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The Hirshon Venezuelan Lasagna - Pasticho Venezolano

The Hirshon Venezuelan Lasagna – Pasticho Venezolano


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5 from 2 reviews

  • Total Time: 0 hours

Ingredients

Units Scale
  • Meat Sauce:
  • 1 lb. Ground Beef
  • 1/2 Tbsp. Worcestershire Sauce
  • 1/2 Tbsp. Soy Sauce
  • 1/2 Tbsp. Adobo seasoning (optional but strongly recommended)
  • 1 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 28 oz can peeled tomatoes
  • 2 Tbsp. Red Wine
  • 1 tsp. kosher Salt
  • 1/2 Teaspoon Pepper
  • 1 tsp. dried Oregano
  • 1 Tbsp. minced Cilantro
  • 6 oz. can tomato paste
  • Beef stock or chicken stock (beef stock strongly preferred)
  • 1 tsp. minced fresh Basil (preferred) or 1 tsp. dried basil
  • 1 Bay leaf
  • ***
  • Bechamel Sauce:
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 4 1/2 cups whole milk
  • salt and pepper to taste
  • 1/4 teaspoon freshy-grated nutmeg
  • 1/2 cup freshly-grated Parmesan cheese
  • 1 bay leaf
  • ***
  • For assembling:
  • 1 pound dried lasagna noodles
  • 10 ounces Mozzarella cheese divided
  • 1/2 cup freshly grated Parmesan cheese divided
  • 1/4 pound sliced Virginia ham


Instructions

  1. Spice the ground beef with the Worcestershire sauce, soy sauce, and adobo. Set aside.
  2. Add the butter and olive oil in a pan and heat it up just a bit until butter is melted. Then add the onion and garlic,and cook until golden brown, about 4 minutes.
  3. On a separate pan begin to brown the ground beef. Remember to drain the excess oil when done.
  4. Blend the tomatoes using a blender or food processor.
  5. Add the tomatoes, wine, salt, pepper, oregano, and finely-chopped cilantro to the onions and garlic.
  6. Combine the meat with the tomato mixture.
  7. Add the tomato paste (diluted in chicken or beef stock instead of water as directed on the can), and then add the basil and bay leaf as well.
  8. Continue to cook at low heat, covered, for a while until the sauce reduces and thickens. If it is too dry, you can add more tomato paste, but don’t add water or the sauce will be too thin.
  9. Béchamel Sauce
  10. 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.
  11. 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. Add bay leaf. Season with salt, pepper, nutmeg, and parmesan. Remove from heat once smooth and discard bay leaf.
  12. Preheat oven to 350 degrees F. Cover the bottom of a 9×13 inch baking dish with a thin layer of the béchamel sauce. Top with a layer of the lasagna noodles. Spread with a layer of ⅓ of the meat sauce.
  13. Cover with a second layer of pasta. Spread about 1 cup of the béchamel sauce over the pasta, top with ham slices in a single layer, then top with ⅓ of the Mozzarella cheese, and 2 Tbsp. of the Parmesan.
  14. Cover with another ⅓ of the meat sauce, then 1 cup of the béchamel sauce, more ham, ⅓ of the Mozzarella, and 2 Tbsp. parmesan. Add remaining meat sauce and final layer of pasta. Cover with remaining béchamel sauce, then remaining ham, Mozzarella and Parmesan.
  15. Cover baking dish with foil and bake in preheated oven for 30 minutes. Remove the foil and bake until cheese is bubbly and beginning to turn golden, 10-15 minutes. Allow to cool for 10 minutes before slicing and serving.
  • Prep Time: 0 hours
  • Cook Time: 0 hours