Pasticho (Venezuelan lasagna)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 316.4
- Total Fat: 16.5 g
- Cholesterol: 43.0 mg
- Sodium: 615.7 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.7 g
- Protein: 13.6 g
View full nutritional breakdown of Pasticho (Venezuelan lasagna) calories by ingredient
Introduction
My Mom discovered this recipe in Venezuela, and it has always been one of my favorites. Kind of time intensive, but totally worth it!I removed some of the oil, added extra bell peppers, and use whole wheat pasta now to make it a bit healthier. My Mom discovered this recipe in Venezuela, and it has always been one of my favorites. Kind of time intensive, but totally worth it!
I removed some of the oil, added extra bell peppers, and use whole wheat pasta now to make it a bit healthier.
Number of Servings: 12
Ingredients
-
Meat sauce:
1 lb lean ground beef (cooked in 1/2 Cup water and 1 tsp vinegar)
3 cloves garlic, pressed
1 onion, chopped
2 green onions
2 Tbsp olive oil
1 tsp seasoned salt (Mom likes Adobo best, but I use Lawry's just fine)
1 Tbsp soy sauce
1/2 Cup ketchup
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 Cup water
White sauce:
1/4 Cup butter
1/4 Cup flour (I use whole wheat)
1 tsp seasoned salt
1 tsp mustard (never figured out if this should be dried mustard or plain old yellow stuff, but both work great...)
3 Tbsp mayo (I use light)
3 Cups milk (I use skim)
12 lasagna noodles
1 cup water (if using uncooked noodles)
1/3 Cup Parmesan cheese
Directions
Meat sauce:
cook beef in 1/2 cup water and 1 tsp vinegar until crumbly. cook garlic and onions in 2 Tbsp of oil until they begon to be tender. add in the rest of the ingredients (seasoned salt, soy sauce, ketchup, peppers, water) to the meat and onions. cook for about 10 minutes.
White sauce:
whisk butter and flour together over med heat until it makes a bubbly paste. add the seasoned salt, mustard and mayo. finally, slowly whisk in the milk and keep stirring until thickened.
In a greased 9x13" pan, spread a thin layer of the white sauce. Layer lasagna noodles, meat sauce, white sauce (do this 3 times). Add 1 cup extra water around the edges to help the noodles cook. Sprinkle top with Parmesan cheese.
Bake at 350 degrees for 45 minutes.
(If you cook the lasagna noodles before assembling the layers, omit the extra cup of water, and cooking time is reduced to just 15 minutes)
Makes 12 large servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RANDYLYNNE.
cook beef in 1/2 cup water and 1 tsp vinegar until crumbly. cook garlic and onions in 2 Tbsp of oil until they begon to be tender. add in the rest of the ingredients (seasoned salt, soy sauce, ketchup, peppers, water) to the meat and onions. cook for about 10 minutes.
White sauce:
whisk butter and flour together over med heat until it makes a bubbly paste. add the seasoned salt, mustard and mayo. finally, slowly whisk in the milk and keep stirring until thickened.
In a greased 9x13" pan, spread a thin layer of the white sauce. Layer lasagna noodles, meat sauce, white sauce (do this 3 times). Add 1 cup extra water around the edges to help the noodles cook. Sprinkle top with Parmesan cheese.
Bake at 350 degrees for 45 minutes.
(If you cook the lasagna noodles before assembling the layers, omit the extra cup of water, and cooking time is reduced to just 15 minutes)
Makes 12 large servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RANDYLYNNE.
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