Rice & pasta
Venezuelan Pasticho
Creole lasagna with bolognese, bechamel and cheese, a Sunday favorite.
Ingredients
- 400 g lasagna sheets
- 500 g ground beef
- 1 onion
- 1 bell pepper
- 4 garlic cloves
- 3 tomatoes
- 100 g tomato paste
- 60 g butter
- 60 g flour
- 700 g milk
- 250 g grated cheese
- Oil, salt, pepper and nutmeg to taste
Step-by-step
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- For the bolognese, put the onion, bell pepper and garlic in the mixing bowl, chop 5 sec/speed 5, add 30 g oil and sauté 8 min/120°C/spoon speed.
- Add the ground beef, tomatoes, tomato paste, salt and pepper, cook 20 min/100°C/reverse/spoon speed and set aside.
- For the béchamel, put butter, flour, milk, salt and nutmeg in the clean mixing bowl, cook 8 min/90°C/speed 4.
- In a baking dish, alternate layers of pasta, bolognese, béchamel and cheese.
- Finish with béchamel and plenty of cheese on top.
- Bake 35 min at 180°C until browned on top, and let rest 10 min before cutting.
Tips
- If using pasta that needs pre-cooking, boil it first according to the package.
- Let it rest so the portions hold together firmly.
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