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Awesome Pasticho Lasagna

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 716

Ingredients

For The Meat Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 pound ground beef
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 27- ounce can whole peeled tomatoes
  • 1 6- ounce can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1/2 cup beef stock
  • Salt and pepper to taste

Bechamel Sauce

  • 1/2 cup butter or a vegan butter alternative
  • 1/2 cup flour regular or gluten-free
  • 4 1/2 cups milk regular or dairy-free
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese or a vegan cheese alternative

For Assembling The Lasagna

  • 1 pound no-boil lasagna noodles regular or gluten-free
  • 1/2 cup grated Parmesan cheese or a vegan cheese alternative
  • 10 ounces grated Mozzarella cheese or a vegan cheese alternative

Instructions

Making The Red (Meat) Sauce

  • In a large saucepan, heat the olive oil. Add the garlic and onion and sauté for about 5 minutes or until softened.
  • Add the soy and Worcestershire sauces and the beef. Cook, stirring continuously, until the beef is browned (you may want to add a little extra olive oil to prevent the meat from sticking to the bottom of the pan as it cooks).
  • Add the tomato paste, basil, oregano, tomatoes, bay leaf, stock, and sugar. Simmer over low heat for about 30-45 minutes until the sauce thickens.
  • Season with salt and pepper to taste. Turn off the heat and leave the red sauce covered with a lid while you make the bechamel sauce.

Making The Bechamel Sauce

  • In a saucepan, melt the butter over low heat. Stir in the flour. Cook, stirring continuously until the mixture starts to bubble. Don’t let the mixture brown!
  • Gradually add the milk. Turn the heat up to medium. Continue stirring until the sauce thickens.
  • Add the nutmeg and Parmesan cheese (or vegan cheese alternative, if using).
  • Season with salt and pepper to taste. Turn off the heat. Set aside.

Assembling The Lasagna

  • Assembling the lasagna involves alternating layers of the bechamel sauce, lasagna noodles, and the red (meat) sauce.
  • Preheat the oven to 350° Fahrenheit (175° Celsius).
  • Lightly spread a 9x13 baking dish with some of the bechamel sauce.
  • Add a first layer of the lasagna noodles.
  • Cover with about 1/3 of the meat sauce.
  • Layer more lasagna noodles on top.
  • Add a thicker layer of the bechamel sauce.
  • Sprinkle on some of the mozzarella cheese and the Parmesan cheese.
  • Layer more lasagna noodles on top.
  • Add another layer of the meat sauce and cover with another layer of lasagna noodles.
  • Spread on another layer of the bechamel sauce and the cheeses.
  • Cover with lasagna noodles.
  • Spread on the last of the meat sauce. Top with the last of the noodles and add the remaining bechamel sauce and cheeses as the final layer.
  • Cover with foil and bake for 30 minutes.
  • Remove the foil and continue baking the lasagna until the cheese is completely melted after about another 5 minutes.
  • Serve immediately.

Video

Nutrition

Calories: 716kcal | Carbohydrates: 70g | Protein: 38g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1041mg | Potassium: 1061mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1097IU | Vitamin C: 16mg | Calcium: 557mg | Iron: 4mg