Jamaican Jerk Plantain Lasagna (Pastelón-Inspired)

Finished plantain lasagna, ready to serve

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I replaced the lasagna noodles with sweet plantains… and I might never go back.

If you've had Puerto Rican or Dominican pastelón, you already know how good sweet plantains and savory beef are together. This version takes that same idea and runs it through a Jamaican kitchen — jerk-seasoned beef, Scotch bonnet, allspice, thyme — stacked between layers of caramelized plantain and a whole lot of mozzarella and cheddar. It's sweet, spicy, cheesy, and unlike anything you've made with a box of noodles.

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Table of Contents

• What Is Plantain Lasagna?

• Ingredient Notes

• How to Make Jamaican Jerk Plantain Lasagna

• Tips for the Best Plantain Lasagna

• Storage & Reheating

• FAQ

• Recipe Card

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What Is Plantain Lasagna?

Plantain lasagna — known as pastelón in Puerto Rico and the Dominican Republic — swaps pasta sheets for thin planks of fried, very ripe plantain. It's layered with a seasoned meat filling and cheese, then baked until bubbly. This Jamaican-inspired version keeps that same sweet-and-savory backbone but leans into jerk flavor: Scotch bonnet, allspice, thyme, and a wet jerk marinade in the beef, instead of a classic Latin sofrito.

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Overhead shot of peeled, black-spotted plantains cut into ¼-inch lengthwise planks, fanned out on a wood cutting board

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Ingredient Notes

• Plantains: Use plantains that are heavily black-spotted, almost fully black. That's what gives you real sweetness and caramelization when fried — yellow plantains won't do the same job.

• Ground beef: 85/15 gives you enough fat to keep the filling rich without it turning greasy once cheese and eggs join the mix.

• Wet jerk seasoning: Brands vary a lot in saltiness. Taste yours before adding the full amount of salt in the beef.

• Green seasoning: A boost of flavor

• Scotch bonnet: Removing the seeds and membrane keeps the heat present but manageable. Leave them in if you want it fiery.

• Browning sauce: This is what gives the beef that deep, glossy Jamaican-stew color so don't skip it.

• Eggs: Brushed between layers, they help bind everything so your slices hold together instead of sliding apart.

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Close, slightly angled shot into the skillet, plantain planks mid-fry, golden-caramel color, light oil sheen and sizzle visible.

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How to Make Jamaican Jerk Plantain Lasagna

1. Fry the plantains in batches until golden and caramelized, then drain on paper towels.

2. Brown the ground beef, then build out the aromatics — onion, bell pepper, scallion, garlic, Scotch bonnet.

3. Season and simmer with wet jerk, green seasoning, allspice, thyme, tomato paste, crushed tomatoes, and stock until thick and glossy.

4. Layer plantains, egg wash, jerk beef, and cheese — twice.

5. Bake at 375°F until bubbly and golden, then rest before slicing.

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thick, glossy jerk beef filling in the skillet,

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Tips for the Best Plantain Lasagna

• Don't fry the plantains too dark on the first pass — they'll keep cooking in the oven.

• Let the beef filling cook down until it's thick and glossy, not soupy. A watery filling makes for a watery lasagna.

• Always let it rest at least 15 minutes before cutting. This is what gives you clean, stacked slices instead of a mushy scoop.

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Screenshot

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Storage & Reheating

Store leftovers covered in the fridge for up to 4 days. Reheat individual slices in the oven or air fryer at 350°F until warmed through — this keeps the plantains from getting soggy, which happens in the microwave. Freezes well: wrap baked, cooled slices individually and freeze up to 2 months.

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Overhead shot of the lasagna cut into clean squares still in the dish, fresh scallion and thyme scattered on top.

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FAQ

Can I make this ahead of time?
Yes — assemble the full lasagna up to a day ahead, cover, and refrigerate unbaked. Bake straight from the fridge, adding a few extra minutes.

What's the difference between this and traditional pastelón?
Traditional Puerto Rican and Dominican pastelón use a sofrito-based picadillo. This version swaps that for a Jamaican jerk-seasoned beef filling with Scotch bonnet, allspice, and browning sauce.

How do I know my plantains are ripe enough?
Look for plantains that are almost entirely black with just a little yellow showing. If they're still yellow or lightly spotted, they won't caramelize properly.

Can I use chicken instead of beef?
Yes — ground chicken or turkey works well. Season the same way, just watch your cook time since poultry releases less fat.

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Close-up side angle of a fork pulling a bite from the plated slice, layers of plantain, beef, and melted cheese

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Print

Jamaican Jerk Plantain Lasagna (Pastelón-Inspired)

Yield 8

Author Kim Alexander

Prep time

25 Min

Total time

25 Min

Cook modePrevent screen from turning off

Ingredients

For the plantains

• 4–5 very ripe plantains, heavily black-spotted
• ½ cup neutral oil
• Small pinch of salt

For the jerk beef

• 1½ lb ground beef (85/15)
• 1 small yellow onion, finely diced
• ½ red bell pepper, finely diced
• 3 scallions, thinly sliced
• 4 garlic cloves, minced
• ½ Scotch bonnet pepper, finely minced, seeds removed for less heat
• 1½ tbsp wet Jamaican jerk seasoning
• 1 tsp ground allspice
• 1 tsp fresh thyme leaves
• 2 tbsp tomato paste
• 1 tbsp ketchup
• 1 tsp browning sauce
• 1 tsp Worcestershire sauce
• ½ cup crushed tomatoes
• ¼ cup beef stock
• ¾ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper

For layering

• 2 large eggs
• 2 cups shredded low-moisture mozzarella
• 1 cup shredded sharp cheddar
• Sliced scallions and/or fresh thyme, for finishing (optional)

Instructions

1. Peel plantains and slice lengthwise into ¼-inch planks. Heat oil in a large skillet over medium heat and fry in batches, about 2 minutes per side, until golden and caramelized. Drain on paper towels and season with a small pinch of salt.
2. Wipe out the skillet and return to medium-high heat. Brown the ground beef, 6–8 minutes, draining excess fat and leaving about 1 tablespoon in the pan.
3. Add onion, bell pepper, and scallions; cook 3–4 minutes. Add garlic and Scotch bonnet, cook 30–60 seconds.
4. Stir in jerk seasoning, allspice, thyme, salt, and pepper; cook 1 minute.
5. Stir in tomato paste; cook 1–2 minutes. Add ketchup, browning sauce, Worcestershire, crushed tomatoes, and stock. Simmer uncovered 10–15 minutes until thick and glossy. Taste and adjust seasoning. Cool 5–10 minutes.
6. Heat oven to 375°F and grease a 9×13-inch baking dish. Beat the eggs in a small bowl.
7. Layer half the plantains, half the egg, half the beef, and half of both cheeses. Repeat with remaining plantains, egg, beef, and cheese.
8. Bake uncovered 25–30 minutes until bubbly and golden. Broil 1–2 minutes for extra color, if desired.
9. Rest 15–20 minutes before slicing. Finish with scallion and thyme, if using.

Nutrition Facts

Calories

624

Fat

42 g

Sat. Fat

14 g

Carbs

36 g

Fiber

3 g

Net carbs

33 g

Sugar

19 g

Protein

29 g

Sodium

690 mg

Cholesterol

139 mg

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