Pastitsio Recipe (Greek Lasagna)

5 from 1 vote

Pastitsio Recipe (Greek Lasagna)

Pastitsio (Greek Lasagna) is a rich baked pasta dish with layers of bucatini, cinnamon-scented meat sauce, and creamy béchamel. It is my favorite way to feed a hungry crowd.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: Greek, Mediterranean

Servings: people

Calories: 848kcal

Author: Ayla Clulee

Ingredients

For the Meat Sauce

2 lbs ground beef (900 grams)
1 tablespoon good quality olive oil (optional)
2 medium onions (finely chopped)
4 cloves garlic (finely chopped)
½ cup red wine
28 oz canned or fresh chopped tomatoes (800 grams)
1 ½ tablespoon tomato paste
1 beef stock cube (crumbled)
1 teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 bay leaves

For the Bechamel Sauce

3 ½ oz unsalted butter (100 grams)
¾ cup all-purpose flour (plain white flour) (100 grams)
4 cups reduced fat or whole milk (950 ml)
½ teaspoon salt
½ teaspoon ground nutmeg
1 tablespoon plain natural yogurt
2 egg yolks
1 cup grated parmesan or pecorino cheese (100 grams)

For the Pasta Bake

14 oz bucatini, penne, or ziti pasta (400 grams)
2 egg whites
3 ½ oz crumbled feta cheese (100 grams)

US Customary - Metric

Instructions

Prepare the Meat Sauce

To make the meat sauce, heat a large pan or a Dutch oven on medium heat and put the ground beef in.
Cook the meat until it releases its fat and is nicely browned. Break the ground beef down into small pieces with a wooden spoon while cooking.
Add the onions and garlic to the pan and sauté them until they become translucent in the fat released by the meat. If the meat doesn't release enough fat, you can add some olive oil to help cook the onions and garlic.
Pour in red wine, allowing it to simmer until reduced by half.
Next, add the freshly ground black pepper, tomato paste, cinnamon, nutmeg, sugar, stock cube, bay leaves, and salt. Sauté everything for about 30 seconds.
Stir in the chopped tomatoes, and simmer uncovered over low heat for about 30 minutes, stirring occasionally, until the sauce thickens.
Remove bay leaves and let the meat sauce cool down while preparing the bechamel sauce and cooking the pasta.

Prepare the Bechamel Sauce

To make the béchamel sauce, in a separate saucepan, melt unsalted butter over medium heat.
Add flour to the melted butter, stirring constantly to form a smooth paste. Cook for about 1-2 minutes. Don't let it brown; it needs to stay pale in color.
Gradually pour in milk, whisking constantly to avoid lumps, until the mixture thickens and becomes smooth. The sauce can stick to the bottom of the pan and burn easily, so be sure to keep stirring it constantly.
Season the sauce with salt and nutmeg, then remove from heat.
Let the sauce cool down for 5 minutes, then stir in yogurt, egg yolks, and half of the grated parmesan cheese until well combined. Set aside.

Prepare the Pastitsio Pasta

Preheat the oven to 180°C (356°F).
Cook the bucatini (or penne, or ziti) pasta for 3-4 minutes less than the package instructions.
Drain and place the pasta in a large mixing bowl, toss with egg whites and crumbled feta cheese until well coated.
Lightly grease a rectangular dish approximately size of 33 cm x 22 cm (13" x 9") with a minimum of 9 cm (3.5") depth.
Layer the pasta in your prepared baking dish, pour the meat sauce over it, and spread it out evenly.
Pour the prepared béchamel sauce evenly over the meat sauce, then use a spatula to smooth it out.
Sprinkle the remaining half of the grated Parmesan cheese on top and bake in the preheated oven for 35-45 minutes, or until the top is golden brown and bubbly.
Allow the pastitsio to cool for 15-20 minutes before slicing it into squares and serving.

Notes

Cook the pasta 2 to 3 minutes less than the package says. It finishes cooking in the oven.
Simmer the meat sauce until almost all the liquid has evaporated, and let it cool before assembling. A wet or warm sauce seeps through the layers.
Spread a thin layer of béchamel over the pasta before adding the meat sauce. It binds the pasta so the slices hold together.
Lay the pasta in one direction for neat, honeycomb-style slices.
Don't skip the nutmeg in the béchamel, and remember to remove the bay leaves from the meat sauce before layering.
The Greek yogurt in the béchamel is my twist. Use full-fat for the creamiest result.
Rest the baked pastitsio for at least 15 to 20 minutes before slicing. Closer to an hour gives even neater slices.
Substitutions: penne or ziti work instead of bucatini. Kefalotyri is the traditional cheese, with parmesan or pecorino as the easiest stand-ins. For an egg-free version, skip the egg whites and simmer the béchamel a little longer to thicken it without yolks. Replace the red wine with beef stock for an alcohol-free version, or use plant-based ground meat and vegetable stock for a vegetarian one.
Make ahead: cook the meat sauce and béchamel 1 to 2 days in advance, or assemble the whole dish the night before and bake it the next day. Add about 10 extra minutes if baking from fridge-cold.
Storage: keep leftovers in an airtight container in the fridge for up to 5 days. Freeze portions in freezer-safe containers for up to 3 months and thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 20 to 25 minutes.

Nutrition