This article relies largely or entirely on a single source. (February 2021)
|Place of origin||Latin America|
In Puerto Rico, pastelón is considered a Puerto Rican lasagna. Sweet plantains are peeled cut lengthwise in to strips and fried in butter and olive oil mix. The plantain replaces lasagna pasta. Ground meat is usually seasoned with bell peppers, tomatoes, onions, basil, parsley, olives, capers, raisins and garlic. Plantains are then placed at the bottom of a backing pan layered with meat filling, cheese and bechamel sauce or marinara sauce. This is then repeated about two more times making layers just like a lasagna. It is then baked. Plantains can be replaced with batata, boiled mashed cassava or breadfruit.
The pastelón was called pastel horneado, baked pie in english. It was written in 1948 by Elizabeth B.K. Dooley, Puerto Rican cookbook. The pie was made with boiling sweet plantains then mashing them with milk and butter. A layer of mashed plantains put down and top with meat, raisins, boiled eggs, sofrito and another layer of sweet plantain went on top and repeat it like a lasagna. Puerto Rican pastelón closely resembles Italian lasagna it is said that this dish originated in New York City where Puerto Rican and Italian neighborhoods overlapped.