This hearty Greek lasagna, known as Pastitsio, is a comforting layer of pasta, rich meat sauce, and creamy béchamel. It’s like a warm hug on a plate!
I love how the flavors blend together to create something truly special. Just try to resist nibbling on the edges while you wait for it to cool—it’s really tough! 😂
Making Pastitsio is super fun! Each layer adds its own charm, and once it’s done, I can’t wait to share it with family. Perfect for gatherings or cozy nights in!
Key Ingredients & Substitutions
Pasta: Pastitsio traditionally uses special pastitsio pasta, but you can easily substitute with ziti or penne. Just make sure to cook it a little less than usual, so it doesn’t get too soft in the oven!
Meat: Ground beef is common, but you could use ground lamb or turkey if you prefer. Mixing meats like beef and pork can add depth to the flavor. If you’re looking for a vegetarian option, try using lentils or mushrooms instead.
Cheese: Kefalotyri is the traditional choice, but Parmesan works perfectly too. If you want to mix things up, try using feta for a twist! Just crumble it over the layers instead.
Spices: The cinnamon and nutmeg really make a difference in the meat sauce, giving it that authentic flavor. If you’re hesitant about the spices, start with a little and adjust to your taste!
How Do You Make a Smooth Béchamel Sauce?
A creamy béchamel is key to a great Pastitsio. Here’s how to get it just right:
- First, melt the butter over medium heat and then whisk in the flour. Keep stirring for a couple of minutes. You want a smooth roux but no color!
- Gradually add the warm milk, whisking constantly to avoid lumps. This slow addition helps make it silky.
- Once the sauce thickens (it should cling to the back of a spoon), take it off the heat and allow it to cool for a bit before adding the eggs. This prevents scrambling!
- Incorporate the eggs slowly by whisking in a bit of the béchamel into the eggs first. Then mix it all back into the sauce.
With a little patience, you’ll end up with a rich, creamy layer that makes the Pastitsio irresistibly delicious!
Authentic Pastitsio Greek Lasagna
Ingredients You’ll Need:
For the Pasta Layer:
- 1 lb (450g) pastitsio pasta (or ziti / penne)
- 2 tbsp butter
- 2 eggs, lightly beaten
- 1 cup grated kefalotyri or Parmesan cheese
For the Meat Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450g) ground beef or a mix of beef and pork
- 1/2 cup dry white wine (optional)
- 1 cup crushed tomatoes or tomato sauce
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and black pepper, to taste
- 1/2 tsp dried oregano
- 1 bay leaf
For the Béchamel Sauce:
- 5 cups whole milk, warmed
- 8 tbsp (1 stick) unsalted butter
- 8 tbsp all-purpose flour
- 3 eggs, lightly beaten
- 1/2 tsp ground nutmeg
- Salt and white pepper, to taste
- 1 cup grated kefalotyri or Parmesan cheese
How Much Time Will You Need?
This recipe takes about 30 minutes to prep and around 45-55 minutes to bake, with an additional 20-30 minutes for cooling. So, plan for about 1 hour and 30 minutes in total. The delicious layers you create will be well worth the wait!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pastitsio (or any similar pasta) and cook until just al dente, which means it should have a little bite to it—about 7-8 minutes. Drain the pasta well and then toss it with butter, beaten eggs, and 1 cup of grated cheese. This will add flavor and help bind the pasta together. Set aside!
2. Make the Meat Sauce:
In a large skillet, heat the olive oil over medium heat. Add in your chopped onion and sauté until it’s soft and translucent, around 5-7 minutes. Stir in the minced garlic and let it cook for another minute, making your kitchen smell amazing! Now, add the ground beef (or meat mix) and cook until browned. Don’t forget to break it up with a spoon as it cooks!
If using, pour in the dry white wine and let it simmer for just a few minutes. Stir in the crushed tomatoes, tomato paste, and all those wonderful spices: cinnamon, nutmeg, oregano, salt, and pepper. Throw in the bay leaf for extra flavor. Let the sauce simmer uncovered for about 20 minutes. Once thickened, remove the bay leaf!
3. Prepare the Béchamel Sauce:
In another large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes to make a roux—just till it’s smooth, not browned. Gradually add the warmed milk while whisking continuously to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon, which should take about 8-10 minutes. Then, take it off the heat and allow it to cool slightly. This is important so the eggs don’t scramble later!
To incorporate the beaten eggs into the béchamel, start by whisking in a ladle of the warm sauce into the eggs to temper them. Then, mix the egg mixture back into the saucepan along with the nutmeg, salt, white pepper, and 1 cup of the cheese. Give it a good stir!
4. Assemble the Pastitsio:
Now for the fun part! Preheat your oven to 350°F (175°C). Grease a deep baking dish (about 9×13 inches is perfect). Spread half of the prepared pasta as the first layer on the bottom of the dish. Next, evenly spoon the delicious meat sauce over the pasta layer. Gently press down with a spatula to level it out. Now, add the remaining pasta over the meat sauce.
Finally, pour the béchamel sauce over the top evenly, spreading it out so everything is covered.
5. Bake:
Time to bake! Place your Pastitsio in the preheated oven and let it bake for around 45-55 minutes. You want the top to be golden brown and bubbling. Once it looks perfect, take it out and let it cool for about 20-30 minutes. This step is super important as it helps the layers set and makes it easier to cut!
6. Serve:
Slice the Pastitsio into squares and serve warm. It’s a wonderful dish for family dinners or gatherings, and everyone will love it! Enjoy your homemade authentic Greek Pastitsio!
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This recipe comes together beautifully, layering tender pasta with a spiced meat sauce and a creamy, cheesy béchamel topping that bakes to perfection. It’s comfort food at its finest, perfect for sharing or enjoying on a cozy night in!
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute regular pasta with gluten-free pasta. Just be sure to adjust the cooking time according to the package instructions, as gluten-free pasta can often have different cooking times.
How Long Will the Pastitsio Last in the Fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently in the oven or microwave, adding a splash of milk if the béchamel looks a bit dry.
Can I Make Pastitsio in Advance?
Yes, you can prepare the entire dish ahead of time! Assemble the layers in the baking dish and cover tightly with plastic wrap. Refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
What Should I Serve With Pastitsio?
This dish is rich and filling, so it’s great on its own! However, a simple side salad with a light vinaigrette or some roasted vegetables can complement the flavors nicely and add a refreshing touch.
