LasagnaVenezuelanMedium

Pabellón Criollo Lasagna

Name: Pabellón Criollo Lasagna
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Venezuelan
Ingredients: 2 lbs (900 g) beef chuck, cut into 1-inch pieces; 2 tbsp (30 ml) olive oil; 1½ large (225 g) yellow onion, finely diced; 4 cloves (20 g) garlic, minced; 1 large (180 g) red bell pepper, diced; 1 tbsp (15 g) tomato paste; 14½ oz (410 g) canned diced tomatoes, with juice; 1 tsp (2½ g) ground cumin; ½ tsp (½ g) dried oregano; 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed; ¼ medium (40 g) yellow onion, quartered; 2 cloves (10 g) garlic, smashed; 1 tbsp (15 ml) olive oil; ½ tsp (1 g) ground cumin; 12 oz (340 g) lasagna noodles, dried; 2 cups (300 g) queso blanco, crumbled; 1 cup (240 ml) evaporated milk; 2 medium (450 g) ripe plantains, peeled and sliced 1/4 inch thick; ½ cup (120 ml) vegetable oil, for frying; salt, to taste; black pepper, to taste

From the MyKitchenBank Kitchen

A savory baked lasagna that reimagines Venezuelan pabellón criollo as layered pasta with shredded beef in a cumin-tomato sauce, seasoned black beans, crispy fried plantain chips, and fresh queso blanco cheese bound together with a light evaporated milk cream. Each slice delivers the iconic flavors of Venezuela's national dish.

Prep: 25 min
Cook: 55 min
Wait: 1 hr
Total: 2 hr 20 min
Makes: 1 lasagna (8 servings)

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Ingredients

8 servings

For the beef filling
2 lbs (900 g) beef chuck, cut into 1-inch pieces
2 tbsp (30 ml) olive oil
1½ large (225 g) yellow onion, finely diced
4 cloves (20 g) garlic, minced
1 large (180 g) red bell pepper, diced
1 tbsp (15 g) tomato paste
14½ oz (410 g) canned diced tomatoes, with juice
1 tsp (2.5 g) ground cumin
½ tsp (0.5 g) dried oregano
For the black beans
2 cans (15 oz each) (850 g) canned black beans, drained and rinsed
¼ medium (40 g) yellow onion, quartered
2 cloves (10 g) garlic, smashed
1 tbsp (15 ml) olive oil
½ tsp (1 g) ground cumin
For assembly
12 oz (340 g) lasagna noodles, dried
2 cups (300 g) queso blanco, crumbled
1 cup (240 ml) evaporated milk
2 medium (450 g) ripe plantains, peeled and sliced 1/4 inch thick
½ cup (120 ml) vegetable oil, for frying
salt, to taste
black pepper, to taste

Equipment (10)

Large skillet (12-inch or similar)
Saucepan or medium skillet
Pot for pasta (at least 4-quart)
Deep skillet for frying (3-4 quart, at least 3 inches deep)
9×13-inch (23×33 cm) baking dish
Aluminum foil
Paper towels
Wooden spoon
Slotted spoon
Sharp knife

Steps

Before you start

Peel and slice plantains just before frying to prevent browning
Preheat oven to 375°F (190°C) during the sauce simmering time
Drain and rinse canned beans thoroughly
Have all ingredients measured and prepped before you begin cooking

