Venezuelan Minced Pork Pasticho Lasagna
Pasticho is Venezuela’s savory embrace of Italian lasagna, layered with cultural fusion and familial love. Inspired by Italy’s classic, this variant infuses rich Latin character through well-seasoned minced pork, creamy béchamel, and golden pasta sheets. The boldness of Venezuelan flavors—onions, garlic, bell peppers—melds seamlessly with the velvety sauciness and cheese-laden finish. A hearty dish savored during celebrations, Sunday lunches, and family gatherings, Venezuelan Pasticho is comfort redefined, with every bite a journey through flavor and warmth.
Equipment
Large saucepan
Medium saucepan
9x13 inch (23x33 cm) baking dish
Wooden spoon
Whisk
Chef’s Knife
Cutting Board
Grater
Measuring cups and spoons
Ingredients
For the Minced Pork Filling:
2 tablespoons olive oil - extra virgin recommended
1 pound ground pork (minced pork) - fresh ground pork, not overly lean
1 cup yellow onion - finely chopped
½ cup green pepper (green capsicum) - finely chopped
4 cloves garlic - minced
2 tablespoons tomato paste - double-concentrated preferred
1 can crushed tomatoes - 15 oz can
1 teaspoon dried oregano
½ teaspoon cumin - ground
For the Béchamel Sauce:
4 tablespoons unsalted butter
¼ cup all purpose flour (plain flour Australia and UK) - sifted
3 cups milk - whole milk ; warm
¼ teaspoon nutmeg - freshly grated preferred
For the Assembly:
9 sheets lasagna sheets - oven-ready or boiled as directed
2 cups mozzarella cheese - shredded
1 cup Parmesan cheese - finely grated
Instructions
- Prepare the Pork Filling: In a large saucepan, heat olive oil over medium heat. Sauté onions, green pepper, and garlic for 4–5 minutes until softened and fragrant. Add minced pork, cooking until browned and completely cooked (about 8–10 minutes). Stir in tomato paste, crushed tomatoes, oregano, cumin, salt, and pepper. Reduce heat and simmer for 20–25 minutes until thickened and aromatic.
- Make the Béchamel: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes to form a roux, stirring constantly. Slowly add warm milk while whisking to avoid lumps. Simmer for 6–8 minutes until thick and creamy. Add nutmeg and salt to taste. Remove from heat.
- Preheat Oven: Set oven to 375°F (190°C).
- Assemble the Pasticho: In a 9x13 inch (23x33 cm) baking dish, spread a layer of béchamel, followed by noodles, pork filling, mozzarella, and more béchamel. Repeat layering, finishing with béchamel and topping with Parmesan cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until top is bubbling and golden. Let rest 15 minutes before serving.
Notes
- Cheese Tip: Mixing some provolone with mozzarella adds depth of flavor.
- Time-Saving: Both pork filling and béchamel can be made a day in advance.
- For a gluten-free version, use rice noodles and gluten-free flour for the béchamel.
Nutrition
Calories: 586kcalCarbohydrates: 40gProtein: 29gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 100mgSodium: 565mgPotassium: 669mgFiber: 3gSugar: 9gVitamin A: 837IUVitamin C: 15mgCalcium: 414mgIron: 2mg
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