Pasticho de berenjenas con salsa bechamel recipe

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

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Preparation
  1. Prepare the lasagna noodles based on package directions. Drain, rinse with awesome water, and hang aside.
  • Result in the red sauce: Heat two tablespoons essential olive oil inside a large skillet or stockpot. Add onions and garlic clove and prepare over low medium heat until soft and aromatic. Add hamburger. soy sauce, and Worcestershire sauce and prepare, stirring, until meat is well-browned. Add stewed tomato plants, tomato paste, oregano, tulsi, bay leaf, sugar, and dark wine or stock. Simmer over really low heat until sauce thickens and develops a wealthy flavor, about 30-forty-five minutes. Taste for seasoning and season with pepper and salt to taste.

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    1. As the red sauce is simmering, prepare the bechamel sauce. Put the butter inside a heavy saucepan and melt it over medium low heat. Whisk within the flour and prepare until butter/flour mixture is bubbly.
  • Whisk the milk in to the butter/flour mixture and prepare over medium heat, stirring constantly, until sauce thickens. Add salt, nutmeg (optional) and Mozzarella dairy product and stir until smooth. Taste for seasoning and season with pepper and salt to taste.
  • Preheat oven to 350 levels. Assemble pasticho: Spread a skinny layer of bechamel sauce at the base of the 9 x 13 inch baking pan. Cover having a layer of lasagna noodles. Cover the noodles having a layer of 1 third from the meat sauce. Top meat sauce with another layer of noodles. Spread another, thicker layer of bechamel sauce (about 1 cup) on the top from the noodles, then sprinkle 1/three of the mozzarella cheese and also of tablespoons Mozzarella dairy product within the bechamel.
  • Repeat with another meat sauce layer, then another bechamel and cheese layer. Repeat with yet another meat sauce layer. top having a final layer of noodles, then spread the rest of the bechamel within the noodles and sprinkle remaining mozzarella and Mozzarella dairy product outrageous.
    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

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