Name: Vegan Plantain Lasagna (Pastelón) Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Vegan Latin American
Ingredients: 1/2 cup red lentils (or green lentils); 2 cups water; 1 tbsp oil; 1 onion, diced; 2 cloves garlic, minced; 7-8 mushrooms, diced; 1/2 green bell pepper, thinly diced; 1/2 cup walnuts, crushed; 1 tsp oregano; 1/2 tsp cumin; 1/4 tsp chili seasoning; 1 (14.5-ounce) can diced tomatoes; 2 tbsp tomato paste; 1 tbsp apple cider vinegar; 1/2 tsp salt; 4 ripe plantains; 1/4 cup frying oil (such as vegetable or canola oil); 1 and 1/2 cup unsweetened almond milk; 2 tbsp cornstarch; 1 tbsp nutritional yeast; 4 tbsp white miso; 1 tsp white vinegar; 1/2 tsp onion powder; 1/4 tsp garlic powder

Jump to Recipe· 3.9 from 7 reviews

If you’re craving a dish that brings together the comforting, layered goodness of lasagna with the vibrant, tropical flair of plantains, you’ve got to try this Vegan Plantain Lasagna (Pastelón) Recipe. This beloved Caribbean-inspired casserole turns sweet ripe plantains into golden, crispy layers that sandwich a rich, hearty lentil and mushroom filling all topped with a luscious, savory vegan cheese sauce. It’s a show-stopper that’s as satisfying as it is unique, perfect for cozy family dinners or impressing friends with something a little different yet entirely delicious.

Ingredients You’ll Need

The image shows a top view of different ingredients arranged neatly on a white marbled surface. There is a white plate with whole brown mushrooms on the top left. In the center, two small white bowls hold crushed flakes and a white powder. A larger white bowl below contains bright red diced tomatoes in liquid. To its right are two garlic cloves, a whole shallot with brown skin, and a small white plate featuring green, red, and yellow spices divided into sections. Below these, a small brown bowl has many walnut halves. At the bottom center, a small brown bowl is filled with red lentils, and to its left is a small white bowl with chopped green bell peppers. A small glass jar holding cream or milk is placed near the bottom left, and a metal spoon with peanut butter is on the far left. Two black and yellow ripe plantains lie on the lower right side of the image, and a small white spoon with white powder rests near them. The scene is bright and mostly neutral with natural food colors. Photo taken with an iphone --ar 4:5 --v 7

The joy of making this Vegan Plantain Lasagna (Pastelón) Recipe starts with simple, wholesome ingredients that marry beautifully to create layers of flavor and texture. Each component plays a crucial role, from the creamy plantains to the spiced lentil filling and the cheesy sauce that brings everything together.

Red lentils (1/2 cup): The protein-packed base of the filling with a mild, earthy flavor and tender texture.
Water (2 cups): For cooking the lentils perfectly tender without losing any nutrients.
Oil (1 tbsp): Used for sautéing the vegetables, adding richness and helping meld the flavors.
Onion (1, diced): Offers sweetness and depth to the aromatic filling.
Garlic (2 cloves, minced): Adds warmth and a fragrant punch.
Mushrooms (7-8, diced): Give a meaty, umami-rich bite that enhances the heartiness of the dish.
Green bell pepper (1/2, thinly diced): Brings a mild crunch and fresh color contrast.
Walnuts (1/2 cup, crushed): Adds texture and subtle nuttiness to the filling.
Oregano (1 tsp): Infuses a savory, herbaceous note to deepen the flavor profile.
Cumin (1/2 tsp): Imparts warmth and earthiness with a touch of smokiness.
Chili seasoning (1/4 tsp): For a gentle kick that lifts the taste without overpowering.
Diced tomatoes (1 can, 14.5 ounces): Provide acidity and juiciness that bind the filling.
Tomato paste (2 tbsp): Intensifies the tomato flavor, giving body and richness.
Apple cider vinegar (1 tbsp): Brightens the filling with a slight tang that balances the sweet plantains.
Salt (1/2 tsp): Essential for seasoning and enhancing all other flavors.
Ripe plantains (4): The star layered “noodles” of this lasagna, sweet and tender when cooked just right.
Frying oil (1/4 cup): Needed to crisp up the plantain slices to golden perfection.
Unsweetened almond milk (1 1/2 cups): Base of the creamy vegan cheese sauce, mild and smooth.
Cornstarch (2 tbsp): Thickens the sauce to velvety goodness.
Nutritional yeast (1 tbsp): Adds cheesy, umami flavor without dairy.
White miso (4 tbsp): Boosts the savory depth and offers a subtle fermented complexity.
White vinegar (1 tsp): Balances the cheese sauce with tang.
Onion powder (1/2 tsp): Enhances savory undertones in the sauce.
Garlic powder (1/4 tsp): Rounds out the flavor with a mild garlicky essence.

How to Make Vegan Plantain Lasagna (Pastelón) Recipe

Step 1: Cook the Lentil Filling

Start by rinsing the lentils well and boiling them in water until tender, about 15 minutes. Drain any excess water to avoid sogginess. Meanwhile, gently sauté diced onion and garlic in a tablespoon of oil until soft and fragrant, then add mushrooms and green bell pepper to cook until tender and aromatic. Stir in the cooked lentils along with crushed walnuts and spices like oregano, cumin, and chili seasoning. Add diced tomatoes with their juice, tomato paste, apple cider vinegar, and a pinch of salt. Let everything simmer together for another 5-6 minutes to thicken and deepen in flavor, making sure to taste and adjust seasoning as needed. This hearty, savory filling is what gives the Vegan Plantain Lasagna (Pastelón) Recipe its incredible texture and soul.

