Pasticho (Venezuelan Lasagna) Recipe

Pasticho (Venezuelan Lasagna) Recipe
Pasticho (Venezuelan Lasagna) Recipe photo by Taste of Home
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Pasticho (Venezuelan Lasagna) Recipe

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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.—
MAKES:
20 servings
TOTAL TIME:
Prep: 1 hour 50 min. Bake: 35 min. + standing
MAKES:
20 servings
TOTAL TIME:
Prep: 1 hour 50 min. Bake: 35 min. + standing

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

Directions

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. Yield: 20 servings.
Originally published as Pasticho (Venezuelan Lasagna) in Taste of Home Christmas Annual Annual 2012, p76

Nutritional Facts

1 piece: 721 calories, 49g fat (27g saturated fat), 167mg cholesterol, 813mg sodium, 40g carbohydrate (6g sugars, 3g fiber), 31g protein.

  • 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
  1. 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.
  2. 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.
  3. 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).
  4. 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. Yield: 20 servings.
Originally published as Pasticho (Venezuelan Lasagna) in Taste of Home Christmas Annual Annual 2012, p76

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