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Prepare your sweet plantains by scoring the skins, peeling them off and cutting the plantain in half.
Then cut thin slices from each halve. These slices will be your 'lasagna sheets'.
Based on preference, shallow fry the plantains until golden caramel color (7 minutes each side) or you may bake them.
Rest the plantains on a paper-towel lined plate to absorb the excess oil.
Add sofrito to a medium-high heat pan with some olive oil.
Cook sofrito until aromatic and then add ground beef.
Add seasoning, stuffed olives (optional) and tomato sauce.
Reduce heat and simmer until all extra liquid evaporates.
Drain any excess oil.
When all components are complete, begin to layer them into a lightly greased pan.
Begin with the plantain layer. Lay plantain slices side-by-side until bottom of dish is mostly covered.
Add and smooth picadillo over plantain layer.
Sprinkle half of cheese amount over ground beef and beat eggs with milk. Pour half the egg mixture over the pastelon.
Repeat the layers and pour the remaining egg mixture on top.
Bake for 25 minutes and enjoy!