Go Back
–+ servings
pastitsio greek lasagna

Pastitsio (Greek Lasagna)

Servings: 9
Prep Time: 5 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 50 minutes
The classic Greek pastitsio is a comforting and delicious way to impress your friends and family! The pasta, meat sauce and creamy béchamel all come together to delight the senses!

Ingredients

Pasta:

  • 1 lb pastitsio pasta (or bucatini)
  • 1/3 cup parmesan cheese, (or kefalotyri) grated
  • 1/4 tsp ground nutmeg
  • 2 eggs, beaten

Meat Sauce:

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 2 lbs ground beef
  • 3 tbs tomato paste
  • 15 oz diced tomatoes, canned
  • 1 cinnamon stick
  • 6 whole cloves
  • 6 pieces all spice
  • 1 tbs sugar
  • salt and pepper to taste

Béchamel:

Assembly:

  • 1/3 cup parmesan cheese, grated

Instructions

Pasta:

  • Cook your pasta just almost al dente in salted water.  RESERVE 2 CUPS PASTA WATER FOR THE MEAT SAUCE. Transfer the pasta to a large bowl and toss with the parmesan, nutmeg and eggs.  Coat all of the pasta thoroughly.

Meat Sauce:

  • In a large pot, heat your oil.  Add the onion and sauté until translucent, about 3 minutes. 
  • Add the ground meat to the pot and break up the meat with a wooden spoon, until finely minced and no longer pink. 
  • Next add the tomato paste and mix into the meat.  Stir in the diced tomatoes, spices, sugar and salt and pepper to taste.
  • Add in 2 cups of the pasta water from your spaghetti pot.  Bring to a boil and then lower heat to a simmer.  Stir your sauce occasionally until it thickens - about 30 minutes.  If your sauce gets dry, add more pasta water.  

Béchamel:

  • In a medium pot, melt your butter over medium high heat.  Whisk in the flour until all is incorporated.  
  • Gradually add in the warm milk, 2 cups at a time, whisking CONSTANTLY.  Season with salt.  Bring to a boil, cook and stir constantly, 2 minutes, until it starts to thicken. 
  • Add the beaten eggs while whisking constantly.  Bring to boil , cook and stir another 2 minutes.  

Assembly:

  • Preheat your oven to 420°F.
  • Transfer HALF of the pasta to a 9x13” baking dish and spread out evenly.  Then add all of the meat sauce on top and spread out gently.  Next add the remaining pasta and spread out.  
  • Evenly pour the béchamel onto the baking dish, gently spread with a spatula if needed.
  • Lastly, sprinkle the top evenly with the grated parmesan cheese
  • Bake for 45-50 minutes or until golden brown on top. Allow to cool at least 20 minutes prior to slicing.

Nutrition

Calories: 748kcal | Carbohydrates: 58g | Protein: 36g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 625mg | Potassium: 848mg | Fiber: 3g | Sugar: 13g | Vitamin A: 725IU | Vitamin C: 7mg | Calcium: 362mg | Iron: 4mg
Author: Stella Drivas