Pastelón de Yuca con Queso
A Puerto Rican twist on lasagna featuring layers of tender yuca, savory beef sauce, and melted cheese for a satisfying vegetarian-friendly dish. This puerto rican-inspired vegetarian (vegetarian) ready in about 65 minutes pairs (peeled, sliced 1/4 inch thick) yuca, ground beef, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs (peeled, sliced 1/4 inch thick) yuca
- 8 oz ground beef
- 1/2 cup finely diced onion
- 1 cup tomato sauce
- 2 cloves minced garlic
- 1/2 tsp cumin
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Boil yuca slices in salted water for 15 minutes until tender; drain and pat dry. Heat olive oil in a skillet over medium heat, add onion and garlic, and cook for 3 minutes until fragrant.
- Step 2: Add ground beef to the skillet, breaking it apart with a spoon; cook until browned (5-7 minutes). Stir in tomato sauce, cumin, salt, and pepper; simmer for 10 minutes until thickened.
- Step 3: Preheat oven to 375°F (190°C). Spread 1/2 cup of the beef sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the yuca slices over the sauce, then spread 1/3 of the remaining beef sauce, followed by 1/4 cup mozzarella and 1 tbsp Parmesan.
- Step 4: Repeat layers twice: yuca, beef sauce, and cheese. Top with remaining mozzarella and Parmesan.
- Step 5: Bake uncovered for 25 minutes until cheese is bubbly and golden. Let rest 10 minutes before slicing to set the layers.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pastelón de Yuca con Queso take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pastelón de Yuca con Queso?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Pastelón de Yuca con Queso?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pastelón de Yuca con Queso for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pastelón de Yuca con Queso vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
