Turkey Pastelón is a Latin-style lasagna built from thin strips of sweet, ripe plantain layered with savory turkey picadillo and melted cheese. The contrast of the plantains’ natural sweetness with the seasoned meat and cheese creates a delicious sweet-and-salty combination that feels indulgent while remaining lighter than the traditional version.
Turkey Pastelón (Sweet Plantain Lasagna)
Pastelón is a classic comfort dish found across the Caribbean and parts of Latin America, especially Puerto Rico. In this lighter version I swap traditional ground beef for lean ground turkey, use reduced-fat cheese and cut back on the oil when cooking the plantains. The result is a satisfying, family-friendly casserole that still captures the bold flavors and textures of the original.
My family ate plantains often growing up—my mother is Colombian—so this recipe is a personal favorite and reminds me of warm summer visits and big meals shared with relatives. For the best texture and sweetness, use very ripe plantains: the skins should be dark yellow to black and the flesh soft. If your plantains are not quite ripe, let them sit at room temperature for a couple of days until they reach that deep yellow-brown color.
This version keeps the soul of the dish but trims the fat by making a few simple swaps: lean ground turkey for the filling, reduced-fat Mexican blend cheese, and minimal oil for frying the plantain strips. I also bind the layers with a light egg and milk mixture so the pastelón holds together when sliced. Serve it with a crisp green salad or lightly dressed vegetables for a balanced meal.
Important tips:
- Choose very ripe plantains for maximum sweetness and tenderness; underripe plantains will be firmer and less sweet.
- Use a large nonstick pan and only a light spray of oil to brown the plantains; cook 2–3 minutes per side until golden.
- Allow the assembled pastelón to rest a few minutes after baking so it sets and slices cleanly into portions.
More Plantain Recipes You Will Love
- Air Fryer Tostones
- Picadillo Stuffed Plantains
- Baked Tostones
Turkey Pastelón (Sweet Plantain Lasagna)
Summary: Turkey Pastelón layers sweet fried plantains with a seasoned turkey picadillo and cheese, baked until bubbly. A lighter take on a Puerto Rican classic that still delivers rich, comforting flavor.
Yield: 9 servings • Prep: 15 mins • Cook: 1 hr 20 mins • Total: 1 hr 35 mins
Nutrition (per serving)
Calories: 282 kcal • Protein: 20 g • Carbs: 30 g • Fat: 9 g • Fiber: 3 g • Sugar: 13 g • Sodium: 314 mg
Ingredients
For the Turkey Picadillo:
- 1.25 lb 93% lean ground turkey
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 tomato, chopped
- 1/2 cup green bell pepper, finely chopped
- 2 tbsp cilantro, chopped
- 4 oz (about 1/2 can) tomato sauce
- Kosher salt and fresh ground pepper, to taste
- 1 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 2 bay leaves
- 2 tbsp alcaparrado (or substitute capers or chopped green olives)
For the Pastelón:
- Cooking spray or a light coating of oil
- 4 ripe plantains, peeled and sliced into thin strips
- 1 large egg, beaten
- 3 large egg whites, beaten
- 2 tbsp fat-free milk
- 1 1/2 cups reduced-fat shredded Mexican blend cheese
Instructions
- In a large sauté pan over medium heat, brown the ground turkey. Season with salt and pepper and break the meat into small pieces with a wooden spoon.
- Add the chopped onion, garlic, green pepper, tomato and cilantro. Continue cooking over low heat until vegetables soften.
- Stir in the alcaparrado (or olives and capers) along with a couple tablespoons of their brine if using, then add cumin, oregano and bay leaves. Adjust salt and pepper to taste.
- Add the tomato sauce and about 1/4 cup water, mixing well. Reduce the heat to low, cover and simmer for about 15 minutes so flavors meld. Remove and discard the bay leaves.
- Preheat the oven to 350°F (175°C). Lightly spray a 9 x 9-inch baking dish with cooking spray.
- Heat a large nonstick skillet over medium heat. Lightly coat the pan with cooking spray or a small amount of oil. Fry plantain strips 2–3 minutes per side until golden and soft; transfer to a plate and set aside.
- Assemble the pastelón by layering: a single layer of plantain strips, a layer of the turkey picadillo, and a sprinkle of cheese. Repeat layers, finishing with a top layer of plantains.
- Whisk the egg, egg whites and milk together and pour evenly over the assembled pastelón to help bind the layers. Let it sit for a minute so the liquid is absorbed.
- Sprinkle the remaining cheese on top. Cover the dish tightly with foil and bake 30–35 minutes, until the casserole is heated through and the cheese is melted.
- Remove from oven and let rest 5 minutes. Cut into 9 equal slices and serve warm.
Serving Suggestion
Serve slices with a crisp green salad or lightly dressed vegetables for contrast. Leftovers keep well refrigerated and reheat nicely in the oven or microwave.
Notes
- If you prefer a richer filling, substitute ground beef for turkey or use part-skim mozzarella or cheddar in place of the Mexican blend.
- To save time, plantains can be sliced and briefly broiled or air-fried instead of pan-fried for a lighter result.