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Pasticho (Venezuelan Lasagna)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Pasticho is the Venezuelan version of Italian lasagna. Layers of pasta, bolognese sauce, bechamel, mozzarella cheese, ham and topped with a lot of parmesan cheese. A scrumptious, indulgent and filling dinner.
Course: Main Course
Cuisine: Venezuelan
Keyword: lasagna, venezuelan pasticho
Servings: 6 pieces
  • 9 oven-ready lasagna noodles
  • 100 gr ham
  • 150 gr shredded mozzarella cheese
  • 50 gr parmesan cheese
Bolognese sauce:
  • ½ onion
  • 1 garlic clove minced
  • 250 gr ground meat
  • 1 can crushed tomato
  • 1 tbsp dry basil
  • ½ tbsp dry oregano
  • 1 tsp dry thyme
  • 1 tbsp olive oil
  • ½ tsp sugar
  • ¼ cup milk
  • salt and pepper to taste
Bechamel sauce:
  • 500 ml of milk
  • 50 gr butter
  • ½ onion
  • ½ tsp Nutmeg
  • ½ tsp Black pepper
  • Pinch of salt
Bolognese sauce:
  1. In a big pan, pour the olive oil and heat it over medium heat. Add the onion cut into small cubes, and the garlic clove minced. Cook for a couple of minutes until the garlic is fragrant.
  2. Add the ground meat and cook it until the meat is no longer pink.

  3. Add the crushed tomatoes, milk, sugar, thyme, oregano, basil and salt and pepper to taste. Simmer for 8 - 10 minutes until you get a meaty sauce.
Bechamel sauce:
  1. In a pot, melt the butter and cook the onion cut into slices until they are transparent (about 2 minutes).
  2. Add the flour and stir until you get a thick paste.
  3. Slowly pour the milk to get a white sauce.
  4. Season with nutmeg, salt, and pepper.
Assembling the pasticho:
  1. Preheat the oven to 180ºC (350ºF)
  2. In a square casserole dish spread 1 tbsp of bechamel sauce at the bottom.
  3. Start layering in the following order: bechamel, pasta noodle, bolognese, mozzarella, ham. Repeat for three or four times. The last layer must end with pasta and bechamel. The bechamel must cover the pasta completely. Finally, add the parmesan grated cheese at the top to get a golden au gratin finish.
  4. Take it to the oven for 25 - 30 minutes until the surface looks golden (like in the pictures)