PASTICHO RECIPES

PASTICHO (VENEZUELAN LASAGNA) RECIPE: HOW TO MAKE IT

Pasticho (Venezuelan Lasagna) Recipe: How to Make It image

Since I was a child knew my passion was to cook and I would invent new dishes. I sampled a lasagna at a local restaurant in Venezuela and I re-created at home. My father fell in love with the rich, creamy layer that complimented the tomato meat sauce in my pasticho.—

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 25 minutes

Prep Time 01 hours 50 minutes

Cook Time 35 minutes

Yield 20 servings.

Number Of Ingredients 23

Ingredients

1 pound ground beef
1 pound ground pork
1 large Spanish onion, finely chopped
1 celery rib, finely chopped
1 small carrot, shredded
3 tablespoons olive oil
4 garlic cloves, minced
2 cans (28 ounces each) whole tomatoes with basil, undrained
1 can (29 ounces) tomato puree
1 bay leaf
1 teaspoon salt
MUSHROOM SAUCE:
2-1/4 cups sliced baby portobello mushrooms
1/3 cup butter, cubed
1 tablespoon olive oil
6 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups shredded Parmesan cheese
LAYERS:
3 packages (9 ounces each) no-cook lasagna noodles
7 cups shredded part-skim mozzarella cheese
2 cups shredded Parmesan cheese

Steps:

In a Dutch oven, cook the beef, pork, onion, celery and carrot in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato puree, bay leaf and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour., Meanwhile, in a Dutch oven, saute mushrooms in butter and oil until tender. Add the cream, salt and pepper. Bring to a boil. Stir in Parmesan cheese; cook and stir for 20-25 minutes or until thickened., Discard bay leaf from meat sauce. Spread 1-1/4 cups meat sauce into a greased 4-qt. baking dish. Top with six noodles. Layer with 1-3/4 cups meat sauce, 1 cup mozzarella cheese, six noodles, 1-1/4 cups mushroom sauce, 1/3 cup Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers three times. Top with remaining noodles, meat sauce, mushroom sauce, mozzarella cheese and Parmesan cheese (dish will be full)., Cover and bake at 400° for 20 minutes. Uncover; bake 15-20 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 721 calories, FatContent 49g fat (27g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 813mg sodium, CarbohydrateContent 40g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 31g protein.

VENEZUELAN PASTICHO - MOMMY'S HOME COOKING - EASY ...

Venezuelan Pasticho - Mommy's Home Cooking - Easy ... image

Pasticho is the Venezuelan version of Lasagna. This Venezuelan Pasticho is creamy, cheesy, full of flavor and totally irresistible! Try it.

Provided by Oriana Romero

Categories Main Course

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 10

Ingredients

8 tablespoons butter
4 tablespoons flour
4 cups milk, (warm)
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
12 sheets of rolled flat lasagna pasta ((I use Barilla - no boiling required))
6 - 8 cups Bolognese Sauce
2 cups parmesan cheese, (grated)
1 cup mozzarella cheese, (shredded )

Steps:

Make the Bolognese sauce:
Prepare Bechamel sauce:
Assemble Pasticho:

Nutrition Facts : Calories 532 kcal, CarbohydrateContent 38 g, ProteinContent 25 g, FatContent 23 g, SaturatedFatContent 14 g, FiberContent 7 g, SugarContent 25 g, ServingSize 1 serving

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