Venezuelan Pasticho Recipe - quearepas.com
Venezuelan Pasticho is an exquisite lasagna dish. It is prepared by cooking a meat sauce with onions, garlic, peppers, carrots, tomatoes and spices. On the other hand, a bechamel sauce is made with butter, flour and milk. Then the pasticho is assembled in alternating layers of lasagna pasta, meat sauce and grated cheese, finishing with bechamel sauce and cheese. Bake until golden brown and bubbling, delicious!
Ingredients
Preparation of the meat sauce:
- 500 gr Ground beef (can be beef or mixed beef and pork)
- 1 unit Large onion, finely chopped
- 2 unit Garlic cloves, minced
- 1 unit Red bell pepper, chopped
- 2 unit Carrots, grated
- 1 unit Can (400 grams) of peeled tomatoes, crushed
- 2 tbsp Tomato paste
- 1/2 tbsp Cumin powder
- 1/2 tbsp Dried oregano
- 1 unit Salt to taste
- 1 unit Pepper to taste
- 1 unit Vegetable oil for frying
Preparation of the bechamel sauce:
- 1 L Milk
- 4 tbsp Butter
- 4 tbsp Wheat flour
- 1 unit Salt to taste
- 1 unit Pepper to taste
Assembly of the Venezuelan Pasticho:
- 500 gr Precooked lasagna pasta
- 200 gr Grated cheese (preferably mozzarella cheese)
- 1 unit Vegetable oil for frying
- 1 unit Salt for seasoning pasta cooking water
Instructions
Preparation of the meat sauce:
- In a large skillet, heat a little vegetable oil over medium heat. Add the onion, garlic and red bell pepper. Cook until tender and lightly browned.
- Add the ground beef to the skillet and cook until browned and cooked through. Break up the meat with a wooden spoon to break up any lumps.
- Add the grated carrots, crushed tomatoes and tomato paste to the pan. Season with cumin, oregano, salt and pepper to taste. Cook over medium-low heat for about 15-20 minutes, so that the flavors blend and the sauce thickens slightly. Stir occasionally.
Preparation of the bechamel sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for a few minutes to cook the flour and form a roux.
- Pour the milk gradually into the saucepan, stirring constantly to avoid lumps. Cook over medium-low heat until the sauce thickens and has a smooth consistency. Remove from heat and set aside.
Assembly of the Venezuelan Pasticho:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- In a large pot, bring salted water to a boil. Cook the pre-cooked lasagna pasta according to package directions, but cook it a little less time than indicated, as it will finish cooking in the oven. Drain the pasta and rinse it with cold water to stop the cooking.
- In an ovenproof dish, place a thin layer of béchamel sauce on the bottom. Then, place a layer of lasagna pasta covering the entire bottom of the dish.
- Add a layer of meat sauce over the pasta and sprinkle grated cheese on top. Repeat this layering process alternating between pasta, meat sauce and grated cheese until all the ingredients are used up. Be sure to finish with a layer of béchamel sauce and grated cheese on top.
- Cover the dish with aluminum foil and bake for approximately 30-40 minutes, or until the pasticho is bubbly and golden brown on top.
- Remove the foil during the last few minutes of baking to allow the top layer to brown slightly.
- Once ready, remove the pasticho from the oven and let it rest for a few minutes before serving. This will allow the layers to set and make it easier to cut and serve.
- Serve the Pasticho Venezolano hot and enjoy it with your favorite side dishes, such as a fresh vegetable salad and freshly baked bread.
Video
Notes
Nutritional Information
The nutritional information for Pasticho Venezolano may vary depending on the ingredients used and the portions served. The following is a general estimate of the nutritional information for an average serving (approximately 200 grams) of Pasticho Venezolano:- Calories: about 400-500 calories.
- Fats: about 20-30 grams, depending on the type of meat and cheese used.
- Carbohydrates: about 30-40 grams, mainly from lasagna pasta.
- Protein: about 20-30 grams, depending on the amount and type of meat used.
- Fiber: around 3-5 grams, mainly from the vegetables in the meat sauce.
- Sugars: around 5-10 grams, coming from the natural ingredients present in the recipe.
- Sodium: about 500-800 milligrams, depending on the amount of salt used in the preparation.