Pasticho is the name we Venezuelans give to the Lasagna.
Course: Main Course
Keyword: lasagna, Pasticho
1can tomato sauceMutti is my favorite
10 oncesmozzarella cheese grated
salt and peper to taste
1package of flat lasagna pasta ( not boiling required)
Cut the onions, garlic and carrots, and cooked till they are golden at low temperature in a medium pot, add the bay leaves and salt and pepper.
When the onions and garlic are gold add the ground beef and whisk constantly and let it cook will the fat of the meat is gone
Add the canned tomatoes, the sugar and a bit of water; cook for 20 min in low temperature.
Add the bit of milk and continuing cooking for another 20 min
Lower the temperature and let it cook for 40 min and set aside
Melt the butter on an pan and add the flour and whisk until smooth
Add gradually the 4 cups of milk and whisk constantly till you get a smoth sauce
Add the salt and the nutmeg, and cooked in low temperature until the sauce is creamy
Add a bit of butter to the baking dish
Arrange the pasta sheets add the beef tomato sauce, and the béchamel sauce on top, add again another layer of pasta and repeat the first step till you arrive at the top.
The last layer is the béchamel sauce and the mozzarella cheese Cover the pasticho with a piece of foil and bake, covered, for 30 minutes. Remove foil and continue to bake until cheese is melted. Let cool for 5-10 minutes before serving.
My secret: when the pastiche is ready for the oven I add a bit of milk to the corners to even make it more creamy!