Description
Pasticho is a Venezuelan-style lasagna made with layers of tender lasagna noodles, savory meat sauce, sliced ham, creamy béchamel, mozzarella, and Parmesan cheese, then baked until bubbling and golden.
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 9×13 inch (23×33 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.
Notes
- Allow the Pasticho to rest for about 10 minutes after baking before slicing. This helps the layers set and makes serving easier.
- The lasagna noodles can be cooked until nearly al dente because they will continue cooking in the oven.
- Red wine can be replaced with beef stock in the meat sauce.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main
- Method: Bake
- Cuisine: Venezuelan