Entree: Venezuela – National Cuisine – Pasticho (Venezuelan baked lasagna layered with seasoned ground beef, tomato sauce, creamy béchamel, and melted cheese)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 12 lasagna noodles (no-boil or precooked), approx. 12 sheets (340 g)
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 medium green bell pepper, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1/4 cup (60 g) tomato paste
- 15 oz (425 g) crushed tomatoes (1 can)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 oz (225 g) shredded mozzarella cheese
- 1 cup (240 g) queso blanco fresco or ricotta, crumbled
- 1/2 cup (50 g) grated Parmesan cheese, divided
- For the béchamel:
  - 4 tbsp (56 g) unsalted butter
  - 1/4 cup (30 g) all-purpose flour
  - 2 cups (480 ml) whole milk
  - Pinch of grated nutmeg (about 1/8 tsp or 0.5 g)
  - 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat and prep: preheat oven to 375°F (190°C). If using regular lasagna noodles, cook according to package directions to al dente, drain and set aside.
2. Make the meat sauce (ragù): heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add chopped onion and bell pepper and sauté until softened, about 5–7 minutes. Add garlic and cook 30 seconds. Add 1 lb (454 g) ground beef and cook, breaking up meat, until browned and no longer pink, about 6–8 minutes. Stir in tomato paste, crushed tomatoes, 1 tsp (5 g) ground cumin, 1 tsp (5 g) dried oregano, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper. Reduce heat and simmer uncovered 15–20 minutes to meld flavors and thicken. Adjust seasoning.
3. Make béchamel sauce: in a medium saucepan, melt 4 tbsp (56 g) butter over medium heat. Whisk in 1/4 cup (30 g) flour and cook 1–2 minutes without browning. Gradually whisk in 2 cups (480 ml) milk until smooth. Cook, stirring, until sauce thickens to a pourable cream consistency, about 5–7 minutes. Season with 1/2 tsp (3 g) salt, 1/4 tsp (0.5 g) pepper and a pinch of nutmeg.
4. Assemble the pasticho: spread a thin layer of meat sauce across the bottom of a 9x13 inch (23x33 cm) baking dish. Arrange a single layer of lasagna noodles to cover the bottom. Spoon one-third of the meat sauce over noodles, drizzle with about one-third of the béchamel, and sprinkle with a third of the shredded mozzarella and some crumbled queso blanco. Repeat layering (noodles, meat sauce, béchamel, cheeses) two more times, finishing with béchamel and the remaining mozzarella. Sprinkle the top with 1/4 cup (25 g) Parmesan.
5. Bake and rest: cover the dish loosely with foil and bake in the preheated oven 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden. Let rest 10–15 minutes before cutting. Sprinkle with remaining 1/4 cup (25 g) Parmesan and chopped parsley if desired. Serve hot.