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A slice of Pasticho (Venezuelan Lasagna) on a plate with fresh basil.
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Pasticho (Venezuelan Lasagna)

A recipe for Pasticho (Venezuelan Lasagna)! Lasagna noodles are layered with a meat sauce, ham, béchamel, and cheese, then baked until golden.
Course Main
Cuisine Venezuelan
Keyword lasagna, meat, pasta, South America, Venezuela, Venezuelan
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
0 minutes
Total Time 2 hours 15 minutes
Servings 8 -12 Servings

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.