Pastitsio Recipe

Greek Lasagna Pastitsio is comfort food at its best. A crowd-pleaser that will satisfy even the pickiest eaters. Greek lasagna has layers of pasta, a flavorful meat sauce, and a special bechamel sauce.  

2 tablespoons olive oil 2 pounds lean ground beef 1 large red onion 3 cloves garlic ½ cup red wine 2 bay leaves 1 teaspoon dried oregano ¼ teaspoon ground cloves ½ teaspoon ground cinnamon 1 stick cinnamon ¼ teaspoon allspice salt and pepper 2 tablespoons tomato paste 28 ounce crushed tomatoes 1 cup water 1 tablespoon sugar

Ingredient

Direction

Heating olive oil in a large skillet over medium-high heat. Break up the beef and cook for 10–15 minutes until browned.  

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Once the red wine has deglazed the pan, add the bay leaves, oregano, cloves, cinnamon, allspice, salt, pepper, tomato paste, crushed tomatoes, water, and sugar.   

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Béchamel sauce begins with al dente pasta cooked according to package instructions. Drain, cool. Over medium heat, melt butter in a large saucepan.  

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Beat the eggs and yolks in a medium bowl. Avoid curdling by adding a ladle of Béchamel sauce to the eggs and whisking quickly.  

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Gradually stir egg mixture into Béchamel sauce. Turn on the oven to 350°F. Prepare a 9x13-inch, 3-inch-deep pan with olive oil.  

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Cook pasta and mix with ½ cup of meat sauce. Mix 2 egg whites and ½ cup of Kefalotyri cheese. Add pasta to the pan.   

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Arrange pasta so it all faces the same direction. Cover the pasta with the remaining meat sauce and smooth it out.   

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Pour Béchamel over meat sauce and smooth. Keep Kefalotyri cheese on top. Bake the pan for 45–50 minutes until the top is golden brown and set.   

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A minimum of thirty minutes should be allowed for the pastitsio to rest before it is cut into slices and served.  

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Easy Stovetop Mac and Cheese 

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