Pastitsio Recipe

This Pastitsio, also known as Greek Lasagna, is a comforting and flavorful baked pasta dish that’s perfect for a family meal or a special occasion. Layers of pasta, a rich and savory meat sauce, and a creamy béchamel topping come together in this classic Greek recipe.

Ingredients

Here’s what you’ll need to create this delicious Pastitsio:

For the Meat Sauce:

• Olive oil: For browning the ground beef and sautéing the vegetables.
• Lean ground beef: For a healthier option, use lean ground beef.
• Red onion: Chopped, for flavor and texture.
• Garlic: Minced, for aromatic depth.
• Red wine: Adds depth and complexity to the sauce.
• Bay leaves: Adds a subtle aromatic flavor.
• Dried oregano: Such as Greek or Mediterranean oregano, adds a classic herb flavor.
• Ground cloves, cinnamon, and allspice: Adds a warm and comforting spice blend.
• Cinnamon stick: Adds an extra layer of cinnamon flavor.
• Salt and pepper: To taste.
• Tomato paste: Adds a concentrated tomato flavor and richness to the sauce.
• Crushed tomatoes: Adds texture and a fresh tomato flavor.
• Water: Thins the sauce to the desired consistency.
• Sugar: Balances the acidity of the tomatoes.

For the Béchamel Sauce:

• Unsalted butter: Adds richness and flavor to the sauce.
• All-purpose flour: Used to thicken the sauce.
• Milk: 2% or whole milk, creates a creamy base for the sauce.
• Salt, pepper, and ground nutmeg: For seasoning the béchamel sauce.
• Kefalotyri cheese or Parmesan cheese: Grated, adds a salty and nutty flavor.
• Eggs and egg yolks: Enrich the béchamel sauce and add a velvety texture.

For the Pasta:

• Pastitsio pasta or bucatini: These long, tubular pasta shapes are traditional in pastitsio.
• Kefalotyri cheese: Grated, for mixing with the pasta.
• Egg whites: Used to bind the pasta and cheese mixture.

For the Topping:

• Kefalotyri cheese: Grated, for a final cheesy topping.

How to Make Pastitsio (Greek Lasagna)

Step 1: Make the Meat Sauce

Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Add the chopped onion and cook until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. 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 well to combine and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 45 minutes, or until the sauce has thickened. Stir occasionally. Remove and discard the bay leaves and cinnamon stick.

Step 2: Cook the Pasta

While the meat sauce is simmering, cook the pasta according to package directions until al dente. Drain the pasta and set aside.

Step 3: Make the Béchamel Sauce

In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes to cook the roux. Gradually whisk in the milk until smooth, then add the nutmeg, salt, and pepper. Continue to cook and whisk for another 5 minutes, or until the sauce thickens. Remove from heat and stir in ¾ cup of the grated Kefalotyri (or Parmesan) cheese.

Step 4: Temper the Eggs and Combine

In a medium bowl, whisk together the eggs and egg yolks. Gradually whisk in a few ladles of the hot béchamel sauce to temper the eggs, then slowly pour the tempered egg mixture into the remaining béchamel sauce, whisking constantly.

Step 5: Assemble the Pastitsio

Preheat your oven to 350°F (177°C). Grease a 9×13 inch baking dish (at least 3 inches deep) with olive oil. In a large bowl, toss the cooked pasta with ½ cup of the meat sauce. Whisk the egg whites until frothy, then add them to the pasta along with ½ cup of grated Kefalotyri cheese. Toss to combine. Transfer the pasta mixture to the prepared baking dish, spreading it evenly. Top with the remaining meat sauce, smoothing the surface. Pour the béchamel sauce over the meat sauce and smooth it out. Sprinkle the remaining grated Kefalotyri cheese evenly over the top.

Step 6: Bake and Serve

Bake the pastitsio in the preheated oven for 45-50 minutes, or until the top is golden brown and set. Remove from the oven and let it rest for at least 30 minutes before slicing and serving.

How to Serve Pastitsio Recipe

• Main Course: This Pastitsio is a hearty and satisfying meal on its own.
• With a Side Salad: Serve it with a Greek salad for a complete and refreshing meal.
• Special Occasion: This dish is impressive enough for a special occasion dinner, yet easy enough for a cozy weeknight meal.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat gently in the oven at 350°F (177°C), covered, until heated through.

Freezing:

Cool the pastitsio completely before freezing. Portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of pasta?
While pastitsio pasta or bucatini are traditional, you can experiment with other tubular pasta shapes, such as penne or ziti.

Can I make this recipe vegetarian?
Yes, you can omit the ground beef and add more vegetables, such as lentils, mushrooms, or eggplant, to the sauce.

Can I make this dish ahead of time?
Yes, you can assemble the pastitsio a day ahead of time and bake it the next day.

How can I make this dish spicier?
Add more red pepper flakes or a diced chili pepper to the meat sauce while simmering.

There you have it! A delicious and authentic recipe for Pastitsio (Greek Lasagna) that’s perfect for a special occasion or a cozy family meal. Enjoy!

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