for the recipe, you quickly fry the plantain slices in oil, heated over medium heat, for 2-3 minutes, or until they brown lightly. Drain the plantain slices on paper towels to absorb excess grease, and they’re ready for the layering.
But, since this is the healthier version, use an offset spatula or the back of a spoon to spread the mashed plantains in an even layer in the bottom of the lightly greased baking dish. As you assemble the pastelón, the last portion of mashed plantains may get firmer, so stir in the hot cooking liquid 2 tablespoons (30ml) at a time to loosen them up a bit.
How Do I Bind The Pastelón?
I add a light egg mixture to bind the pastelón together. This is optional, but I find that it holds the pastelón together better than not using it.
In a small mixing bowl, vigorously beat together large eggs with a 2 teaspoons of baking soda. The baking soda causes the eggs to bake up lighter and fluffier than they would without it, which makes all the difference between a light, delicious pastelón and a pastelón omelet.
If you have an allergy to eggs, you can omit this binder altogether. Instead, add more cheese between each layer, rather than in the middle and on top. This will bind the dish together like the egg does.
Can I Switch Up The Cheese In This Recipe?
Part-skim or fat-free mozzarella is among the healthier options for cheese. Because it’s made with skim milk, no-fat mozzarella is a great choice for you if you are looking to cut calories and fat. Not only does mozzarella contain less sodium than other cheeses, one serving provides 9 grams of protein and helps keep our calorie count down. The only downside to the fat-free mozzarella is that it doesn’t melt as gooey as part-skim or full-fat.
Parmesan, Swiss, or lower-fat versions of cheddar, Colby, or Monterey Jack cheeses are some other options. When it comes to which of those tastes best in this dish, though, I suggest Swiss or cheddar. Gouda is another great choice, but it’s not low in fat. You can also cut the fattier cheeses with the fat-free ones to make a cheese blend.
PLEASE shred your cheese at home. Store-bought, pre-shredded cheese is coated in a starch (which adds more carbs) to prevent it from clumping in the bag. That same anti-caking agent affects the melting of the cheese, so, instead of Instagram-worthy cheese pulls, you end up with cheese snaps, which just isn’t cute. Hand-shredded cheese melts and tastes better.
Begin assembling your pastelón by spreading half of the ground turkey picadillo on the layer of mashed plantains you smoothed out earlier. Top the picadillo with a cup of the shredded mozzarella.
Spread out a second layer of mashed plantains onto the cheese layer and cover that with the remaining picadillo.
Stab the pastelón in a few spots with the chef’s knife you used earlier. This will ensure the egg mixture gets down through that solid layer of mashed plantain.
Now, top it with the remaining shredded cheese, then pour the egg mixture all over the pastelón.
How Long Do I Bake Pastelón?
Lightly grease a piece of aluminum foil where it will come into contact with the pastelón. This keeps it from sticking to the cheese.
Cover the baking dish with the aluminum foil and bake the pastelón in a 350°F (180°C) oven for 30 minutes.
After 30 minutes, remove the dish from the oven and take off the foil covering. Return the pastelón to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and browned just a smidge on the edges of the bubbles.
Remove the pastelón from the oven and allow it to cool, uncovered, for 10 minutes. The truth is, you should leave it to cool for 20 minutes so it can hold its shape. The reality is that you want to eat it while it’s still hot, and you couldn’t care less about it holding its shape. So, 10 minutes it is.
What Do I Serve Pastelón With To Keep It Healthier?
Most Puerto Ricans eat their pastelón with steamed white rice and a few slices of avocado. Sometimes we throw some Habichuelas Guisadas on the rice. We listen and we don’t judge. We don’t care that it’s a carb overload. Food is life, and pastelón and rice are a perfect match.
Since we’re doing a healthier version here, I recommend you serving this pastelón with a garden salad. Still throw a few slices of avocado in the mix to keep it “authentic” and provide healthy fat.
This healthier pastelón really is a one-dish meal, so you don’t need to serve it with anything else.
How Do I Store Leftover Pastelón?
Transfer the leftover pastelón to a food storage container and store it in the fridge for up to 3 days.
You can reheat the leftover pastelón in the microwave on high heat for 1-2 minutes, until it is warmed through. You can also cover the leftovers and reheat them in a 300°F (150°C) oven for 15-20 minutes. Any reheated leftovers should be discarded if they’re not eaten.
Can I Freeze It?
There are two ways to freeze pastelón.
To freeze unbaked pastelón:
- After assembling the pastelón in a freezer-safe dish or disposable pan, skip pouring the egg mixture over the pastelón.
- Add the final portion of shredded cheese, then wrap the pan in a couple of layers of plastic wrap and one layer of heavy-duty aluminum foil.
