Pasticho (Venezuelan Lasagna) |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Since I was a child knew my passion was to cook and I would invent new dishes. I sampled a lasagna at a local restaurant in Venezuela and I re-created at home. My father fell in love with the rich, creamy layer that complimented the tomato meat sauce in my pasticho. Ingredients:
1 pound ground turkey or beef |
1 pound ground pork |
1 large spanish onion, finely chopped |
1 celery rib, finely chopped |
1 small carrot, shredded |
3 tablespoons olive oil |
4 garlic cloves, minced |
2 cans (28 ounces each) whole tomatoes with basil, undrained |
1 can (29 ounces) tomato puree |
1 bay leaf |
1 teaspoon salt |
mushroom sauce: |
2-1/4 cups sliced baby portobello mushrooms |
1/3 cup butter, cubed |
1 tablespoon olive oil |
6 cups heavy whipping cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/4 cups shredded parmesan cheese |
layers: |
3 packages (9 ounces each) no-cook lasagna noodles |
7 cups (28 ounces) shredded part-skim mozzarella cheese |
2 cups shredded parmesan cheese |
Directions:
1. In a Dutch oven, cook the beef, pork, onion, celery and carrot in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato puree, bay leaf and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
2. Meanwhile, in a Dutch oven, saute mushrooms in butter and oil until tender. Add the cream, salt and pepper. Bring to a boil. Stir in Parmesan cheese; cook and stir for 20-25 minutes or until thickened.
3. Discard bay leaf from meat sauce. Spread 1-1/4 cups meat sauce into a greased 4-qt. baking dish. Top with six noodles. Layer with 1-3/4 cups meat sauce, 1 cup mozzarella cheese, six noodles, 1-1/4 cups mushroom sauce, 1/3 cup Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers three times. Top with remaining noodles, meat sauce, mushroom sauce, mozzarella cheese and Parmesan cheese (dish will be full).
4. Cover and bake at 400° for 20 minutes. Uncover; bake 15-20 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before cutting. Yield: 20 servings.
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