Description
This Vegan Plantain Lasagna, also known as Pastelón, is a delicious Latin-inspired layered casserole featuring ripe fried plantains, a savory lentil and mushroom bolognese, and a creamy vegan cheese sauce made from almond milk and miso. Perfectly baked to golden perfection, it’s a satisfying plant-based twist on traditional lasagna with rich flavors and a variety of textures.
Ingredients
Filling
- 1/2 cup (95 g) red lentils or green lentils
- 2 cups (480 ml) water
- 1 tbsp (15 ml) 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 (400 g) diced tomatoes
- 2 tbsp (28 g) tomato paste
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp salt
Plantains
- 4 ripe plantains (920 g total)
- 1/4 cup (60 ml) frying oil
Cheese Sauce
- 1 and 1/2 cup (350 ml) unsweetened almond milk
- 2 tbsp (15 g) cornstarch
- 1 tbsp (11 g) nutritional yeast
- 4 tbsp (68 g) white miso
- 1 tsp (5 ml) white vinegar
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
Instructions
- Cook the lentils: Rinse the lentils thoroughly and place them in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the lentils are tender. Drain any excess water and set aside.
- Sauté the aromatics: Heat 1 tablespoon of oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for 3-5 minutes until softened. Add diced mushrooms and green bell pepper, cooking for another 5-7 minutes until the peppers are tender.
- Add the remaining filling ingredients: Stir in the cooked lentils, crushed walnuts, oregano, cumin, chili powder, diced tomatoes with juice, tomato paste, apple cider vinegar, and salt. Combine all ingredients well.
- Cook the filling: Continue cooking the filling over medium heat for 5-6 minutes, stirring regularly. Adjust the seasoning as needed, then remove from heat.
- Prepare the plantains: Peel the ripe plantains carefully and slice lengthwise into 4-5 strips per plantain, ensuring the slices are thick enough to hold shape during frying.
- Fry the plantain slices: Heat 2-3 tablespoons of oil in a non-stick skillet over medium heat. Fry the plantain slices for 2-3 minutes on each side until golden brown, working in batches as needed. Avoid overcooking to prevent softening or breaking.
- Drain excess oil: Transfer the fried plantain slices to a plate lined with paper towels to absorb excess oil.
- Make the cheese sauce: In a saucepan, whisk together almond milk, cornstarch, nutritional yeast, white miso, white vinegar, onion powder, and garlic powder until cornstarch dissolves. Heat over medium heat, whisking constantly until the sauce thickens. Remove from heat.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
- Assemble the pastelón: In a 9×7-inch (23×18 cm) baking dish, layer plantain slices evenly as the base. Spread half of the lentil bolognese filling over the plantains. Add another layer of plantains, then top with the remaining lentil filling. Pour the cheese sauce evenly over the lentil layer, spreading to cover. Finish with a final layer of plantain slices on top.
- Bake the pastelón: Bake uncovered in the preheated oven for 25-30 minutes until the top is golden brown and the dish is heated through.
- Store and reheat: Leftovers can be stored in the refrigerator for up to 4 days. To reheat, cover with aluminum foil and bake at 350°F (175°C) for 10-15 minutes.
Notes
- Use the best-looking plantain slices for the top layer, as some slices may break during frying. Reserve broken slices to mix into the filling.
- Adjust salt levels to taste because canned diced tomatoes can vary in saltiness. Start with 1/4 teaspoon and add more if needed.
