This Authentic Pastitsio Greek Lasagna is a warm and comforting dish. It’s made with layers of tasty pasta, seasoned meat, and a creamy béchamel sauce that brings everything together!
I love how this dish has a cozy, homey feel, perfect for sharing with family. The rich flavors definitely make it a favorite at my house. Enjoy it with a simple salad for a complete meal!
Ingredients & Substitutions
Pasta: I prefer Greek pastitsio pasta, but if it’s not available, ziti or penne works perfectly. Just make sure to cook it al dente since it will continue to soften in the oven.
Meat: Use ground beef or a mix of beef and lamb for depth of flavor. If you’re aiming for a lighter option, ground turkey is a nice substitute, though you might need to add a bit more seasoning.
Cheese: Kefalotyri is traditional and provides a great flavor, but if you can’t find it, Parmesan is a good alternative. I’ve even used a mix of feta and mozzarella for a fun twist!
Wine: The dry red wine adds richness to the sauce. If you prefer not to use wine, just add a bit more broth or water for moisture.
How Do I Make a Smooth Béchamel Sauce?
Making béchamel sauce can be tricky, but here are some tips to ensure it comes out perfectly smooth.
- Start with a roux: Melt butter and whisk in flour. Cook for a couple of minutes to eliminate the raw flour taste.
- Add warm milk gradually while whisking constantly to prevent lumps. Use a whisk, not a spoon, for a smoother consistency.
- Cook until thickened: Keep stirring over medium heat. You know it’s ready when it coats the back of a spoon.
- Cool it slightly before adding beaten eggs, to avoid scrambling them in the sauce.
With these approaches, you’ll have a luscious béchamel that adds creaminess to your Pastitsio!
Authentic Pastitsio Greek Lasagna
Ingredients:
For the Pasta Layer:
- 12 oz (about 340g) Greek pastitsio pasta or ziti/penne
- 3 tbsp unsalted butter
- 3 large eggs
- 1 cup grated Kefalotyri or Parmesan cheese
- Salt, to taste
For the Meat Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450g) ground beef or a mix of beef and lamb
- 1/2 cup dry red wine (optional)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
For the Béchamel Sauce:
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 4 cups whole milk, warmed
- 2 large eggs, beaten
- 1/2 tsp ground nutmeg
- 1 cup grated Kefalotyri or Parmesan cheese
- Salt and white pepper, to taste
How Much Time Will You Need?
This hearty dish takes about 30 minutes to prepare and around 55 minutes to bake. Remember to let it rest for 20 minutes before slicing, bringing your total time to just under 2 hours. It’s worth every moment!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by cooking the pasta in a big pot of salted boiling water until it’s al dente, as per package instructions. Once cooked, drain it well and toss it with the butter while still hot. Set it aside to cool slightly. When it’s cooler, mix in beaten eggs and the grated cheese. This is the base layer for your Pastitsio!
2. Make the Meat Sauce:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it’s softened, about 5 minutes. Toss in the minced garlic and cook for another minute. Now, add the ground meat, breaking it up as you go. Cook until it’s browned, and then pour in the red wine if you’re using it—let it reduce for a few minutes. Stir in the crushed tomatoes, tomato paste, spices, salt, and pepper. Let the sauce simmer uncovered for about 20 minutes until it thickens, adding the parsley right at the end before removing it from heat.
3. Prepare the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to create a smooth paste (this is called a roux). Gradually whisk in the warm milk, ensuring you avoid lumps. Cook while whisking until the sauce thickens and coats the back of a spoon. Remove from heat, then slowly whisk in the beaten eggs, nutmeg, salt, white pepper, and grated cheese. Mix well to create a smooth béchamel sauce.
4. Assemble the Pastitsio:
Preheat your oven to 350°F (175°C). In a greased 9×13 inch (23×33 cm) baking dish, spread half of your pasta mixture on the bottom. Spoon the meat sauce evenly on top, then layer the remaining pasta over the meat. Finally, pour the béchamel sauce over the top, ensuring it’s evenly spread.
5. Bake:
Bake in the oven for about 45 to 55 minutes, or until the top is beautifully golden brown and bubbling. After baking, let your Pastitsio rest for at least 20 minutes before slicing. This helps it set up for cleaner cuts.
6. Serve:
Cut the Pastitsio into squares and serve warm. Garnish with fresh herbs if you like. Enjoy this delightful Greek comfort dish that combines rich meat sauce, creamy béchamel, and perfectly cooked pasta!
Yum! Your kitchen will smell wonderful, and you will have a classic Pastitsio ready to share with family and friends!
Can I Use Different Types of Pasta?
Absolutely! While traditional pastitsio uses Greek pasta, ziti or penne work perfectly if you can’t find it. Just make sure whatever pasta you choose is cooked al dente since it will soften more during baking.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the meat sauce and béchamel sauce in advance. Assemble the layers and store it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave until hot, stirring occasionally.
Can I Freeze Pastitsio?
Yes! You can freeze it before baking. Just cover it well with plastic wrap and foil and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and then bake as directed. It might take a bit longer to cook if it’s still cool from the fridge.