Pasticho Venezuelan Lasagna (Print Version)

# Ingredients:

→ Meat Sauce

01 - 2 tablespoons (30 milliliters) olive oil
02 - 1 medium onion, peeled and chopped
03 - 4 cloves garlic, peeled and minced
04 - 450 grams ground beef
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 2 tablespoons (35 grams) tomato paste
08 - 1 tablespoon (15 milliliters) soy sauce
09 - 2 teaspoons Worcestershire sauce
10 - 120 milliliters red wine or beef stock
11 - 1 can (794 grams) whole, peeled tomatoes
12 - 1 tablespoon dried oregano
13 - 1 tablespoon granulated sugar
14 - 1 bay leaf
15 - 9 grams fresh basil, finely chopped, plus more for garnish

→ Bechamel Sauce

16 - 113 grams unsalted butter
17 - 63 grams all-purpose flour
18 - 1 liter milk
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon freshly ground black pepper
21 - 1/4 teaspoon freshly grated nutmeg

→ Assembly

22 - 450 grams dried lasagna noodles
23 - 340 grams thinly sliced ham
24 - 340 grams low moisture mozzarella cheese, shredded
25 - 113 grams Parmesan cheese, freshly grated

# Instructions:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté until softened. Add minced garlic and cook until fragrant, about 30-60 seconds.
02 - Add ground beef to the pan, breaking it into small pieces with a spoon. Cook until browned completely, then season with salt and pepper.
03 - Incorporate tomato paste until beef is well coated. Add soy sauce and Worcestershire sauce, stirring to combine.
04 - Pour in red wine or beef stock, stirring to release any browned bits from the bottom of the pan. Simmer until liquid reduces and thickens.
05 - Add whole tomatoes, oregano, sugar, bay leaf, and chopped basil. Bring to a boil, then reduce heat and simmer 30-45 minutes until tomatoes break down easily. Remove bay leaf when finished.
06 - In a separate saucepan, melt butter over medium-low heat. Whisk in flour until golden and bubbling to form a roux.
07 - Gradually whisk milk into the roux, stirring continuously until sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg, then remove from heat.
08 - Preheat oven to 190°C. Lightly butter a 23×33 centimeter deep baking dish. If pre-cooking pasta, bring salted water to boil and cook lasagna noodles until almost al dente, then drain.
09 - Spread a thin layer of béchamel sauce on the bottom of the baking dish. Arrange a layer of lasagna noodles, then spread half the meat sauce, followed by a layer of ham.
10 - Add another layer of béchamel, then sprinkle with one-third of the mozzarella and Parmesan cheeses. Add another layer of pasta, the remaining meat sauce, more ham, béchamel, and another third of both cheeses.
11 - Top with a final layer of noodles, the remaining béchamel sauce, and the rest of the mozzarella and Parmesan cheeses.
12 - Cover the baking dish with foil and bake for 30 minutes. Remove foil and continue baking for 15-20 minutes until cheese is bubbly and golden.
13 - Allow to cool for 10 minutes before slicing. Garnish with additional fresh basil if desired.

# Notes:

01 - Pasticho is the Venezuelan version of lasagna, distinguished by its use of ham and a generous amount of bechamel sauce between layers.
02 - For best results, allow the meat sauce to simmer slowly, developing deeper flavors.
03 - The lasagna can be assembled a day ahead and refrigerated before baking.

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