Caribbean: Venezuela: Venezuelan Pasticho (Version of Italian Lasagna)
INGREDIENTS:
BECHAMEL:
4 tablespoons flour
4 cups milk, warm
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
INSTRUCTION:
FOR THE PASTICHO:
MAKE THE BELOGNESE SAUCE:
COOK’S NOTE: Make–Ahead Plan: I recommend making it a day before serving, as bolognese sauce tastes even better the next day! It will keep safely in the fridge for two to three days.
PREPARE BECHAMEL SAUCE:
Some people like to add ham to the pasticho, if you are one of them, you can add the ham slices over the bolognese sauce layer. When you let the lasagna rest before serving, it will keep the lasagna from becoming runny and help it to keep its shape when cut.
Feel free to swap the meat in the bolognese sauce to whatever you have on hand. Try ground turkey or pork!
If you are a vegetable fan, feel free to sneak some in there! Grated carrots, diced mushrooms, or bell peppers make for an excellent addition to the pasticho.
Add some red pepper flakes or cayenne peppers to the sauce to give your lasagna some extra heat.
Be sure to grease your casserole dish so your lasagna can come out easily.