Pasticho is the Venezuelan version of Lasagna. This Venezuelan Pasticho is creamy, cheesy, full of flavor and totally irresistible! Try it.
Today, I’d like to share my “Pasticho Venezolano” recipe.
What is Pasticho?
Pasticho is the Venezuelan version of Lasagna. It is very creamy since it has bechamel sauce. YUM. This is a very popular dish back home. Each family has its own recipe – which is guarded jealously. In my opinion, the secret of good or Pasticho is the meat sauce.
Pasticho is a family favorite, hands down!
I remember how preparing Pasticho was a lot of work. I looked at it almost like a marathon. So, I cooked it only on special occasions.
Well, marathon NO MORE.
Now, I always have frozen meat sauce in the freezer and I also use pasta that requires no previous cooking. The bechamel sauce is made in 10 min so if you plan in advance you can have a delicious Pasticho without all the work.
Looking for more Venezuelan Recipes?
- Venezuelan Pabellon Bowl [Video]
- Venezuelan Pernil
- Easy No-Bake Venezuelan Bienmesabe
- Venezuelan Papitas de Leche
- Venezuelan Polvorosas Cookies
- 8 tablespoons butter
- 4 tablespoons flour
- 4 cups milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
Make the Bolognese sauce:
- To make the bolognese sauce follow the instructions in this recipe. I usually make the bolognese the day before.
Prepare Bechamel sauce:
- In a medium pot, melt butter over medium heat. When the butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Add salt, nutmeg, and pepper and continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 5 - 8 minutes. The sauce should be thick enough to coat the back of a wooden spoon. Remove from heat and check for seasoning. Set aside.
- Preheat oven to 375º F. Line a large baking sheet with aluminum foil.
- Spray with butter a 13 x 9-inch baking dish. Spread 1/2 cup of the bechamel sauce into the bottom.
- Arrange the 3 pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of bolognese sauce, about 2 cups. Spread 1 1/2 cup of the bechamel sauce. Sprinkle 1/2 cup of parmesan cheese on top. Arrange another 3 layers of the pasta sheet, bolognese sauce, bechamel sauce, and parmesan cheese. Repeat. Arrange the final layer of pasta sheets and top with remaining béchamel, Parmesan cheese and mozzarella cheese.
- Cover the lasagna dish with aluminum foil and place it on the baking sheet. Bake on the middle rack of the oven for 45 - 50 minutes, or until top is bubbling and the pasta is tender. Remove cover and continue to bake for about 15 minutes or until the cheese on top becomes golden.
- Let it rest for 8- 10 minutes before serving.
- 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.
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- How to Make Venezuelan Arepas
- Venezuelan Cheese and Ham Empanadas
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