This Authentic Pastitsio Greek Lasagna is a cozy dish layered with pasta, ground beef, and a creamy béchamel sauce. It’s like a warm hug on your plate!
Making this dish is like creating a delicious puzzle! Each layer brings something unique, and I can’t resist stealing spoonfuls of that lovely béchamel sauce as I cook! 😋
I love serving it hot with a simple salad. It always makes for a fun family meal, and leftovers? Even better the next day! You’ll enjoy every cheesy bite!
Key Ingredients & Substitutions
Pastitsio pasta or elbow macaroni: Using traditional pastitsio pasta gives the best texture, but large elbow macaroni works just fine if you can’t find it. Both will hold the meat sauce beautifully.
Kefalotyri cheese: This cheese adds a distinct flavor, but you can substitute with Parmesan if needed. For a creamier taste, try a mix of Pecorino and mozzarella. It’s all about what you have on hand or prefer!
Ground meat: A mix of beef and lamb is classic, giving rich flavor. If you’re avoiding red meat, try ground turkey or chicken instead. Just remember to adjust spices slightly!
Red wine: It enhances the flavor of the meat sauce, but if you prefer to skip it, just add a bit more broth or water for moisture. You won’t miss the wine.
How Do You Make Sure Your Béchamel Sauce is Smooth and Creamy?
Making béchamel can be tricky, but it’s all about good techniques! Here are some steps to help you succeed:
- Always whisk the flour and butter together for 2 minutes to create a roux. Don’t rush this – it makes a difference!
- Gradually add warm milk while whisking continuously. If you add it too quickly, lumps can form. Take your time and mix well.
- Let it cook until it thickens enough to coat the back of a spoon. This indicates it’s ready for the eggs and cheese.
- Cool the sauce slightly before adding the beaten eggs. This prevents the eggs from scrambling in the hot sauce.
These tips will help you achieve a creamy and dreamy béchamel that layers perfectly in your Pastitsio!
Authentic Pastitsio Greek Lasagna
Ingredients You’ll Need:
For The Pasta Layer:
- 1 lb (450 g) pastitsio pasta or large elbow macaroni
- 2 large eggs, lightly beaten
- 1 cup grated Kefalotyri cheese (or Parmesan as substitute)
For The Meat Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef or a mix of beef and lamb
- 1 cinnamon stick
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 bay leaf
- 1 14 oz (400 g) can crushed tomatoes or tomato sauce
- 1/4 cup dry red wine (optional)
- Salt, to taste
For The Béchamel Sauce:
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 4 cups whole milk, warmed
- Pinch of ground nutmeg
- 2 large eggs, lightly beaten
- 1 cup grated Kefalotyri cheese (or Parmesan as substitute)
- Salt and white pepper, to taste
How Much Time Will You Need?
Preparation of this pastitsio takes about 30 minutes, plus another 1 hour to cook and bake. You’ll want to allow some extra time for the dish to rest before serving, totaling about 2 hours from start to plate. It’s worth every minute for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by boiling salted water in a large pot. Add the pastitsio pasta and cook until al dente per the package directions. Once done, drain the pasta and transfer it to a large mixing bowl. While the pasta is still hot, pour in the beaten eggs and grated Kefalotyri cheese. Gently mix with a fork to coat the pasta evenly and set aside.
2. Prepare the Meat Sauce:
In a large pan over medium heat, add olive oil. Once hot, toss in the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Now increase the heat to medium-high and add the ground beef (or lamb mixture). Cook it, breaking it apart with a spoon until it’s browned. Add the cinnamon stick, ground nutmeg, allspice, oregano, black pepper, bay leaf, and salt. Mix well to incorporate the spices.
Next, add the crushed tomatoes and red wine (if using). Lower the heat, cover the pan partially, and let it simmer for around 30 minutes, stirring occasionally until the sauce thickens. Don’t forget to remove the cinnamon stick and bay leaf before serving!
3. Make the Béchamel Sauce:
In a separate saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the flour and cook, stirring constantly for about 2 minutes to create a roux. It should not brown.
Slowly pour in the warmed milk while vigorously whisking to avoid lumps. Continue to stir until the sauce thickens and coats the back of a spoon. Remove it from heat, and add a pinch of ground nutmeg, salt, and white pepper. Allow it to cool slightly before whisking in the beaten eggs and the remaining cup of grated Kefalotyri cheese.
4. Assemble the Pastitsio:
Preheat your oven to 350°F (175°C). Take a greased 9×13 inch baking dish and spread half of the pasta mixture evenly across the bottom. Next, spoon the meat sauce over the pasta layer, spreading it evenly with a spatula.
Add the remaining pasta layer on top and smooth it out. Finally, pour the béchamel sauce over everything, ensuring it covers the layers evenly.
5. Bake and Serve:
Place the dish in the oven and bake uncovered for about 45-50 minutes, or until the top is golden brown and bubbling. Once done, remove it from the oven and let it rest for at least 15 minutes before cutting into squares.
Enjoy your lovely authentic Greek Pastitsio! It is perfect for gatherings with family or friends, so don’t be surprised if you want to make it time and time again!
Can I Use Different Types of Pasta for Pastitsio?
Absolutely! While traditional pastitsio pasta is ideal, large elbow macaroni or even penne can work well as substitutes. Just make sure the pasta can hold up against the rich meat sauce and béchamel.
Can I Make Pastitsio Ahead of Time?
Yes! You can prepare the entire dish a day in advance. Simply assemble it, then cover and refrigerate. When ready to serve, just pop it in the oven and bake as directed, adding a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Leftover pastitsio can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven at 350°F (175°C) for about 20 minutes or in the microwave, being careful not to dry it out.
What Can I Add to the Meat Sauce for More Flavor?
You can definitely enhance the flavor of your meat sauce! Adding a bay leaf, a splash of Worcestershire sauce, or even some chopped olives or sun-dried tomatoes will give it an extra kick. Just remember to adjust the salt accordingly!
