Pasticho

1. For Abuela Chabe’s Seasoning: Mix the annatto, cumin, garlic powder, onion powder and curry powder together in a small bowl. Makes about 2¾ tablespoons (see Cook’s Note).
2. For the beef: Fill a large sauté pan with 2.5cm water and add a generous pinch of salt. Add the beef mince and cook over a high heat, stirring every 2 minutes, until the liquid released by the beef has almost evaporated and only the fat remains, about 15 minutes. Let the beef fry in the fat for about 1 minute, then transfer to a large bowl, leaving the fat in the pan.
3. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons of Abuela Chabe’s Seasoning and cook until fragrant, about 1 minute. Stir in the cooked beef and season with salt. Add the tomato sauce and Worcestershire sauce and cook until the mixture has reduced slightly, about 3 minutes. Taste and add more salt if necessary. Set aside.
4. For the béchamel: Melt the butter in a small saucepan over a medium heat, about 2 minutes. Add the flour and whisk until combined. Continue whisking until the mixture turns the yellow colour of Dijon mustard and begins to smell slightly nutty, about 6 minutes.
5. Whisk in the nutmeg and cook for 1 minute. Gradually add the milk in five additions, whisking constantly and making sure each addition is fully incorporated before adding the next. Season with salt and cook until the béchamel coats the back of a spoon, 5–8 minutes. If the sauce seems a little thin, remember that it will continue to thicken as it sits.
6. For the assembly: Bring a large saucepan of salted water to the boil over a high heat. Cook the lasagne sheets, stirring occasionally and separating them to prevent sticking, until softened and flexible but still firm in the centre, about 5 minutes. Transfer to a large bowl of cold water and set aside until ready to assemble.
7. Preheat the oven to 190°C/170°C fan/Gas 5, with a shelf positioned in the centre.
8. Spread 3 tablespoons of the meat sauce and 3 tablespoons of the béchamel over the base of a 23 x 33cm baking dish.
9. Arrange a single layer of lasagne sheets over the meat sauce and béchamel, cutting them to fit if necessary. Spread half the meat sauce (about 350ml) over the pasta. Add another layer of lasagne sheets. Spread 120ml béchamel over the pasta, then top with 140g ham and 170g Gruyère.
10. Add another layer of lasagne sheets, followed by the remaining meat sauce, another layer of lasagne sheets, 120ml béchamel, the remaining 140g ham, 170g Gruyère and a final layer of pasta.
11. Mix the remaining béchamel with the remaining 115g Gruyère. If using sliced cheese, crumble it into pieces first. Spread the mixture over the top of the pasticho.
12. Bake until gently bubbling around the edges, about 45 minutes. If the top has not browned, place under a hot grill until a few golden-brown spots appear, 1–2 minutes. Leave to rest for 10 minutes before serving.

Cook’s Note

Look for wide, short dried lasagne sheets so you don’t need to cut longer sheets to fit a 23 x 33cm baking dish. If using no-cook lasagne sheets, reduce the cooking times for the sauces so they remain slightly more liquid, as the pasta will absorb some of the moisture.

Abuela Chabe’s Seasoning can be used whenever you want to add extra flavour. It works particularly well with chicken, pork and beef, as well as in soups, especially black bean soup.