- Freeze the pastelón for up to 3 months.
- Thaw the pastelón in the fridge for 24 hours (or until completely thawed), then pour the egg-baking soda mixture over and bake as instructed above.
To freeze baked pastelón:
- Bake the casserole in a freezer-safe dish, then allow it to cool completely.
- Once cool, wrap the pastelón in a 2 layers of plastic wrap and one layer of heavy-duty aluminum foil.
- Freeze for up to 3 months.
- Thaw the pastelón in the fridge for 24 hours and reheat in the microwave or a 300°F oven until warmed through.
This lighter version of pastelón proves you don’t have to give up comfort food to eat a little healthier. By swapping ground beef for lean turkey and frying for boiling, you still get the delicious layers of sweet plantains, savory picadillo, and gooey cheese—just in a way that feels a bit more heart healthy. Whether you’re making it for Sunday dinner or meal prep for the week, this healthier pastelón is a delicious way to enjoy a Puerto Rican classic without compromise.
Be sure to let me know what you think of it in the comments, and don’t forget to save it to your dinner boards for easy finding later.
Healthier Pastelón (Sweet Plantain and Ground Turkey Picadillo Casserole)
at Sense & EdibilityIngredients
For the Turkey Picadillo
- 2 pounds lean ground turkey
- 1 tablespoon adobo con pimienta or to taste
- 2 envelopes sazón con culantro y achiote (or 3 teaspoons)
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon ground black pepper
- 1 medium white onion small diced (or 2 cups/170g)
- 1 medium green bell pepper small diced (or 1 1/2 cups/160g)
- 1/2 cup sofrito
- 4 cloves garlic minced (1/4 cup or 40 g)
- 2 8-ounce cans no sodium tomato sauce
- 10 manzanilla olives sliced (or 1/3 cup/40g)
- 1 tablespoon capers
- 1 large bay leaf optional
For the Pastelón
- 6 large yellow plantains peeled and sliced into 1" chunks
- 1 pound no-fat mozzarella cheese shredded
- 2 jumbo eggs
- 2 teaspoons baking soda
Instructions
- Grease a a 9x13 baking dish with non-stick cooking spray. Lightly grease a piece of aluminum foil where it will come into contact with the pastelón (just press the foil along the edge of the baking dish to act as a guide). This keeps the foil from sticking to the cheese.Heat your oven to 350°F (177°C).
Prepare the Turkey Picadillo (this can be done a few days ahead- see notes)
- I recommend making the turkey picadillo before preparing the plantains, as the latter will become harder as it cools.
- Add the ground turkey to a cold, unheated caldero or dutch oven. Turn the stove up to medium heat and allow the heat to slowly coax the fat from the meat.
- Spread the turkey meat out into the caldero with a flat spoon, then season it with the adobo, sazón, dried oregano leaves, and black pepper while it's raw to seal the seasoning into the meat. Cook the ground turkey for 8 minutes, stirring frequently and using the spoon to break it up into crumbles.
- Once the meat is browned, drain all but a tablespoon of the fat from the pot. (If you’re using 99/1 ground turkey, you may not have any grease)Return the pot to the stove over medium heat.
- Stir the green bell pepper, onion, sofrito, and garlic into the pot with the seasoned meat. Sauté these together for 5 minutes, or until the veggies begin to look glossy and start to take on some color.
- Next, add the tomato sauce, olives, capers, and the bay leaf to the pot. Bring the mixture to a simmer, then give it another stir before turning the temperature down to low. Cover the pot and simmer the picadillo for 5-10 minutes. Stir it once or twice during this period.
- Once the picadillo is thick and only a smidge runny, give a taste and add more adobo or sazón if needed. If it’s a little saltier than you’d like, remember that the plantains will balance it out. Remove the caldero from the heat and allow the picadillo to cool while you prep the plantains.
Parboil the Plantains
- Bring a pot, filled with 10 cups of water (2 1/2 liters) up to a boil over medium-high heat.
- Once the water comes to a boil, carefully add the sliced plantains to the pot, then stir them. Boil the plantains for 10 minutes. Make sure you don’t overcook the plantains, as they will become too hard during assembly and baking.
- After 10 minutes, remove 1 cup of the cooking liquid from the pot using a ladle or a heatproof measuring cup. Drain the plantains in a colander placed inside of a clean sink. Quickly return the plantains to the pot to keep some of the liquid.
- Use a potato masher to mash the plantains until they are mostly smooth. A few small chunks are fine.
Whisk the Eggs and Baking Soda
- In a small mixing bowl, vigorously beat together large eggs with the baking soda.
