Pasticho de berenjenas con salsa bechamel recipe

By Marian Blazes. South American Food Expert

Pasticho is definitely an scrumptious form of lasagna that's extremely popular in Venezuela. Its origins range from Mediterranean, in which a similar dish known as pastitsio is made from tubular pasta and a lot of creamy bechamel sauce. In Venezuela, pasticho is ready with regular lasagna noodles layered alternately having a tomato-based meat sauce and bechamel sauce, with cheese and often pork interspersed inside the layers.

I'm become this sort of lasagna. I favor the creaminess from the bechamel up to the more traditional ricotta cheese. It takes an additional cooking step, however it appears worthwhile.

Ingredients

• 1 pound lasagna noodles
• _____
• For that red sauce:
• two tablespoons essential olive oil
• 1 large onion, chopped
• 3 cloves garlic clove, minced
• 1 pound hamburger
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 28-ounce can of stewed tomato plants
• 1 6-ounce can of tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried tulsi
• 1 bay leaf
• 1 tablespoon sugar
• 1/2 cup dark wine or beef stock
• _____
• For that bechamel sauce:
• 1/2 cup butter
• 1/2 cup flour
• 4 1/2 cups milk
• Pepper and salt to taste
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup grated Mozzarella dairy product
• _____
• 10 ounces mozzarella cheese, grated
• 1/2 cup grated Mozzarella dairy product

Increase grocery list

Preparation

1. Prepare the lasagna noodles based on package directions. Drain, rinse with awesome water, and hang aside.

1. Cover the lasagna with a bit of foil and bake, covered, for half an hour. Remove foil and then bake until cheese is melted and lasagna is heated through and bubbly. Let awesome for five-ten minutes before serving.

Steps to make Lasagna with White-colored AND Red Sauce