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 recipe, ready in about 65 minutes, pairs yuca, ground beef, 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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 yuca 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.
