Authentic Pastitsio (Greek Lasagna)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
11 servings
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Course
Main Course
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Cuisine
Greek
Authentic Pastitsio (Greek Lasagna)
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Enjoy this authentic Pastitsio by Chef Giorgos Tsoulis—a delicious Greek baked pasta dish (known abroad as Greek lasagna) featuring layers of tender bucatini pasta, rich aromatic ground beef sauce, and creamy béchamel, baked to golden perfection. Greek comfort food at its finest!
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Ingredients
For the Pasta:
- 1 kg bucatini pasta or other long tubular pasta
For the Ground Meat:
- 2 kg ground beef chuck or mock tender
- 2 large onions finely chopped
- 4 cloves garlic finely chopped
- 3 tbsp tomato paste
- 1/2 tsp fresh oregano
- 400 ml red wine
- 2 dried bay leaves
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 800 g tomatoes grated
- 600 ml lukewarm water
- 2-3 tbsp extra virgin olive oil
- salt
- pepper
For the Béchamel Sauce:
- 200 g butter
- 200 g all-purpose flour
- 2 liters full-fat milk lukewarm
- 400 g grated Parmesan cheese plus extra for sprinkling
- 4 egg yolks
- 1/2 tsp ground cloves
- salt
- pepper
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Instructions
- Preheat oven to 180°C/356°F, fan.
Prepare the Ground Meat Sauce:
- Heat a deep pot over high heat until very hot. Add the olive oil and then the ground meat. Sauté until it caramelizes lightly. Use a hand whisk to break up the meat and ensure it cooks evenly. Once the meat is cooked, transfer it to a bowl and set aside.
- Place the same pot back on medium heat and add a bit more olive oil. Add the onions and garlic, and sauté for 3-4 minutes until they are lightly caramelized.
- Return meat to pot. Add tomato paste and cook for another 2–3 min. Pour in red wine and cook until alcohol evaporates (about 3–5 min).
- Add oregano, bay leaves, cloves, cinnamon, tomatoes, water, salt, and pepper. Stir thoroughly. Cover and simmer gently, about 25–30 min, until sauce thickens nicely. Remove bay leaves.
For the Pasta:
- Boil the bucatini pasta in plenty of salted water. Once cooked, drain and drizzle with olive oil. Sprinkle with grated parmesan and toss to combine. Set aside until needed.
For the Béchamel Sauce:
- Melt butter over medium heat in a deep pot. Whisk in flour continuously for about 2–3 min until smooth and bubbly (do not brown).
- Gradually add the lukewarm milk in small batches, whisking continuously. Ensure each addition is fully incorporated before adding the next. Continue cooking until the Béchamel sauce thickens and becomes smooth and creamy.
- Remove the pot from the heat and add the grated cheese, ground cloves, and egg yolks. Whisk thoroughly after each addition until fully incorporated. Season with salt and pepper to taste.
For the Assembly:
- Brush a 36x29 cm (14x11in) rectangular baking pan with olive oil. Spread the cooked pasta evenly across the bottom to form the first layer. Evenly distribute the ground meat mixture over the pasta to create the second layer. Pour the Béchamel sauce evenly over the meat layer to create the third layer.
- Smooth the surface, sprinkle generously with grated Parmesan cheese. Bake uncovered for 40–50 min, until golden brown. If the top browns too quickly, loosely cover with foil.
- Once cooked, remove from the oven and let it cool for approximately 10 minutes before slicing into portions and serving.
Notes
- Chef’s tip: You may combine pasta and meat sauce together instead of layering separately if desired.
- You may combine pasta and meat sauce together instead of layering separately if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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