Preheat the oven to 190°C / 375°F and lightly oil a baking dish.

Peel the 2 plantains and slice them lengthwise into thin, even strips.

Peel and finely dice the 2 carrots, 2 celery stalks, 1 onion, and 2 garlic cloves.

Heat 1 tablespoon of olive oil in a frying pan over medium heat. Fry the plantain strips for 2 to 3 minutes per side until golden.

Remove the fried plantains from the pan and set them aside.

Heat the remaining 1 tablespoon olive oil in the frying pan. Sauté the onion, carrots, and celery for 5 minutes until softened.

Add the garlic and 400 g ground beef to the pan. Cook for 6 to 8 minutes, breaking up the meat until browned.

Stir in 2 tablespoons tomato paste and 400 g crushed tomatoes. Add 200 ml water and mix well.

Season the sauce with 1 teaspoon each of salt, black pepper, chili powder, ground ginger, and paprika. Simmer for 15 minutes until thick.

Grate the mozzarella and cheddar if they are not already shredded.

Arrange half of the fried plantain strips in the oiled baking dish. Spread half of the meat sauce evenly over the plantains.

Sprinkle half of the mozzarella and cheddar over the sauce. Repeat the layers with the remaining plantains, sauce, mozzarella, and cheddar.

Bake the pastelón for 20 to 25 minutes until the cheese is melted and golden. Rest for 5 minutes before serving.