Pasticho (Venezuelan Lasagna)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 15 mins
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Servings
8 -12 Servings
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Course
Main Course
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Cuisine
Venezuelan
Pasticho (Venezuelan Lasagna)
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A recipe for Pasticho (Venezuelan Lasagna)! Lasagna noodles are layered with a meat sauce, ham, béchamel, and cheese, then baked until golden.
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Ingredients
Meat Sauce:
- 2 tablespoons (30 milliliters) olive oil
- 1 medium onion peeled and chopped
- 4 cloves garlic peeled and minced
- 1 pound (450 grams) ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons (35 grams) tomato paste
- 1 tablespoon (15 milliliters) soy sauce
- 2 teaspoons Worcestershire sauce
- 1/2 cup (120 milliliters) red wine or beef stock
- 1 can (28 ounces, 794 grams) whole, peeled tomatoes
- 1 tablespoon dried oregano
- 1 tablespoon granulated sugar
- 1 bay leaf
- 1/4 cup (9 grams) fresh basil finely chopped, plus more for garnish
Bechamel Sauce:
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (63 grams) all-purpose flour
- 4 1/2 cups (1 liter) milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
For assembling:
- 1 pound (450 grams) dried lasagna noodles
- 12 ounces (340 grams) thinly sliced ham
- 12 ounces (340 grams) low moisture mozzarella cheese shredded
- 4 ounces (113 grams) Parmesan cheese freshly grated
Instructions
To make the meat sauce:
- In a large saucepan, drizzle the olive oil over medium heat.
- Add the onion and cook, stirring occasionally, until beginning to soften. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Crumble in the beef, breaking apart the pieces with a spoon.
- Continue to cook, stirring occasionally, until browned and broken into small pieces. Season with salt and pepper.
- Stir in the tomato paste until well coated. Add the soy sauce and Worcestershire sauce.
- Pour in the red wine and stir well to deglaze the pan. Cook until the liquid is thickened and nearly evaporated.
- Add the tomatoes, oregano, sugar, bay leaf, and basil. Once the mixture is boiling, reduce to a simmer and cook, stirring occasionally, until the tomatoes are completely softened and easily broken apart, about 30-45 minutes.
- Adjust seasonings to taste, remove the bay leaf, and set aside.
To cook the Bechamel:
- In a large saucepan, melt the butter over medium low heat.
- Once melted, whisk in flour until golden and bubbling.
- Slowly whisk in milk and continue to stir until thickened enough to coat the back of a spoon.
- Season with salt, pepper, and nutmeg. Remove from heat.
To assemble:
- Preheat oven to 375˚F (190˚C). Lightly grease a 9x13 inch (23x33 centimeter) deep baking dish with butter.
- If cooking the pasta first: Bring a large pot of salted water to a boil. Add the dried lasagna noodles and cook until almost al dente, nearly tender. They will cook further in the oven. Drain and set aside.
- Cover the bottom of the prepared baking dish with a thin layer of the béchamel sauce.
- Top with a layer of the lasagna noodles.
- Spread with a layer of 1/2 of the meat sauce.
- Cover with a layer of the thinly sliced ham.
- Top with another layer of béchamel, then 1/3rd of the Mozzarella and Parmesan.
- Cover with another layer of pasta, then the remaining meat sauce, then ham, béchamel, and 1/3rd Mozzarella and Parmesan.
- Add a final layer of noodles, then the remaining béchamel sauce, Mozzarella, and Parmesan.
- Cover the baking dish with foil and bake in preheated oven for 30 minutes.
- Remove the foil and bake until cheese is bubbly and beginning to turn golden, 15-20 minutes.
- Allow to cool for 10 minutes before slicing and serving. Garnish with additional basil if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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