VENEZUELAN PASTICIO ( LASAGNA)

My grandmother made this dish growing up. I have to admit this recipe was taught to my grandmother from an Italian friend of hers, is a spin from the Greek pasticio. I remember when i first arrived to the United States  i heard the word lasagna therefore never knowing what it was until i tried it and immediately Pasticio came to my mind, americans have their version with ricotta cheese. In my house it's made with a rich Bechamel sauce that has cream cheese in it and all sorts of other meats BELIEVE me you will love it. ENJOY!

Ingredients

• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 1 pound of ham
• 1 pound pepperoni
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 1 cup grated Parmesan cheese or more if needed

Bechamel sauce;
3 cups of scalding milk
package of light cream cheese
7 tablespoons of butter or margarine
2 tablespoons of flour
1 teaspoon of nutmeg
1 teaspoon of oregano
salt and pepper to taste

Over low heat melt butter and  gradually add flour stir with a whisk cook for 2 to 3 minutes but don't let it get brown. add milk and cream cheese cook over medium hear stirring constantly until its thick and creamy. add spices and allow to cool slightly.

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. spread with half the Bechamel sauce. Top with a third of mozzarella cheese slices, ham and pepperoni. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.