Pastitsio (Greek Lasagna)
User Reviews
4.8
126 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 40 mins
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Servings
16
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Calories
410 kcal
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Course
Main Course, Dinner
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Cuisine
Greek
Pastitsio (Greek Lasagna)
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Also known as Greek Lasagna, this Pastitsio is everything comfort food should be. The perfect dish for a large crowd that will please even the pickiest of eaters. Layers of pasta, a delicious and aromatic meat sauce, topped with a special bechamel sauce, is what this Greek Lasagna is all about.
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Ingredients
Meat Sauce
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 1 large red onion chopped
- 3 cloves garlic minced
- ½ cup red wine
- 2 bay leaves
- 1 teaspoon dried oregano such as Greek or Mediterranean
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 tick cinnamon
- ¼ teaspoon allspice
- salt and pepper to taste
- 2 tablespoons tomato paste
- 28 ounce crushed tomatoes
- 1 cup water
- 1 tablespoon sugar
Bechamel Sauce
- ½ cup butter unsalted (8 tablespoons)
- ½ cup all-purpose flour
- 4½ cups milk 2%
- salt and pepper to taste
- ¼ teaspoon ground nutmeg
- ¾ cup Kefalotyri Greek cheese or Parmesan, grated
- 2 large eggs
- 2 egg yolks reserve egg whites for pasta
Pasta
- 1 pound Pastitsio pasta or bucatini
- ½ cup Kefalotyri Greek cheese
- 2 egg whites
Topping
- 1 cup Kefalotyri Greek cheese
Instructions
Meat Sauce
- Brown the meat: Add the olive oil to a large skillet and heat over medium-high heat. Add the beef and cook for 10 to 15 minutes, breaking it up as you cook, until the meat is well browned.
- Cook onion and garlic: Add the onion, stir and cook for 3 to 4 minutes until the onion is soft and translucent. Stir in the garlic.
- Deglaze and add remaining ingredients: Deglaze the pan with the red wine, then add the bay leaves, oregano, cloves, cinnamon, allspice, salt, pepper, tomato paste, crushed tomatoes, water and sugar. Stir everything together well and bring to a boil. Reduce the heat to low and simmer, covered for about 45 minutes or until the sauce has thickened, stirring occasionally. Remove the bay leaves and cinnamon stick and discard.
Bechamel Sauce
- Cook the pasta: Before starting the Béchamel sauce, cook the pasta as per package instructions until al dente. Drain and let cool.
- Make the bechamel: In a large saucepan melt the butter over medium heat. Add the flour and whisk in the flour. Keep whisking for about 2 to 3 minutes. Add the milk, nutmeg, salt and pepper, then whisk everything together. Cook for another 5 minutes and whisk as necessary. Remove from heat and stir in the ¾ cup of Kefalotyri cheese.
- Combine with the egg mixture: In a medium size bowl whisk together the 2 eggs with the 2 egg yolks. Add a ladle of Béchamel sauce into the eggs and whisk briskly to avoid curdling the eggs. Add another ladle of sauce and whisk. Gradually add the egg mixture into the Béchamel sauce while stirring briskly.
Assembly
- Preheat oven: Preheat the oven to 350°F.
- Grease the pan: Grease a 9x13-inch pan that's 3 inches deep with some olive oil. It's very important that the dish is 3 inches deep, otherwise not everything will fit.
- Prepare the pasta: Toss the cooked pasta with ½ cup of the meat sauce. Whisk the 2 egg white and toss it together along with ½ cup of Kefalotyri cheese. Transfer the pasta mixture to the prepared pan. You can arrange the pasta so that's they all go in the same direction.
- Top with remaining meat sauce: Top the pasta with the rest of the meat sauce and smooth out the surface.
- Finish with bechamel and cheese: Pour the Béchamel sauce over the meat sauce and smooth it out. Top with remaining Kefalotyri cheese.
- Bake: Transfer the pan to the oven and bake for 45 to 50 minutes until the top is golden brown and set.
- Let rest and serve: Let the pastitsio rest for at least 30 minutes before cutting into slices and serving.
Equipments used:
Notes
- Although you can use regular ground beef, I recommend using lean ground beef because the extra fat can make the Pastitsio somewhat greasy.
- Substitute Kefalotyri cheese with Parmesan cheese.
- If you find the béchamel sauce is not as smooth or thick enough, stir together a little more flour with cold milk, then add to the sauce and cook and stir until bubbly.
- Make sure to use a baking dish deep enough so that everything fits.
- Let the pastitsio cool for at least 30 minutes before slicing, so that it has time to set.
- Serve pastitsio with a nice Greek salad.
- Store leftover pastitsio in an airtight container in the fridge for up to 3-4 days. Reheat in a 350°F oven, covered until heated through.
- Cool completely before freezing by first placing in the fridge, if necessary. This pastitsio will freeze nicely in portions and placing in airtight containers. Thaw in the fridge overnight, before reheating.
Nutrition Information
Show Details
Serving
1serving
Calories
410kcal
(21%)
Carbohydrates
34g
(11%)
Protein
26g
(52%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
394mg
(16%)
Potassium
577mg
(16%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
606IU
(12%)
Vitamin C
6mg
(7%)
Calcium
291mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 410kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 394mg | 16% |
| Potassium | 577mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 291mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
126 reviews
Excellent
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