Venezuelan Lasagna (Pasticho)

August 18, 2016

Pasticho is a Venezuelan version of lasagna. It is meaty, cheesy and creamy. What else could you possibly need?

For the meat sauce:

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound (450g) ground beef
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 27 oz (800ml) can whole, peeled tomatoes
1 6 oz (170g) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 tablespoon sugar
½ cup beef stock
salt and pepper to taste

For the bechamel sauce:

½ cup (110g) butter
½ cup (65g) flour
4½ cups (1,1l) milk
salt and pepper to taste
¼ teaspoon nutmeg
½ cup grated Parmesan cheese

For the lasagna assembly:

1 pound (450g) no boil lasagna noodles
½ cup grated Parmesan cheese
10 oz Mozzarella cheese, grated

The red sauce. Heat olive oil in a large skillet or a saucepan. Add onion and garlic and sauté until softened, about 5 minutes. Add beef, soy and Worcestershire sauces, and cook, stirring, until beef is...
See the full directions on my site

Nutritions

Calories
2572

Sodium
7439mg
309% DV

Fat
169g
260% DV

Protein
177g
355% DV

Carbs
61g
20% DV

Fiber
12g
50% DV