Pasticho Venezolano
Indulge in the rich layers of Venezuelan Pasticho, a comforting dish reminiscent of lasagna. This hearty bake features alternating layers of tender pasta, savory ground beef, creamy béchamel sauce, and melted cheese, baked to golden perfection for a satisfying meal.
Ingredients
Pasticho
- 12 sheets of rolled flat lasagna pasta
- 1 cup mozzarella cheese, shredded
- 2 cups parmesan cheese, grated
- 8 cups Bolognese Sauce
Bechamel Sauce
- ¼ tsp black pepper
- ½ cup unsalted butter
- ¼ tsp nutmeg
- ½ cup flour
- 1 tsp kosher salt
- 8 cups milk, warm
Instructions
- In a medium pot over medium heat, melt butter.
- Once melted, add flour and whisk until smooth, about 2 minutes.
- Gradually pour in warm milk, whisking constantly to prevent lumps.
- Season with salt, nutmeg, and black pepper.
- Simmer and whisk until the sauce thickens and coats the back of a spoon, about 5-8 minutes.
- Remove from heat, adjust seasoning, and set aside.
- Preheat oven to 375º F. Line a large baking sheet with aluminum foil.
- Butter a 13 x 9-inch baking dish.
- Spread 1/2 cup of béchamel sauce on the bottom.
- Arrange 3 pasta sheets side by side.
- Evenly layer with bolognese sauce, then 1 1/2 cups béchamel sauce, and sprinkle with 1/2 cup Parmesan cheese.
- Finish with a final layer of pasta sheets topped with remaining béchamel, Parmesan cheese, and mozzarella.
- Cover dish with foil and place on baking sheet.
- Bake on the middle rack for 45-50 minutes, until bubbling and pasta is tender.
- Remove foil and bake uncovered for 15 minutes or until cheese is golden.
- Let lasagna rest for 8-10 minutes before serving.