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Dig into layers of creamy béchamel, rich meat sauce, and tasty ham tucked between tender pasta sheets. This legit Pasticho is Venezuelan soul food done right—a cozy twist that stands out from your usual lasagna.
My Venezuelan neighbor taught me this dish and always said making Pasticho shows real love. One forkful of her version and I was hooked. Now it’s our family’s go-to for celebrations—everyone asks for it when there’s something to toast.
Tasty Ingredients
- Sliced ham: Brings that true Venezuelan touch you don’t want to leave out
- Mozzarella and Parmesan: Mixing these two gives you super melty goodness and a great texture
- Butter and flour: Whisk these up for that ultra-smooth béchamel everyone loves
- Whole milk: Makes your sauce ultra creamy—don’t bother with low-fat
- Nutmeg: Adds a hint of magic to the béchamel
- Lasagna noodles: Flat classic sheets work best—skip the no-boil kind if you can
- Fresh basil: Pops the flavors in your sauce with a little bit of fresh green
- Canned whole tomatoes: Go for San Marzano if you can—sweet, deep flavor
- Soy sauce and Worcestershire: A splash of both brings the sauce loads of depth
- Red wine: Pick something decent you’d drink—makes the sauce sing
- Onion and garlic: Sauté these first for a super tasty base
- Ground beef: 80/20 gives you juicy, tender texture every time
- Tomato paste: Packs a big punch of flavor with just a spoonful
- Olive oil: Sizzle up your aromatics and start things off with some flavor
Flavorful Step-by-Step
- Get Everything Layered:
- Spread some béchamel in the bottom of a buttered baking dish. Add your noodles, layer in half the meat sauce, then slide in the ham. Keep going with more layers of béchamel and cheese, finishing with noodles and a good layer of béchamel. Sprinkle on the last of your mozzarella and Parmesan.
- Bake Until Golden:
- Pop it in at 375°F covered for 30 minutes. Pull off the foil and keep baking another 15-20 minutes, or until you see the top all melty and golden brown.
- Make That Béchamel:
- In a pot on low-medium heat, melt some butter. Whisk in your flour to make a smooth paste. Gently add the milk, stirring all the time to keep things lump-free. Let it thicken for about 5-7 minutes, then season with salt, pepper, and toss in some nutmeg.
- Simmer the Sauce Low and Slow:
- Add whole tomatoes, fresh basil, oregano, bay leaf, and sugar. Squish the tomatoes up a bit. Let the pot bubble, then lower the heat and simmer uncovered for 30 to 45 minutes. Fish out the bay leaf before moving on.
- Build Deep Flavor:
- Stir in tomato paste to your browned beef. Cook for 2 minutes until it darkens. Add soy sauce, Worcestershire, and pour in the wine. Scrape up any tasty bits and let it all reduce until just a little liquid remains—about 3 minutes.
- Brown the Beef:
- Add ground beef to your onions and garlic, break it up as it cooks. Keep stirring for 8 minutes till you see no more pink. Season with salt and pepper.
- Sauté the Aromatics:
- In a big pan, heat up olive oil till it moves easily. Toss in chopped onions and let them cook about 5 minutes till soft. Add garlic and cook for just half a minute until they smell good.
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My grandma always claimed perfect béchamel takes time and attention. She’d patiently stir at the stovetop, never rushing, until it reached that magical silky smoothness. Anytime I try to speed things up, the final result just isn’t the same. Turns out, some family tips really are timeless.
Prep-Ahead Tips
Piling up the prep work ahead makes Pasticho even tastier. You can cook the meat sauce up to three days before, giving those flavors a chance to blend and mellow. Cover and stash it in the fridge, then gently warm it again. As for béchamel, whip it up a day in advance too, and press some plastic wrap right on top so it doesn’t get a weird skin. When you’re ready to layer, heat again gently, with a splash of milk if it feels too thick.
Genuine Venezuelan Flair
Unlike Italian lasagna, which usually has ricotta, Pasticho goes all in with creamy béchamel and plenty of ham between layers. Some folks even sneak in slices of boiled egg for more richness. Instead of loading up on herbs, this version leans more into mellow, creamy goodness. For an extra-authentic touch, dish it up with basic white rice on the side just like in Venezuela.
Tasty Ways to Serve
On Sundays in Venezuela, Pasticho often takes center stage at family gatherings. Try serving it with crisp greens tossed in lime and olive oil—it balances out the richness. Sweet fried plantains (tajadas) make a classic side, bringing just the right amount of sweet to the table. And don’t slice into it before it cools for 15 minutes, or you’ll end up with a messy plate.
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Sharing homemade Pasticho always puts big smiles on my family’s faces. This hearty dish is a keeper we always look forward to—no matter how many years go by.
Frequently Asked Questions
- → What’s special about Pasticho compared to regular lasagna?
It’s all about the ham and creamy bechamel between the pasta layers. In Italy, you usually get ricotta, but here, the creaminess comes straight from bechamel. The ground beef has a hit of soy and Worcestershire, which you won’t find in classic lasagna, making it taste totally Venezuelan.
- → Can I get Pasticho ready before I want to cook it?
Definitely! Build the whole thing and cover it up. It’ll keep in the fridge up to a day before baking. Bake it right from the fridge—just give it an extra 10–15 minutes in the oven. You can freeze it too, but thaw overnight before baking.
- → What should I eat with Pasticho?
Try some green salad with a light dressing, avocado slices, or roasted veggies. Garlic bread works for scooping up that cheesy sauce. Some folks like tomatoes with olive oil and a little salt too.
- → Do I need to precook the pasta sheets?
You can cook them until almost soft, or just use no-boil noodles to save a step. If you skip boiling, layer the sauces a little heavier so the noodles soak up enough liquid and cook all the way.
- → How do I make Pasticho veggie-friendly?
Swap out the beef for sautéed eggplant, peppers, mushrooms, or other veggies, or go with a plant-based meat alternative. Skip the ham, or use grilled veggies in its place. Just stick with vegetable broth and check the cheese for veggie enzymes.
- → Best ways to store and warm up leftovers?
Pop leftovers in a tight container in the fridge for up to four days. Warm it covered in a 350°F oven for about 20 minutes or zap a slice in the microwave for a couple of minutes. It’s often even tastier the next day!