Pasticho (Venezuelan Lasagna with Meat Sauce, Ham, and Bechamel) Recipe

Introduction

Pasticho is a layered Venezuelan lasagna that beautifully combines rich meat sauce, creamy béchamel, ham, and melted cheeses. This comforting dish is perfect for family dinners and gatherings, offering a delightful twist on a classic favorite.

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
• Béchamel 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

1. Step 1: To make the meat sauce, heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it begins to soften. Stir in the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
2. Step 2: Crumble in the ground beef, breaking it into small pieces with a spoon. Continue cooking, stirring occasionally, until browned. Season with salt and pepper.
3. Step 3: Stir in the tomato paste until the beef is well coated. Add the soy sauce and Worcestershire sauce, then pour in the red wine. Stir well to deglaze the pan and cook until the liquid thickens and nearly evaporates.
4. Step 4: Add the canned tomatoes, dried oregano, sugar, bay leaf, and basil. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the tomatoes are completely softened and can be broken apart easily, about 30 to 45 minutes. Adjust seasoning, remove the bay leaf, and set aside.
5. Step 5: For the béchamel sauce, melt the butter in a large saucepan over medium-low heat. Once melted, whisk in the flour and cook until golden and bubbling.
6. Step 6: Slowly whisk in the milk, continuing to stir until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove from heat.
7. Step 7: Preheat the oven to 375˚F (190˚C). Lightly grease a 9×13 inch (23×33 cm) deep baking dish with butter.
8. Step 8: Bring a large pot of salted water to a boil. Add the dried lasagna noodles and cook until almost al dente; they will finish cooking in the oven. Drain and set aside.
9. Step 9: To assemble, spread a thin layer of béchamel sauce over the bottom of the baking dish. Add a layer of noodles, followed by half of the meat sauce, then a layer of sliced ham. Spread another layer of béchamel, then one-third of the mozzarella and Parmesan cheeses.
10. Step 10: Add another noodle layer, the remaining meat sauce, ham, béchamel, and another third of the cheeses. Finish with a final layer of noodles, the remaining béchamel, and the rest of the mozzarella and Parmesan.
11. Step 11: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes until the cheese is bubbly and lightly golden.
12. Step 12: Let the pasticho cool for 10 minutes before slicing. Garnish with additional fresh basil if desired, and serve warm.

Tips & Variations

• For a richer flavor, use beef stock instead of red wine if preferred.
• Try adding sautéed mushrooms or spinach layers for extra vegetables.
• Use no-boil lasagna noodles to save time, but ensure there is enough sauce to soften them during baking.
• Top with extra Parmesan cheese before baking for a more golden crust.

Storage

Store leftover pasticho covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven covered with foil at 350˚F (175˚C) until heated through. For longer storage, freeze in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pasticho ahead of time?

Yes, you can assemble the pasticho and store it in the refrigerator for up to 24 hours before baking. This gives flavors more time to meld and makes for an easy meal prep.

Do I have to boil the lasagna noodles first?

Boiling the noodles until almost al dente is recommended to ensure they cook through in the oven properly. However, you can use no-boil noodles if you add enough sauce to keep the layers moist.

Pasticho (Venezuelan Lasagna with Meat Sauce, Ham, and Bechamel) Recipe

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★★★★★

4.9 from 67 reviews

Pasticho is a rich and comforting Venezuelan-style lasagna featuring layers of tender lasagna noodles, flavorful meat sauce made with ground beef and tomatoes, creamy béchamel sauce, thinly sliced ham, and a blend of mozzarella and Parmesan cheeses. This hearty baked pasta dish combines slow-simmered meat sauce and creamy béchamel for an indulgent family meal perfect for gatherings or special occasions.

• Author: nova
• Prep Time: 40 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Venezuelan

Ingredients

Scale 1x2x3x

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

Béchamel 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

1. Make the meat sauce: Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it begins to soften. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Crumble in the ground beef and break it apart with a spoon. Cook until browned and finely broken up, seasoning with salt and pepper. Stir in the tomato paste until well coated, then add soy sauce and Worcestershire sauce. Pour in the red wine and stir to deglaze the pan, cooking until the liquid reduces and thickens. Add the whole peeled tomatoes, oregano, sugar, bay leaf, and fresh basil. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes, stirring occasionally, until tomatoes break down completely. Adjust seasoning, remove bay leaf, and set sauce aside.
2. Prepare the béchamel sauce: In another large saucepan, melt the butter over medium-low heat. Once melted, whisk in the flour and cook until it turns golden and bubbling, about 1-2 minutes. Gradually whisk in the milk, continuing to stir until the sauce thickens and coats the back of a spoon. Season with salt, freshly ground pepper, and nutmeg. Remove from heat.
3. Cook the lasagna noodles: Bring a large pot of salted water to a boil. Add the dried lasagna noodles and cook until just shy of al dente, as they will finish cooking in the oven. Drain noodles and set aside.
4. Assemble the pasticho: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) deep baking dish with butter. Spread a thin layer of béchamel sauce over the bottom. Layer noodles on top, then half of the meat sauce, followed by a layer of sliced ham. Spoon a layer of béchamel sauce, then sprinkle one-third of the mozzarella and Parmesan cheeses. Repeat with another noodle layer, remaining meat sauce, ham, béchamel, and another third of the cheeses. Top with a final noodle layer, the remaining béchamel, mozzarella, and Parmesan.
5. Bake the pasticho: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and golden, about 15-20 minutes. Allow to cool for 10 minutes before slicing. Garnish with additional fresh basil if desired and serve warm.

Notes

• You can substitute beef stock for red wine if preferred or to make it non-alcoholic.
• For ease, use pre-shredded mozzarella, but freshly shredded provides a creamier melt.
• Allowing the pasticho to rest after baking helps it set and makes slicing cleaner.
• Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven.
• Fresh basil garnish adds bright flavor and visual appeal.

Keywords: Pasticho, Venezuelan lasagna, baked pasta, meat sauce, béchamel, lasagna noodle, comfort food, casserole