Pasticho (Venezuelan Lasagna)

  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 400u0b0 for 20 minutes. Uncover; bake 15-20 minutes longer or until golden brown and bubbly. Let stand for 10 minutes before cutting.

ground beef, ground pork, spanish onion, celery, carrot, olive oil, garlic, tomatoes, tomato puree, bay leaf, salt, baby portobello mushrooms, butter, olive oil, heavy whipping cream, salt, pepper, parmesan cheese, noodles, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/pasticho-venezuelan-lasagna/ (may not work)

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