Pasticho is the Venezuelan version of Lasagna. This Venezuelan Pasticho is creamy, cheesy, full of flavor and totally irresistible! Try it. 
Today, I’d like to share my “Pasticho Venezolano” recipe.
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What is Pasticho?
Pasticho is the Venezuelan version of Lasagna. It is very creamy since it has bechamel sauce. YUM. This is a very popular dish back home. Each family has its own recipe – which is guarded jealously. In my opinion, the secret of good or Pasticho is the meat sauce.
Pasticho is a family favorite, hands down!
I remember how preparing Pasticho was a lot of work. I looked at it almost like a marathon. So, I cooked it only on special occasions.
Well, marathon NO MORE.
Now, I always have frozen meat sauce in the freezer and I also use pasta that requires no previous cooking. The bechamel sauce is made in 10 min so if you plan in advance you can have a delicious Pasticho without all the work.
Looking for more Venezuelan Recipes?
- Venezuelan Pabellon Bowl [Video]
- Venezuelan Pernil
- Easy No-Bake Venezuelan Bienmesabe
- Venezuelan Papitas de Leche
- Venezuelan Polvorosas Cookies
Happy Cooking!!!
Venezuelan Pasticho
Ingredients
Bechamel Sauce:
- 8 tablespoons butter
- 4 tablespoons flour
- 4 cups milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
For the Pasticho:
- 12 sheets of rolled flat lasagna pasta (I use Barilla - no boiling required)
- 6 - 8 cups Bolognese Sauce
- 2 cups parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
Instructions
Make the Bolognese sauce:
- To make the bolognese sauce follow the instructions in this recipe. I usually make the bolognese the day before.
Prepare Bechamel sauce:
- In a medium pot, melt butter over medium heat. When the butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Add salt, nutmeg, and pepper and continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 5 - 8 minutes. The sauce should be thick enough to coat the back of a wooden spoon. Remove from heat and check for seasoning. Set aside.
- Preheat oven to 375º F. Line a large baking sheet with aluminum foil.
- Spray with butter a 13 x 9-inch baking dish. Spread 1/2 cup of the bechamel sauce into the bottom.
Assemble Pasticho:
- Arrange the 3 pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of bolognese sauce, about 2 cups. Spread 1 1/2 cup of the bechamel sauce. Sprinkle 1/2 cup of parmesan cheese on top. Arrange another 3 layers of the pasta sheet, bolognese sauce, bechamel sauce, and parmesan cheese. Repeat. Arrange the final layer of pasta sheets and top with remaining béchamel, Parmesan cheese and mozzarella cheese.
- Cover the lasagna dish with aluminum foil and place it on the baking sheet. Bake on the middle rack of the oven for 45 - 50 minutes, or until top is bubbling and the pasta is tender. Remove cover and continue to bake for about 15 minutes or until the cheese on top becomes golden.
- Let it rest for 8- 10 minutes before serving.
- Some people like to add ham to the pasticho, if you are one of them, you can add the ham slices over the bolognese sauce layer.
- When you let the lasagna rest before serving, it will keep the lasagna from becoming runny and help it to keep its shape when cut.
- Feel free to swap the meat in the bolognese sauce to whatever you have on hand. Try ground turkey or pork!
- If you are a vegetable fan, feel free to sneak some in there! Grated carrots, diced mushrooms, or bell peppers make for an excellent addition to the pasticho.
- Add some red pepper flakes or cayenne peppers to the sauce to give your lasagna some extra heat.
- Be sure to grease your casserole dish so your lasagna can come out easily.
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- How to Make Venezuelan Arepas
- Venezuelan Cheese and Ham Empanadas
- more
Nutrition
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- Rectangular baking dish with lid
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- Medium Sauce Pan
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- Measuring Cup Set
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- Magnetic Measuring Spoons Set
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Happy Sunday, Oriana!! I’m sooooo happy that I found your site and this recipe!! My husband is from Venezuela…and I love to cook.🤗. I found myself making Pasticho today and had to let you know how much we love your recipe…and your measurements are brilliant! Of course, I typically make more Bolognese for later use too!! Thanks so much!! I will be looking to ENJOY more of your recipes. Gracias por compartir, chica !!
Hello Ginamarie! Pasticho is a HUGE favorite in our family. So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Can you make the Bechamel Sauce in advance? I plan on making this for my father in law’s birthday. He traveled to work in Venezuela for many years. My mother in law is actually from El Salvador. Hoping he enjoys this for his birthday!
Hello Abby! Yes, you can make the bechamel sauce up to 2 days in advance. Keep it in the refrigerator well covered. When ready to assemble the Pasticho, warm it up a little, so it is easy to layer. I hope that helps.
How far in advance can you make pasticho?
Thank you
Hello Maria, You can make it 2-3 days in advance and keep well covered in the refrigerator. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi. I am making this right now, I made the bolognase this morning. So happy I found your site. My boyfriend is Venezuelan and this is one of his favourite dishes
Gracias
Hello Keelin! Thanks so much for trying my recipe. Did your boyfriend like the Pasticho?
He loved it and we are making it again, he wants to add ham this time….
Merry Christmas and thanks for all your great recipes
Hello Keelin! Ham is a great addition to this recipe ???? Happy New Year and thanks for coming back and leaving your feedback.
I just stumbled upon your site looking for some Instant Pot recipes. My name is also Oriana and I am also from Venezuela! What are the odds?! I love your site – thank you for sharing your recipes.
Hola Oriana!!! I am so glad you found me. I love when Venezuelans visit my blog. Thanks for stopping by and for your comment ???? BTW, beautiful name LOL ????
I’m confused about some things. I bought a huge container of sauce because the recipe calls for 8 cups of bolognese I barely used any. I bought Barilla lasagna noodles and the box said it requires boiling the noodles beforehand. The last thing: is it really Parmesan cheese that in supposed to use? Or mozzarella? I Lyn just trying to make sure. It’s all in the oven right now but it’s not looking too promising.
Hello Chelsea, I add about 2 1/2 cups of bolognese sauce per layer since I like the Pasticho to be very saucy. The sauce also helps the pasta sheets to cook. As I mentioned on the recipe I use Barilla Pasta, Oven Ready Lasagne, you can see it here >>> http://amzn.to/2sEkT7A. It’s Parmesan cheese but can definitely use half mozzarella half parmesan, or just mozzarella, it’s totally up to you. Please let me know if you have any other question. Thanks for stopping by ????
So excited to try it. I’m from Venezuela but live in the US and lately have been wanting to make traditional dishes from back home…so glad I found your blog! Love it.
Hello Natalia!! I’m very glad you’re here =). Please let me know if you want any particular recipe. Saludos.
Asi es como lo hace mi mami. Esquisito!!! So glad I found your blog! I am going to follow you 🙂
Se me hace agua la boca con esta delicia. Me encanto! me llevo la receta. Gracias por compartirnos la receta.
Back in Maracaibo there was a place called D’Antonio, they had the best pizza and pasticho!. I remember it was a few blocks away from el colegio, so when my parent’s had no time to take us home, cook luch and then drop us off at grandma’ we would stop by there and OMG! It was so delicious!. I love pasticho, my mom prepares it with chicken and it is really good too. I am trying to lose weight too but hey! pasticho es pasticho chama!