Pasticho Venezuelan Lasagna

Pasticho is a delicious version of lasagna that is very popular in Venezuela. Its origins come from the Mediterranean, where a similar dish called “Pastitsio” is made with tubular pasta and lots of creamy béchamel sauce.

In Venezuela, Pasticho is prepared with lasagna noodles, layered alternately with a tomato-based meat sauce and béchamel sauce, with cheese and sometimes ham.
Although it takes some extra work, the flavor combination is well worth the effort!

Pasticho Venezuelan Lasagna

1 pound oven-ready lasagna noodles

2 Tbs. olive oil
1 large onion, finely chopped
3 cloves garlic, minced
sea salt and pepper
1 lb. ground beef
1 Tbs. soy sauce
1 Tbs. Worcestershire sauce
1 28-ounce can of stewed tomatoes
1 6-ounce can of tomato sauce
1 Tbs. dried rosemary

1/2 cup butter
1/2 cup flour
5 cups milk
sea salt and white pepper
2 cups mozzarella cheese, grated
4 cups grated Parmesan cheese, grated and divided
1/4 tsp. ground nutmeg

 

Preheat the oven to 425 degrees.

 

Heat olive oil in a large skillet or stockpot. 

 

Add onions and garlic (with salt and pepper) and cook over low-medium heat until soft and fragrant.

Add ground beef, soy sauce, and Worcestershire sauce and cook, stirring, until meat is well-browned.

Add stewed tomatoes, tomato paste, and rosemary. 

 

Simmer over very low heat until sauce thickens and develops a rich flavor, about 30 to 45 minutes.

 

While the red sauce is simmering, prepare the béchamel sauce.

Place the butter in a heavy saucepan and melt it over medium-low heat. Whisk in the flour and cook until the butter-flour mixture is bubbly.

Whisk the milk into the butter-flour mixture, and cook over medium heat, stirring constantly, until the sauce thickens. 

 

Add salt and white pepper, nutmeg, and 2 cups of Parmesan cheese. 

 

Stir until smooth. 

 

Spread a thin layer of béchamel sauce on the bottom of a 9 x 13-inch baking dish. 

 

Top with a layer of oven-ready lasagna noodles.

Cover the noodles with a layer of one-third of the meat sauce.

Top meat sauce with another layer of noodles. 

 

Spread another, thicker layer of bechamel sauce (about 1 cup) on top of the noodles then sprinkle 1/3 of the mozzarella cheese and 1/3 of the remaining 2 cups of Parmesan.

Repeat with another meat sauce layer, then another béchamel and cheese layer. 

 

Repeat with one more meat sauce layer. 

Top with a final layer of noodles then spread the remaining béchamel over the noodles, and sprinkle remaining mozzarella and Parmesan cheese over the top.

Cover the lasagna with a piece of foil and bake, covered, for 30 minutes.

 

 Remove foil and continue to bake until cheese is melted, and lasagna is heated through and bubbly. 

 

Let cool for 5 to 10 minutes before serving.