Step 2: Prepare the Plantains

Peeling the ripe plantains carefully is important — they’re somewhat sticky but full of natural sweetness perfect for this dish. Slice each plantain lengthwise into 4 to 5 thick strips so they hold their shape during frying. Heat oil in a non-stick pan and fry the plantain slices just until they develop a rich golden-brown crust, about 2-3 minutes per side. Don’t overcook them so they stay firm enough to layer without breaking apart. Drain them on paper towels to remove excess oil. These crisp and sweet plantain slices are the “noodles” that make this lasagna so uniquely delicious.

Step 3: Make the Vegan Cheese Sauce

Combine unsweetened almond milk with cornstarch, nutritional yeast, white miso, white vinegar, onion powder, and garlic powder in a saucepan. Whisk everything until smooth and begin heating over medium heat. Keep whisking regularly as the mixture thickens to a creamy, luscious sauce that will add a cheesy richness without any dairy. Once thickened, remove from heat and set aside. This sauce ties the layers together in a velvety hug of flavor that’s essential in the Vegan Plantain Lasagna (Pastelón) Recipe.

Step 4: Assemble and Bake

Preheat your oven to 350°F (175°C). In a rectangular baking dish roughly 9×7 inches, start with a layer of fried plantain slices. Follow this with half of the lentil bolognese mixture, then another layer of plantains and the remaining lentil filling. Pour the cheese sauce evenly over the top and smooth it out. Finish by topping with one last layer of plantain slices. Bake uncovered for 25-30 minutes until the top is golden brown and bubbling with promise. Let it cool slightly before serving so the layers can set beautifully.

How to Serve Vegan Plantain Lasagna (Pastelón) Recipe

A square piece of layered dish sits on a white plate with a brown rim, placed on a white marbled surface. The bottom layer appears to be dark and chunky, likely a blend of beans or meat. Above that is a creamy, pale yellow layer with melted cheese texture. The top layer consists of two long, golden-yellow, slightly caramelized plantain strips with visible grill marks and small green herb pieces sprinkled on top. In the background, there is a second identical piece on a similar white plate with a brown rim, and a wooden tray holding lime wedges. A green cloth napkin is partially visible beside the plate, and a knife with a wooden handle lies nearby with a cilantro leaf next to it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a fresh splash of vibrancy, garnish your pastelón with chopped fresh cilantro or parsley. A small drizzle of hot sauce or avocado crema can add a lovely contrast to the creamy, savory layers. Thinly sliced green onions also add a nice mild sharpness and crunch that brighten every forkful.

Side Dishes

This dish is wonderfully filling on its own, but pairing it with a crisp green salad featuring citrus vinaigrette or a simple cucumber and tomato salad makes the meal refreshingly balanced. You might also love serving it alongside black beans cooked with spices or a side of steamed veggies for extra color and nutrients.

Creative Ways to Present

For a party, consider making this Vegan Plantain Lasagna (Pastelón) Recipe in smaller individual ramekins for personalized portions that look beautiful. Layer it in clear glass dishes to showcase the vibrant plantain and lentil layers. You could also turn it into a party dip by cutting into squares and serving alongside chips or toasted bread for scooping.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Plantain Lasagna (Pastelón) Recipe keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors continue to meld, making your next meal even tastier.

Freezing

To freeze, wrap tightly with plastic wrap and aluminum foil or place in freezer-safe containers. You can freeze portions or the whole dish for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers covered with foil in a preheated 350°F oven for 10-15 minutes. This keeps the lasagna moist without drying out the plantains or the sauce. You can also microwave in shorter bursts, but the oven method preserves the textures best.

FAQs

Can I use green plantains instead of ripe ones?

Green plantains are much starchier and less sweet, so they won’t provide the same caramelized sweetness and tender texture that ripe plantains do in this recipe. It’s best to stick with ripe for that classic pastelón flavor.

What if I don’t have walnuts? Can I skip them?

Walnuts add a lovely crunch and nuttiness to the filling, but you can omit them or substitute with other nuts like pecans or even pumpkin seeds if you prefer. The texture will change slightly but the filling remains delicious.

Is this recipe gluten-free?

Yes! All ingredients are naturally gluten-free, making this Vegan Plantain Lasagna (Pastelón) Recipe suitable for gluten-sensitive diets.

Can I make the cheese sauce without miso?

Miso adds depth and umami to the cheese sauce, but if you don’t have it on hand or want to avoid soy, you can substitute with a bit of soy sauce or tamari, or leave it out and just increase the nutritional yeast slightly.

How ripe do the plantains need to be?

Look for plantains that are mostly black or very dark yellow with some spots; this ripeness ensures sweetness and softness when cooked, essential for the best texture and flavor in your Vegan Plantain Lasagna (Pastelón) Recipe.

Final Thoughts

This Vegan Plantain Lasagna (Pastelón) Recipe is truly a celebration of flavor, tradition, and plant-based comfort food all rolled into one unforgettable dish. The layers of sweet, golden plantains, rich lentil bolognese, and creamy cheese sauce create a harmonious meal that’s as beautiful as it is delicious. Whether it’s your first time or you’re a devoted fan, this recipe is sure to warm hearts and satisfy appetites—go ahead and give it a try, you won’t regret it!

Vegan Plantain Lasagna (Pastelón) Recipe

Ingredients You’ll Need