Beef pasticho (Venezuelan lasagne)

Pasticho is Venezuela's take on Italian lasagne, and back home it means Sunday family lunch. Ours is homemade and traditional: layers of pasta, a minced-beef bolognese slow-cooked in a Venezuelan sofrito, plenty of creamy béchamel and golden melted cheese on top. Creamier and more generous than Italian lasagne, just like it was made at home. Contents: approx. 900 g. Frozen product. To heat: thaw in the fridge, then bake in the oven until piping hot in the centre and the cheese is bubbling.