Posted by: Zorymar | July 26, 2011


Lasagna, also called “pasticho” (pasticcio) in Venezuela, is one of my brother’s favourite dishes. Every time I visited him in Florida I ended up leaving several of these in the freezer for him, you know, in case of a hunger-emergency 😉 It turns out that my brother has now learned to make lasagna, and a pretty tasty one too, from what I’ve heard! It may seem complicated and labour intensive, but trust me, if my brother can make this lasagna, so can you! As for many of my recipes, most amounts and quantities are not precise, so just work with what you have, no worries, it’ll still be delicious!

Lasagna pasta (approximately 250 grams)
Meat sauce (ragu)
Bechamel Sauce
Grated mozzarella cheese
Grated parmesan cheese
A little bit of butter (optional)

Cook the pasta al dente following the instructions on the package. Lightly butter a baking dish (I prefer pyrex) and place some of the ragu on the bottom followed by a layer of pasta:

Then put some more meat ragu on top, spreading it out to cover the pasta, followed by a drizzle of bechamel sauce and a generous sprinkle of mozzarella cheese:

Cover with another layer of pasta and repeat (you can generally make 3 layers), finishing with a layer of pasta, enough Bechamel sauce to cover it thoroughly and a generous amount of parmesan cheese (my mom also puts a tiny bit of butter on top, just a few little pieces here and there). Cover with aluminum foil and bake in a 350 degree oven for about 20 to 30 minutes, then take the foil off and broil for a few minutes until the cheese in nice and brown.


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