Pasticho Venezuelan Lasagna Recipes
PASTICHO (VENEZUELAN LASAGNA)
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
Time 2h25m
Yield 20 servings.
Number Of Ingredients 23
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, Fat 49g fat (27g saturated fat), Cholesterol 167mg cholesterol, Sodium 813mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.
PASTICHO
Pasticho is the Venezuelan version of lasagna and I like to think of it as a cross between a croque monsieur and Italian lasagna. It has the meaty richness of a beefy tomato sauce and creamy bechamel, alongside the combination of melty cheese and salty ham, which is one of my favorites. This particular version includes some of my mom's influences, like my Abuela's seasoning, along with some tweaks to fit my preferences, like the Gruyere. It's one of the dishes that my dad looks forward to all day when he knows my mom is going to make it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For Abuela Chabe's seasoning: Combine the annatto, cumin, garlic powder, onion powder and curry powder in a small bowl. Makes 2 3/4 tablespoons (see Cook's Note).
- For the beef: Fill a large saute pan with 1 inch of water and add a large, five-finger pinch of salt. Add the ground beef and cook over high heat, stirring every 2 minutes, until the liquid released by the ground beef has almost disappeared and you can only see fat, about 15 minutes. Let the beef fry in the fat for about 1 minute, then remove the beef to a large bowl, leaving the fat in the saucepan.
- Add the onion to the saute pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the 2 tablespoons of Abuela Chabe's Seasoning and cook until fragrant, about 1 minute. Stir in the cooked beef and season with salt. Stir in the tomato sauce and Worcestershire sauce and cook until the mixture has reduced slightly, about 3 minutes. Taste and season again if necessary. Set aside.
- For the bechamel: Melt the butter in a small saucepan over medium heat, about 2 minutes. Add the flour and whisk until combined. Continue to whisk until the mixture turns the same yellow color as Dijon mustard and starts to smell slightly nutty, about 6 minutes. Whisk in the nutmeg and cook for 1 minute. Gradually add the milk in five additions while whisking constantly, making sure to fully incorporate between each addition; this will ensure a smooth texture. Season with salt and cook until the bechamel coats the back of a spoon, 5 to 8 minutes. (If the sauce seems too thin, remember that it will continue to thicken as it sits.)
- For the assembly: Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but still tough in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
- Arrange a rack in the center of the oven and preheat to 375 degrees F.
- Spread 3 tablespoons of the meat sauce and 3 tablespoons of the bechamel on the bottom of a 9-by-13-inch baking dish.
- Lay a single layer of noodles over the meat sauce and bechamel (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread half of the meat sauce (about 1 1/2 cups) over the noodles. Add another single layer of noodles. Spread 1/2 cup of the bechamel over the noodles. Top with 5 ounces of the ham and 6 ounces of the Gruyere.
- Repeat by adding another single layer of noodles, the remaining half of the meat sauce, another single layer of noodles, 1/2 cup of the bechamel, the remaining 5 ounces of the ham, 6 ounces of the Gruyere and a final single layer of pasta.
- Combine the remaining bechamel and the remaining 4 ounces of Gruyere (if using sliced cheese, crumble it up) and spread on top of the pasticho.
- Cook until bubbling gently around the edges, about 45 minutes. If the top has not browned, broil on high until a couple of brown spots appear, 1 to 2 minutes. Let rest 10 minutes before serving.
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- The red sauce. Heat olive oil in a large skillet or a saucepan. Add onion and garlic and sauté until softened, about 5 minutes. Add beef, soy and Worcestershire sauces, and cook, stirring, until beef is well browned. Add tomatoes, tomato paste, oregano, basil, bay leaf, sugar, stock and simmer over low heat, until sauce thickens, about 30-45 minutes. Season with salt and pepper to taste. In the meantime, make the bechamel sauce.
- The bechamel sauce. Melt the butter in a heavy-bottomed saucepan over low heat. Stir in the flour and cook, stirring continuously, until the mixture is bubbly, for about 2-3 minutes. Don't allow the mixture to brown. Add the milk, gradually, and cook over medium heat, stirring continuously, until the sauce thickens and is smooth. Add nutmeg and Parmesan cheese, and stir until smooth. Season with salt and pepper to taste.
- The lasagna assembly. Preheat oven to 350°F (175°C). Spread a thin layer of bechamel sauce in a 9 x 13 baking dish and cover with a first layer of lasagna noodles. Cover with 1/3 of the meat sauce. Add another layer of lasagna noodles. Spread a thicker layer of bechamel sauce (about 1 cup) and sprinkle 1/3 of mozzarella cheese and few tablespoons of Parmesan cheese. Cover with a layer of lasagna noodles. Add another 1/3 of the meat sauce and once more cover with lasagna noodles. Add another layer of bechamel and cheeses. Cover with lasagna noodles and spread the last 1/3 of the meat sauce. Top with a final layer of noodles, spreading the remaining bechamel sauce and sprinkling the remaining mozzarella and Parmesan cheeses over the top.
- Cover with foil and bake, covered, for 30 minutes. Remove foil and bake until cheese is melted. Enjoy!
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- In a large saucepan, drizzle olive oil over medium low heat. Add the chopped onions and cook, stirring occasionally, until beginning to soften and become translucent. Stir in the garlic and cook until just fragrant, about 30 seconds. Crumble in the beef, breaking apart the pieces with a spoon. Mix in the soy sauce and worcestershire sauce. Cook, stirring occasionally, until browned. Mix in the tomatoes, tomato paste, oregano, basil, bay leaf, sugar, and red wine. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until the sauce thickens, 30-45 minutes. Season with salt and pepper, if needed. Remove the bay leaf.
- Bring a large pot of water to a boil. Add lasagna noodles and cook until almost al dente, nearly tender. They will cook further in the oven. Drain.
- In a medium saucepan, melt butter over medium low heat. Once melted, whisk in flour until golden and bubbling. Increase heat to medium. Slowly whisk in milk and continue to stir until thickened. Season with salt, pepper, nutmeg, and parmesan. Remove from heat once smooth.
- Preheat oven to 350 degrees F. Cover the bottom of a 9x13 inch baking dish with a thin layer of the bechamel sauce. Top with a layer of the lasagna noodles. Spread with a layer of 1/3rd of the meat sauce. Cover with a second layer of pasta. Spread about 1 cup of the bechamel sauce over the pasta, top with 1/3rd of the Mozzarella cheese, and 2 tablespoons of the Parmesan. Cover with another 1/3rd of the meat sauce, then 1 cup of the bechamel sauce, 1/3rd of the Mozzarella, and 2 tablespoons of parmesan. Add remaining meat sauce and final layer of pasta. Cover with remaining bechamel sauce, then remaining Mozzarella and Parmesan.
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White sauce: whisk butter and flour together over med heat until it makes a bubbly paste. add the seasoned salt, mustard and mayo. finally, slowly whisk in the milk and keep stirring until thickened. In a greased 9x13" pan, spread a thin layer of the white sauce. Layer lasagna noodles, meat sauce, white sauce (do this 3 times).
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