Pastitsio (Greek Lasagna)

A straight-on view of a perfectly square piece of Greek pastitsio on a white dinner plate.

Course: Entree

Cuisine: Greek

Prep Time: 30

Cook Time: 1

Resting time: 30

Total Time: 2

Servings:

Calories: 642kcal

Author: Kris Longwell

Pastitsio (Greek Lasagna) is uniquely Greek and just so delicious. If you can't get the Greek cheese or pasta, see the notes for perfectly acceptable substitutions. Be sure to let the dish rest for 20 to 30 minutes before slicing. Leftovers are excellent.

Print Recipe

Equipment

1 Deep lasagna pan or dish 2½ to 3 inches deep

Ingredients

For the Meat Sauce

2 tablespoon olive oil
1 medium onion chopped
1 large carrot chopped
3 cloves garlic minced
2 lbs ground beef 85% lean
1 cup red wine
¼ cup tomato paste
2 cups crushed tomatoes or tomato purée or sauce
1 beef bouillon cube
2 bay leaves fresh or dried
1 cinnamon stick
1 pinch ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1½ teaspoon Kosher salt
1 teaspoon black pepper

For the Greek Bechamel

8 tablespoon unsalted butter
1 cup all-purpose flour
4½ cups whole milk warmed
1 pinch nutmeg ground or grated from a whole nutmeg
1 teaspoon salt
1½ cups Kefalotryi Greek cheese Grated, sub: Parmesan or Romano
2 large egg yolks save the whites for the pasta

For the Pasta and Final Assembly

1 lb Pastitsio No. 2 pasta or bucatini, or penne
1½ cups Kefalotryi Greek cheese divided, sub: Parmesan or Romano
2 egg whites

Instructions

Make the Meat Sauce

Heat the oil in a large skillet over medium heat. Add the onion and carrots and sauté (stirring often) until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute.
2 tablespoon olive oil, 1 medium onion, 1 large carrot, 3 cloves garlic
Add the beef and cook until no longer pink. About 8 to 10 minutes. Tilt the skillet, and use a large spoon to remove most of the rendered grease (leave about 1 tbsp). Discard grease safely.
2 lbs ground beef
Add the wine and cook until almost completely evaporated, another 5 to 8 minutes.
1 cup red wine
Stir in the tomato paste, and then the crushed tomatoes, crushed bouillon cube, bay leaves, cinnamon stick, ground cinnamon, ground cloves, allspice, salt, and pepper. Simmer until most of the liquid is gone and the sauce is thick (stirring frequently), about 15 minutes. Transfer to a bowl and let cool completely (cover with plastic wrap if preparing in advance).
¼ cup tomato paste, 2 cups crushed tomatoes, 1 beef bouillon cube, 2 bay leaves, 1 cinnamon stick, 1 pinch ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, 1½ teaspoon Kosher salt, 1 teaspoon black pepper

Make the Bechamel

In a large skillet, melt the butter over medium heat. Stir in the flour until fully incorporated into the butter. Cook (stirring often) for 1 minute.
8 tablespoon unsalted butter, 1 cup all-purpose flour
Whisking constantly, slowly add in about half of the warmed milk. Whisk and then stir to help incorporate the milk into the roux (flour butter). Slowly whisk in the remaining warm milk. Continue stirring with a wooden spoon or spatula, working to remove as many lumps as possible, for about another 5 minutes.
4½ cups whole milk
Remove from heat and stir in the nutmeg, salt, and cheese. Let rest for a few minutes.
1 pinch nutmeg, 1 teaspoon salt, 1½ cups Kefalotryi Greek cheese
Quickly stir in the egg yolks until fully combined. Set aside.
2 large egg yolks

Prepare the Pasta

Bring a large pot of liberally salted water to a boil.
Add the pasta and cook until al dente (about 1 minute less than package instructions). The pasta should have a little resistance to the bite, but should not be tough.
1 lb Pastitsio No. 2 pasta
Drain and then place in a large bowl and let cool for about 3 minutes.
Stir in 1 cup of the cheese and then the egg whites until fully coated.
1½ cups Kefalotryi Greek cheese, 2 egg whites

Assemble and Bake the Pastitsio

Preheat oven to 350°F.
Add about ⅔ of the pasta to the bottom of the dish, arranging the pasta all in one direction (as much as possible).
Spoon on the meat sauce and then use the back of a large spoon, or spatula, to smooth it over the pasta.
Next, add another single layer of the remaining pasta over the meat sauce (you may have a little pasta left over).
Spoon the bechamel over the pasta and gently smooth it over the pasta and to the edges of the dish. Top with the remaining ½ cup of cheese.
Bake for 1 hour or until the top is browned (but not burned).
Remove from the oven and let rest for 20 minutes (or up to 1 hour). Slice and serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Be careful to measure the seasonings (especially the cinnamon, ground cloves, and allspice) accurately. Too much of any of these seasonings will overpower the sauce. Taste and adjust seasonings, if necessary. Be sure to cook the meat sauce until most of the liquid is gone. It should be moist, but not thin (saucy).

The meat sauce and the bechamel can be made hours in advance. Keep covered until ready to assemble the dish.

See the video for tips on how to get clean slices out of the dish.

Leftovers will keep covered in the fridge for up to 5 days. The dish freezes beautifully (pre-baked) for up to 3 months. Reheat leftovers in the microwave on HIGH for 1½ minutes, or in a 350°F oven (covered with foil).

Nutrition