Assemble the Pastelón
- Use an offset spatula or the back of a spoon to spread half of the mashed plantains in an even layer in the bottom of the baking dish. Spread half of the ground turkey picadillo on the layer of mashed plantains. Top the picadillo with a cup of the shredded mozzarella.
- As you assemble the pastelón, the last portion of mashed plantains may get firmer, so stir in the hot cooking liquid 2 tablespoons (30ml) at a time to loosen them up a bit.Spread out a second layer of mashed plantains onto the cheese layer and cover that with the remaining picadillo.
- Use your chef's knife to cut slits into pastelón. This will ensure the egg mixture gets down through that solid layer of mashed plantain.
- Top the casserole with the remaining shredded cheese, then pour the egg mixture all over the pastelón. Give the pan a little shake to settle the egg mixture into the casserole.
Bake the Pastelón
- Cover the baking dish with the aluminum foil and bake the pastelón in a 350°F (180°C) oven for 30 minutes.
- After 30 minutes, remove the dish from the oven and take off the foil covering. Return the pastelón to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and browned just a smidge on the edges of the bubbles.
Cool, Then Serve
- Remove the pastelón from the oven and allow it to cool, uncovered, for 10 to 15 minutes. Serve this pastelón with a garden salad and slices of avocado.
Notes
- For a less healthy version, swap the turkey picadillo for ground beef, pork, or chicken.
- Replace the ground turkey with a plant-based protein.
- Swap the mozzarella for Parmesan, Swiss, or lower-fat versions of cheddar, Colby, or Monterey Jack cheese.
- The egg-baking soda mixture is optional.
- If you have an allergy to eggs, you can omit the egg-baking soda mixture. Instead, add 8-ounces more of the shredded cheese between each layer, rather than just in the middle and on top.
- Refer to the post for tips on how to pick the best plantains for this recipe.
- Shred your cheese at home for the best melting.
- You can also combine fattier cheeses with the fat-free ones to make a cheese blend.
- Peel and slice the plantains lengthwise into 5 slabs that are approximately 1/8" thick.
- Heat an inch of vegetable oil in a skillet over medium heat.
- When the oil is hot, lightly fry the plantain 1 1/2-2 minutes on each side, or until they brown lightly.
- Drain the plantain slices on paper towels to absorb excess grease and arrange in layers in the baking dish as you would the mashed plantains.
- Transfer leftover pastelón to an airtight food storage container and keep it in the fridge for 3 days.
- Reheat leftovers in the microwave on high heat until warmed through or cover the leftovers and reheat the pastelón in a 300°F oven for 10 or 15 minutes.
- Any reheated leftovers should be discarded.
- You can make the picadillo 2 months ahead of when you plan to use it and freeze it; or you can make it 2 days ahead and store it in an airtight container in the fridge. You don't need to warm up the picadillo before assembling the pastelón.
- To Freeze An Unbaked Pastelón:
- After assembling the pastelón in a freezer-safe dish or disposable pan, skip pouring the egg mixture over the pastelón.
- Add the final portion of shredded cheese, then wrap the pan in a couple of layers of plastic wrap and one layer of heavy-duty aluminum foil.
- Freeze the pastelón for up to 3 months.
- Thaw the pastelón in the fridge for 24 hours (or until completely thawed), then pour the egg-baking soda mixture over and bake as instructed above.
- To Freeze A Baked Pastelón:
- Bake the casserole in a freezer-safe dish, then allow it to cool completely.
- Once cool, wrap the pastelón in a 2 layers of plastic wrap and one layer of heavy-duty aluminum foil.
- Freeze for up to 3 months.
- Thaw the pastelón in the fridge for 24 hours and reheat in the microwave or a 300°F oven until warmed through.
Are you sure the carbs are accurate? Another recipe I read said 54 carbs and really the only swap you made was ground turkey vs ground beef which wouldn’t change carb count. I’m low carb and want to try something new but making sure before I try this.
Hi Renee, thanks for catching that. It’s 41g per serving. Extra-lean ground turkey does have less carbs than regular ground beef.
It looks like my plug-in miscalculated. I’ll work on correcting that as soon as I can have my tech people troubleshoot it, though. I always encourage my readers who are on specialty diets or who have allergies to use their own nutritional calculators for accuracy since the plugin used on my site is a general tool that wasn’t developed for strict dietary needs.
I’m confused : do you boil the plantains before mashing? So if i mash them, they just cook in the oven alone? I don’t need to do anything else before hand.
No, you don’t need to boil them before mashing because they bake in the oven. Properly ripened plantains need no prior cooking to make them soft enough to mash, so be sure to pick up plantains that have a fair amount of black spots on the peels.