1
Brown the beef
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Working in three batches to avoid crowding, add beef pieces and let them sit undisturbed for 2-3 minutes until the bottom browns.
- Stir and cook another 3-4 minutes until deeply browned on all sides.
- Transfer with a slotted spoon to a plate and set aside.
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Ready when: Beef is deeply browned on all sides; no gray raw color remains
Tip: Don't crowd the pan or stir constantly—allow beef to develop a crust by letting it sit briefly before moving it
2
Build the sauce
- In the same skillet, reduce heat to medium.
- Add 1.5 large diced onion, minced garlic, and diced bell pepper; sauté, stirring often, for 5 minutes until softened and fragrant.
- Stir in 1 tbsp tomato paste and cook for 1 minute until the paste darkens and caramelizes slightly.
- Pour in the canned tomatoes with juice, then add 1 tsp ground cumin and 0.5 tsp oregano.
- Return the browned beef to the skillet and stir to combine.
- Reduce heat to low, cover partially, and simmer for 30 minutes, stirring occasionally.
- The sauce will reduce slightly and the beef will become tender.
- Season generously with salt and black pepper to taste.
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Ready when: Beef shreds easily with a spoon; sauce coats the back of a spoon
Tip: Low heat ensures the beef becomes tender and doesn't dry out; partial cover prevents splattering while allowing some reduction
3
Prepare black beans
- Heat 1 tbsp olive oil in a saucepan over medium heat.
- Add the quartered onion and smashed garlic cloves; cook for 2 minutes until fragrant.
- Pour in the drained and rinsed black beans along with 0.5 cup water and 0.5 tsp ground cumin.
- Using the back of a spoon, mash roughly half the beans against the side of the pan, leaving the rest whole for texture.
- Simmer gently for 5 minutes, stirring occasionally, until the mixture is creamy and flavors meld.
- Discard the onion and garlic pieces.
- Season with salt to taste.
- Keep warm on low heat.
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Ready when: Some beans are mashed into cream, others remain whole; liquid reduces by half
Tip: Mash only half the beans—you want a mix of creamy sauce and whole beans for texture contrast in the lasagna
4
Fry the plantain chipsOven 350°F / 175°C
- Heat 0.5 cup vegetable oil in a deep skillet over medium-high heat to 350°F (175°C).
- Test the temperature by dropping a thin plantain slice into the oil—it should sizzle and bubble immediately.
- Carefully add plantain slices in three batches (don't overcrowd).
- Fry each batch for 2-3 minutes per side until golden brown and soft when pierced with a fork.
- Transfer to a plate lined with paper towels and sprinkle lightly with salt while still hot.
- Repeat with remaining batches.
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Ready when: Plantain slices are golden brown and tender when pierced with a fork
Tip: If oil gets too hot, plantains brown before softening inside; if too cool, they won't crisp. Use a thermometer for accuracy
5
Cook the lasagna noodles
- Bring a large pot of salted water to a rolling boil.
- Add 12 oz lasagna noodles and cook according to package directions (usually 9-12 minutes) until al dente—tender but still slightly firm.
- Drain in a colander without rinsing (the starch helps them stick).
- Lay the cooked noodles flat on a clean kitchen towel or parchment paper to cool slightly for 2 minutes so they don't tear when layering.
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Ready when: Noodles are tender but still slightly firm when bent; they don't snap
Tip: Don't rinse the cooked noodles—starch on their surface helps them adhere to the layers in the baked lasagna
6
Preheat oven and prepare cream layerOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together 1 cup evaporated milk with 1.5 cups crumbled queso blanco, a pinch of salt, and a grind of black pepper.
- Whisk until smooth and well combined.
- This cream mixture will bind the layers together.
- Reserve the remaining 0.5 cup queso blanco for topping.
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Ready when: Oven rack comes to temperature; cream mixture is smooth and homogeneous
Tip: Reserve some cheese for the top so the finished lasagna has a golden, melted crust
7
Assemble the lasagna
- Spread a thin layer (about 1/2 cup) of the cooked beef sauce on the bottom of a 9×13-inch baking dish.
- Layer 3-4 lasagna noodles over the sauce, slightly overlapping.
- Spread 1/3 of the remaining beef sauce over the noodles, then 1/3 of the black beans mixture, then scatter 1/3 of the crispy plantain chips over top.
- Drizzle 1/3 of the cream mixture (about 5 tablespoons) over the plantains.
- Repeat this sequence two more times.
- Top with a final layer of noodles, pour the remaining cream mixture over, and finish by sprinkling the reserved 0.5 cup crumbled queso blanco evenly across the top.
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Ready when: Lasagna is evenly layered with visible colors of beef, beans, and plantains; all ingredients distributed
Tip: Don't pack the layers too tightly or the finished lasagna will be dense and won't slice cleanly
8
Bake the lasagnaOven 375°F / 190°C
- Cover the baking dish tightly with aluminum foil, making sure to oil the underside so it doesn't stick to the cheese.
- Bake at 375°F (190°C) for 25-30 minutes covered, until the edges bubble and steam escapes when you slightly lift the foil.
- Remove the foil and bake uncovered for an additional 10-15 minutes until the top is light golden brown and the cheese melts.
- If the top begins browning too fast, loosely cover with foil.
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Ready when: Cheese is melted and top is light golden; thick creamy sauce bubbles at the edges
Tip: Covering with foil prevents the top from browning too quickly before the layers heat through
9
Rest and serve
- Remove the lasagna from the oven and let rest at room temperature for 10 minutes before serving.
- During this time, the layers will set slightly, making it easier to cut clean portions without the layers sliding apart.
- Use a sharp knife to slice into eight squares and serve warm.
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Ready when: Lasagna has stopped actively bubbling at the edges; no longer steaming
Tip: Resist cutting into it immediately—the resting time is crucial for neat, intact portions

Good to know

Tips

Brown the beef in batches and don't stir constantly—allow it to develop a deep, flavorful crust before moving it. This step is key to authentic flavor.
Leave some black beans whole when mashing; this creates pleasant texture variation in the lasagna rather than a uniform bean paste.
Fry the plantains until they're fully tender inside and golden outside. Undercooked plantains will stay hard even after baking.
Don't skip the 10-minute resting period—it allows the layers to firm up just enough so portions hold together when sliced and served.

Make ahead

You can prepare the beef sauce and black bean mixture up to 2 days ahead; store them separately in airtight containers in the refrigerator. Fry the plantain chips no more than 4 hours ahead—longer storage makes them soften and lose their crispy texture. On serving day, cook the noodles, assemble, and bake.

Storage & reheating

Refrigerate leftover lasagna in an airtight container for up to 4 days. To reheat, cover loosely with foil and warm at 350°F (175°C) for 25-30 minutes until heated through. You can freeze the assembled (unbaked) lasagna for up to 3 months; thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the baking time. Do not freeze cooked lasagna with plantains if you want them to retain crispness—consume within 2 days of making for best texture.

Substitutions

beef chuck → Ground beef or shredded beef from a slow cooker. Ground beef will cook faster (cook only 15-20 minutes after browning). Slow-cooker beef must be shredded finely.
queso blanco → Fresh mozzarella, feta, or white cheddar. Queso blanco has a mild, slightly salty flavor. Mozzarella will be creamier; feta tangier; cheddar richer. Flavor will shift.
evaporated milk → Heavy cream mixed with 0.5 cup water, or whole milk mixed with 1 tbsp cornstarch. Evaporated milk prevents curdling; regular cream makes the lasagna richer. Milk needs cornstarch as a binder.
ripe plantains → Green plantain tostones (sliced thin), or crispy fried breadfruit. Green plantains are starchier and less sweet; fry the same way. Breadfruit mimics the texture but is drier—serve immediately.