Pasticho

Ingredients:

Grandma's seasoning

• 2 tsp ground annatto
• 2 tsp ground cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 0.5 tsp curry powder

Beef

• 700 g of ground beef with 20% fat content
• 1 medium onion, diced
• 5 cloves of garlic, grated
• 2 tbsp. grandma's seasoning
• 1 can (400 g) of canned tomato sauce
• 1/4 cup Worcestershire sauce

Béchamel sauce

• 2 tablespoons unsalted butter
• 2 tbsp. flour
• 1/4 teaspoon freshly grated nutmeg
• 2 cups whole milk

Lasagna

• 450 g dry lasagna sheets
• 280 g thin slices of ham
• 450 g Gruyere, grated or sliced

Preparation:

1. Grandma's seasoning:
   The seasoning can be used in any dish, such as chicken, pork and beef, but it is also great in soups, especially with beans..
   
   Combine the annatto, cumin, garlic powder, onion powder, and curry powder in a small bowl. You'll get about 2 tablespoons.
2. Beef:
   
   Fill a large skillet with 2.5 cm of water and a generous pinch of salt (about five fingers' worth). Add the ground beef and cook over high heat, stirring every 2 minutes, until the liquid released by the ground beef has almost evaporated and only fat is visible, about 15 minutes. Brown the beef in the fat for about 1 minute, then transfer to a large bowl, reserving the fat in the skillet.
3. Add the onion to the skillet and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons of the seasoning and cook until fragrant, about 1 minute. Add the beef and season with salt to taste. Add the tomato sauce and Worcestershire sauce and cook until the sauce thickens slightly, about 3 minutes. Taste and adjust the seasoning if needed. Set aside.
4. Béchamel:
   
   In a small saucepan over medium heat, melt the butter, about 2 minutes. Add the flour and stir until smooth. Continue stirring until the mixture turns a mustard-yellow color and releases a slightly nutty aroma, about 6 minutes. Add the nutmeg and cook for 1 minute. Gradually add the milk in five additions, stirring constantly until fully incorporated after each addition; this will ensure a smooth sauce. Season with salt and cook the béchamel sauce until it coats the back of a spoon, 5-8 minutes. If the sauce seems too thin at first, remember that it will continue to thicken as it cools.
   
   

   Chef's Note

   
   This recipe works best with wide, short lasagna noodles, as you won't need to cut them to fit a 22x32cm pan. If you're using no-boil lasagna, reduce the cooking time for the sauces so they're more liquid and the noodles can absorb some of the liquid.
5. Assembly:
   
   Bring a large pot of water to a boil over high heat and season with salt. Cook the lasagna, stirring occasionally and separating the noodles to prevent sticking, until the noodles are soft and pliable but still firm in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
6. Position the oven rack in the middle position and preheat to 190°C.
7. Spread 3 tablespoons of meat sauce and 3 tablespoons of béchamel in the bottom of a 22x32 cm baking dish. Place one layer of noodles on top of the meat sauce and béchamel (if you are using long noodles, you will need to cut sheets to fill in the gaps). Spread half of the meat sauce on top (about 1.5 cups). Add another layer of noodles. Spread 0.5 cups of béchamel on top. Top with 140 g of ham and 180 g of Gruyere.
8. Repeat the process, adding another layer of noodles, the remaining half of the meat sauce, another layer of noodles, 1/2 cup of béchamel, the remaining 140g of ham, 170g of Gruyere, and a final layer of noodles. Mix the remaining béchamel and the remaining Gruyere (if using shredded cheese, crumble it) and arrange on top of the pasticcio.
9. Bake until the pasticcio begins to bubble slightly around the edges, about 45 minutes. If the top isn't golden brown, turn the oven to broil and broil until a few brown spots appear, 1 to 2 minutes. Let the pasticcio rest for 10 minutes before serving.