Pasticho (Pasticho Venezolano) is the Venezuelan version of lasagna. Venezuelan cuisine has been greatly influenced by the Europeans (notably Italian, Spanish, and Portuguese). It actually follows Italy’s lead as the second highest country for pasta consumption. There are a couple of differences to distinguish it from the Italian version. Instead of ricotta cheese, the pasta is covered with a creamy bechamel sauce. The tomato meat sauce is also seasoned with soy sauce and Worcestershire sauce. Occasionally, ham is added to the layers.
This is best made in a deep 9×13 inch baking dish. For the photos, I divided the ingredients between an 8×8 inch and a smaller baking dish. I cut the noodles to fit the pan. My first layers of pasta only included 3 noodles, but I would layer with 4-5 in the future. I had a few leftover and would have liked a bit more pasta in the dish.
Once out of the oven, let the lasagna rest for a few minutes to settle before slicing and serving. This will keep you from completely burning the roof of your mouth from all of the bubbly cheese and will keep the lasagna from completely falling apart. I waited 10 minutes and the layers still slid a little.