Pastitsio (Greek Lasagna)
User Reviews
4.8
84 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
2 hrs 10 mins
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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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Pastitsio is a layered Greek casserole combining a robust ground beef tomato sauce, tender pasta, and a creamy béchamel topping enriched with cheese and eggs. The dish balances warm spices like cinnamon and cloves with the richness of a smooth white sauce, making it hearty and satisfying. It offers a traditional flavor profile and texture that sets it apart from typical lasagnas, ideal for serving as a comforting main course.
Description
Pastitsio (Greek Lasagna) features ground beef cooked with aromatic spices including cinnamon, cloves, and oregano, simmered with tomato paste and crushed tomatoes to create a thick, flavorful meat sauce. This is layered with al dente pasta and topped with a béchamel sauce made from butter, flour, milk, nutmeg, and cheeses like kefalotyri or Parmesan, enriched further with eggs to give it a firm yet creamy texture after baking. The result is a casserole with distinct savory spices, a creamy top layer that forms a golden crust, and a well-seasoned, rich meat base.
The meat sauce simmers slowly to deepen flavors, while the béchamel adds smoothness that contrasts with the textured filling and pasta. The suggested pairing with a Greek salad adds freshness to the dish. After baking, allowing the pastitsio to cool for about 30 minutes helps it set and slice cleanly for serving.
Leftovers keep well refrigerated for several days and can be reheated in the oven. It also freezes effectively if cooled completely before storage, with thawing in the fridge to maintain texture and flavor.
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Ingredients
Meat Sauce
- 2 tablespoons olive oil
- 2 pounds ground beef lean
- 1 large red onion chopped
- 3 cloves garlic minced
- ½ cup red wine
- 2 bay leaf
- 1 teaspoon oregano such as Greek or Mediterranean, dried
- ¼ teaspoon cloves ground
- ½ teaspoon ground cinnamon
- 1 tick cinnamon
- ¼ teaspoon allspice
- salt to taste
- black 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 to taste
- black pepper to taste
- ¼ teaspoon ground nutmeg
- ¾ cup kefalotyri cheese or Parmesan, grated, Greek cheese
- 2 large egg
- 2 egg reserve egg whites for pasta, yolk
Pasta
- 1 pound Pastitsio pasta or bucatini
- ½ cup kefalotyri cheese Greek cheese
- 2 egg white
Topping
- 1 cup kefalotyri cheese 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
- Choose lean ground beef to avoid greasiness in the meat sauce.
- Parmesan cheese can replace kefalotyri if unavailable, keeping a similar flavor.
- For a thicker béchamel, add a slurry of flour and cold milk if needed during cooking and stir until bubbly.
- Use a deep enough baking dish to hold all the layers without spilling.
- Let the finished dish cool for at least 30 minutes before cutting to help it set.
- Pastitsio pairs well with a fresh Greek salad to balance richness.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat covered in a 350°F oven.
- Allow the dish to cool thoroughly before freezing in portions; thaw overnight in the fridge 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
(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%)
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
84 reviews
Excellent
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