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.
lasagna, venezuelan pasticho
9oven-ready lasagna noodles
150grshredded mozzarella cheese
1garlic clove minced
1can crushed tomato
salt and pepper to taste
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.
Add the ground meat and cook it until the meat is no longer pink.
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.
In a pot, melt the butter and cook the onion cut into slices until they are transparent (about 2 minutes).
Add the flour and stir until you get a thick paste.
Slowly pour the milk to get a white sauce.
Season with nutmeg, salt, and pepper.
Assembling the pasticho:
Preheat the oven to 180ºC (350ºF)
In a square casserole dish spread 1 tbsp of bechamel sauce at the bottom.
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.
Take it to the oven for 25 - 30 minutes until the surface looks golden (like in the pictures)