Pasticho or Lasagna// Step by step

Hello friend, from this dear platform, again with another recipe.

There are many dishes that we can make with a variety of products that we can get everywhere, while at the same time making them comfortable and satisfying, that's why I like to look for foods that are delicious and easy to prepare.

Pasticho is a famous dish all over the world, not only in Italy. It's a dish that the whole family likes, even the smallest ones. One portion is enough because the cuts are relatively large, and it's also a very nutritious recipe that gives you to get through a day full of energy. A good pasticho, whether it's fresh from the oven or made the day before, is irresistible to reject because its flavor is maintained much and more when it's made with love. It also comes with a splendid bechamel sauce, mozzarella cheese, al dente pasta and that characteristic smell that defines it.

Who doesn't enjoy a delicious and nutritious pasticho or lasagna?

Ingredients to be used

Lasagne paste - 2 boxes or 18 sheets
500 g of ground meat
150 g cooked ham
1 Onion
2 cloves of garlic
1 green pepper
2 tablespoons of oil
1 leaf of Laurel
250 gr Fried tomato
Grated mozzarella cheese powder
A teaspoonful of sugar.

For the béchamel sauce

3 Tablespoons of wheat flour
3 Tablespoons of butter -
½ litre of milk
A pinch of nutmeg
Pepper
Salt

First step

Meat preparation

Add oil to a frying pan and when it is hot, fry the onion and garlic for two minutes, then add the green pepper and cook for three minutes.
Then add the ground meat, lower the heat, cover the container so that it does not splash and let the meat cook for two or three minutes.
Then add the bay leaf, salt and pepper. Cook until it reduces a little to low heat.
Once reduced add the tomato. If you use the fried tomato there is no need to add sugar, if it is natural crushed tomato you have to add a little sugar to neutralize the acidity.

In a pot put the tomatoes to boil, peel when ready, blend and strain to remove the seeds)
Then add the tomatoes to the meat and add a teaspoon of sugar.
Cover and let cook.

Let the meat rest and while preparing the béchamel sauce for the pasticho or lasagna.

Second step preparing the béchamel sauce

Sieve the flour with a sieve.
In a pot put half a litre of milk for 4-5 minutes without boiling
In another pot put the butter and heat it over low heat until it melts, it has to turn to a hazelnut color.
Then we add the sifted flour, add the nutmeg, salt and pepper.
We let it mix until they form small masses with a golden color.
When the sauce thickens and comes to a boil, turn off the heat.
The béchamel cream is ready.

Third step to assemble the pasticho de carne:

Place the slices of pasta in hot water in a container and leave them to soak for 7 minutes.

Then in a pyrex we add a portion of bechamel sauce

Then we put a sheet of lasagna paste
Then we add the meat and tomato filling, another sheet of lasagna and cooked ham and alternate with filling and cooked ham.