Wanda Oyola, Thermomix® Independent Consultant in Kissimmee Book a cooking demo
Sweet Sofrito

Pasticho (Venezuelan Lasagna)

Venezuela's family-party lasagna: layers of pasta, beef sauce, creamy béchamel and plenty of melted cheese.

By Wanda Oyola 2 h 25 min Medium

Jump to recipe Save on Pinterest

Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A cheesy square of pasticho with layers of beef sauce and béchamel, the cheese stretching from a fork, with the baking dish behind it.

In Venezuela, lasagna is called pasticho, and it is the dish of birthdays, Sunday lunches and big family tables. Compared with many Italian versions, it is generous with béchamel and cheese, and the beef sauce often gets a Venezuelan touch from ají dulce, a splash of Worcestershire sauce and a pinch of sugar. Every family swears theirs is the best.

The Thermomix® TM7™ grates the Parmesan, chops the vegetables and cooks the meat sauce for half an hour, then makes a lump-free béchamel in ten minutes. You layer everything in a baking dish with no-boil noodles and mozzarella, and the oven turns it golden and bubbling. Let it rest before cutting so the slices hold their layers.

Made in the Thermomix® TM7™

Pasticho (Venezuelan Lasagna)

Makes: 1 pan, 9 x 13 inches (12 portions)

  • Prep30 min
  • Cook1 h 35 min
  • Total2 h 25 min
  • Serves12

Ingredients

For the meat sauce

For the béchamel

For assembling

Instructions

  1. Place the Parmesan in the dry mixing bowl and chop 10 sec/speed 10. Transfer to a small bowl and set aside.
  2. Place the onion, bell pepper, ají dulce and garlic in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add the oil and sauté 5 min/120°C (250°F)/speed 1.
  3. Add the ground beef in small pieces and cook 8 min/120°C (250°F)/speed 1, until it is no longer pink and has broken into crumbs.
  4. Add the crushed tomatoes, tomato paste, Worcestershire sauce, sugar, salt, pepper, oregano and bay leaf. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 30 min/100°C (212°F)/reverse/speed 1. Remove the bay leaf, transfer the sauce to a bowl and rinse the mixing bowl.
  5. Place the milk, butter, flour, salt and nutmeg in the mixing bowl and cook 10 min/90°C (195°F)/speed 4, until thick and smooth. Meanwhile, preheat the oven to 190°C (375°F) and grease a 23 x 33 cm (9 x 13 in) baking dish.
  6. Spread a quarter of the meat sauce over the bottom of the dish. Then make 3 layers, each with 3 noodles, a quarter of the meat sauce, a quarter of the béchamel and a quarter of the mozzarella.
  7. Finish with the last 3 noodles, the rest of the béchamel, the rest of the mozzarella and the Parmesan.
  8. Cover with lightly greased foil and bake for 30 minutes. Uncover and bake 15 to 20 minutes more, until bubbling and golden brown in spots.
  9. Let the pasticho rest for 20 minutes before cutting it into squares.

Tips

  • Make ahead: assemble the pasticho, cover and refrigerate for up to 1 day. Add 10 to 15 minutes to the covered baking time.
  • Many Venezuelan families add a layer of sliced ham between the noodles, or a splash of red wine with the tomatoes.
  • Leftover squares freeze well for up to 3 months. Wrap them one by one and reheat covered in a 180°C (350°F) oven for 25 to 30 minutes, or in the microwave.
  • Using regular lasagna noodles? Cook them in salted boiling water on the stove for 2 minutes less than the package says before layering.

More recipes to try