Vegan Pastelon (Plantain Lasagna)

This flavorful Vegan Pastelon (Plantain Lasagna) is a must-have casserole, made with layers of sweet plantain slices, a tomato-based lentil stew, and vegan cheese, all together making an incredibly tasty combination of sweet and savory.

4.50 from 2 votes

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Course: Entrée, Main Course

Cuisine: Latin

Keyword: plantain lasagna, vegan pastelon

Prep Time: 20

Cook Time: 30

Servings: servings

Calories: 182kcal

Equipment

1 casserole dish

Ingredients

4 medium ripe plantains
3 tablespoons oil divided
1/2 onion finely chopped
3 cloves garlic
1/2 medium red bell pepper finely chopped
2 tablespoons green seasoning
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1 vegan bouillon
2 cups cooked lentils or 2 (15-ounce) cans of lentils drained
1 cup tomato sauce
1 cup vegan shredded cheese

Instructions

To Prepare The Plantain

Preheat oven 350° F. Prepare a 9x13 casserole pan and set aside.
Peel plantains and cut them in lengthwise slices.

For The Filling

Heat 2 tablespoons of coconut oil in a large skillet, and lightly fry plantains until golden brown on both sides, then set aside.
Heat remaining oil in a skillet over medium-high heat, add onion, garlic, bell pepper, and green seasoning, and cook, while stirring, until onion is soft, for about 2 minutes.
Stir in oregano and cumin, cook until fragrant, for about 1 minute.
Add lentils and tomato sauce, and stir. Cook for about 5 minutes, while stirring so flavors can meld.

To Assemble Plantain Lasagna

Divide the slices of plantains into two groups. Arrange half the slices of fried plantains in a single layer along the base of the pan.
Top with the cooked lentils and spread over the plantains.
Add half the vegan cheese and sprinkle over the cooked lentils.
Arrange the other half of plantains over the casserole. Top with the remaining vegan shreds.
Bake for 20-30 minutes. Remove from oven and allow to cook for about 10 minutes before serving.

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