Dish of Italian origin which like many, was brought by the colonizers and adapted to the Venezuelan season. It is a kind of stuffed lasagna with Bolognese sauce, yellow cheese, leg ham, bacon and topped with béchamel sauce with grated parmesan cheese and mozzarella. Its preparation requires time and patience to put it together but worth the wait for its delicious taste and ability to bring families together at the table.

Ingredients

For the bolognese sauce
	1 ½ kg. of Ground Beef (black pulp)
	2 Bell Peppers cut into brunoise
	2 Onions cut into brunoise
	3 Garlic cloves, crushed
	2 tablespoons dried Oregano leaves
	½ cup fresh Basil
	2 cans peeled Tomatoes
	½ cup Olive Oil
	2 tablespoons Butter
	Pepper
	Salt
For the béchamel sauce
	2 liters of milk
	3 tablespoons Wheat Flour
	3 tablespoons Butter
	Pepper
	Salt
	Nutmeg
Assembly
	½ kg of Pasta for lasagna directly baked
	½ kg of sliced Leg Ham
	½ kg of sliced Yellow Cheese
	⅕ kg shredded Mozzarella Cheese
	Butter

Utensils

Big cauldron

Knife

Cutting board

Blander

Medium saucepan

Large mold

Preparation

For the bolognese sauce

1. In a large pot heat the oil and pour the onion, garlic and paprika to wither.

2. Add the meat to cook.

3. Place the tomatoes in a blender and process.

4. Pour the liquefied tomatoes to the meat and cook 20 minutes.

5. Add the oregano, adjust with salt and pepper and cook for 15 minutes over medium heat.

6. Add the basil leaves and cook covered for 10 minutes.

7. You can add a spoonful of concentrated tomato paste to enhance their color and flavor.

For the béchamel sauce

1. Place the butter in a saucepan over medium heat until melted.

2. Add the flour and mix with butter until blended with energetic movements.

3. Pour the milk gradually and go mixing with a paddle on medium heat until it forms a thick sauce.

4. Add salt, pepper and nutmeg to taste and continue to mix until thickened completely.

Assembly

1. In a large greased pan, distribute a portion of bechamel sauce to cover bottom of pan.

2. Place the first layer of lasagna noodles on top of it and 2 cups Bolognese sauce spreading across the pasta with a wooden paddle.

3. Place a layer of yellow cheese and cover with a layer of pasta.

4. Add another layer of sauce, another Bolognese sauce and bacon, cover with another layer bolognese sauce and pasta.

5. Place another layer of bechamel sauce, two cups of meat covered with a layer of ham and more pasta.

6. Add another layer of bechamel and cover with plenty of mozzarella cheese distributed over the entire surface.

7. Cover with foil and bake for 30 minutes.

8. Remove the foil and gratin to taste.