Pastitsio (Greek Lasagna)

Also known as Greek Lasagna, this Pastitsio is everything comfort food should be. The perfect dish for a large crowd that will please even the pickiest of eaters. Layers of pasta, a delicious and aromatic meat sauce, topped with a special bechamel sauce, is what this Greek Lasagna is all about.

Pastitsio (Greek Lasagna)

I pride myself for giving you guys simple every day meals, and ultimately that is my goal, but every once in a while, I love to share with you recipes that are a labor of love. Recipes that I love and really want to share with you, even though it may take a bit longer to make, because I know that the final result, will be worth it. And you will thank me.

Even though this Pastitsio will take you a bit longer to make, you will have enough leftovers for the whole week. So in the end it’s a win win for me.

Pastitsio is the Greek version of lasagna, at least in my opinion. And you’ll see that the idea is basically the same. Layers of pastitsio noodles, an incredibly aromatic meat sauce infused with lots of spices, oregano and red wine, and finally a bechamel sauce like no other.

What Ingredients You Need For Pastitsio

Meat Sauce

• Oil – I used a little bit of olive oil to brown the meat. Feel free to use other oils such as vegetable, canola, or sunflower.
• Ground beef – I like to use lean ground beef as it contains less fat than regular ground.
• Onion – Chopped red onion since this is preferred in Greek cuisine. If you wish, any yellow or white onion can be substituted.
• Garlic – Minced garlic.
• Red wine – Any dry red wine will work here. Red wine enhances and intensifies the flavor. If you don’t like to cook with alcohol, try using beef broth.
• Bay leaves – I used a couple of bay leaves to provide lots of flavor plus they tend to lighten up a hearty dish.
• Spices and Herbs – Oregano, cloves, cinnamon – both ground and stick, and allspice are all used for incredible flavors. Add salt and pepper to taste. I recommend using a good oregano like Mediterranean oregano if you can find it.
• Tomato paste – Just a couple of tablespoons for some savory taste and to add some color and depth to the meat sauce.
• Crushed tomatoes – I used a large can of crushed tomatoes.
• Water – Water helps to thin out the sauce a little.
• Sugar – Plain white sugar will balance out the acidity from the tomatoes.

Béchamel Sauce

• Butter – I used unsalted butter to control the amount of sodium in my dishes.
• Flour – Plain white flour to thicken the sauce up.
• Milk – I used 2%MF but feel free to use any MF that you have. The higher the milk fat, the creamier the sauce.
• Spices– Nutmeg is a must in bechamel sauce, and add salt and pepper to taste.
• Greek cheese – Grated kefalotyri cheese, which is a hard, salty white goat’s milk cheese. If you can’t find it, use parmesan cheese.
• Eggs – Whole eggs plus egg yolks are used for the sauce, but save the egg whites for use in the pasta.

Pasta

• Pasta – Pastitsio pasta is typically used, which are long tubes similar to bucatini pasta. Substitute bucatini, penne or ziti if you prefer.
• Cheese – More kefalotyri cheese is used here.
• Eggs – Use reserved two egg whites.

Topping

• Cheese – A bit more kefalotyri cheese to give us a beautiful golden brown top.

How To Make Pastitsio (Greek Lasagna)

Meat Sauce

1. Brown the meat: Add the olive oil to a large skillet and heat over medium-high heat. Add the beef and cook for 10 to 15 minutes, breaking it up as you cook, until the meat is well browned.
2. Cook onion and garlic: Add the onion, stir and cook for 3 to 4 minutes until the onion is soft and translucent. Stir in the garlic.
3. Deglaze and add remaining ingredients: 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 everything together well and bring to a boil. Reduce the heat to low and simmer, covered for about 45 minutes or until the sauce has thickened, stirring occasionally. Remove the bay leaves and cinnamon stick and discard.

Béchamel Sauce

1. Cook the pasta: Before starting the Béchamel sauce, cook the pasta as per package instructions until al dente. Drain and let cool.
2. Make the bechamel: In a large saucepan melt the butter over medium heat. Add the flour and whisk in the flour. Keep whisking for about 2 to 3 minutes. Add the milk, nutmeg, salt and pepper, then whisk everything together. Cook for another 5 minutes and whisk as necessary. Remove from heat and stir in the ¾ cup of Kefalotyri cheese.
3. Combine with the egg mixture: In a medium size bowl whisk together the 2 eggs with the 2 egg yolks. Add a ladle of Béchamel sauce into the eggs and whisk briskly to avoid curdling the eggs. Add another ladle of sauce and whisk. Gradually add the egg mixture into the Béchamel sauce while stirring briskly.

Assembly

1. Preheat oven: Preheat the oven to 350°F.
2. Grease the pan: Grease a 9×13-inch pan that’s 3 inches deep with some olive oil. It’s very important that the dish is 3 inches deep, otherwise not everything will fit.
3. Prepare the pasta: Toss the cooked pasta with ½ cup of the meat sauce. Whisk the 2 egg white and toss it together along with ½ cup of Kefalotyri cheese. Transfer the pasta mixture to the prepared pan. You can arrange the pasta so that’s they all go in the same direction.
4. Top with remaining meat sauce: Top the pasta with the rest of the meat sauce and smooth out the surface.
5. Finish with bechamel and cheese: Pour the Béchamel sauce over the meat sauce and smooth it out. Top with remaining Kefalotyri cheese.
6. Bake: Transfer the pan to the oven and bake for 45 to 50 minutes until the top is golden brown and set.
7. Let rest and serve: Let the pastitsio rest for at least 30 minutes before cutting into slices and serving.

FAQs

Some Tips

1. Although you can use regular ground beef, I recommend using lean ground beef because the extra fat can make the Pastitsio somewhat greasy.
2. If you find the béchamel sauce is not as smooth or thick enough, stir together a little more flour with cold milk, then add to the sauce and cook and stir until bubbly. 
3. Make sure to use a baking dish deep enough so that everything fits.
4. Let the pastitsio cool for at least 30 minutes before slicing, so that it has time to set.
5. Serve pastitsio with a nice Greek salad.

Storing Leftovers

Store leftover pastitsio in an airtight container in the fridge for up to 3-4 days. Reheat in a 350°F oven, covered until heated through.

Freezing

Cool completely before freezing by first placing in the fridge, if necessary. This pastitsio will freeze nicely in portions and placing in airtight containers. Thaw in the fridge overnight, before reheating.

More Great Recipes To Try

• Taco Lasagna
• Skillet Lasagna
• Zucchini Lasagna
• The Best Lasagna
• Lasagna Dip
• Skillet White Chicken Lasagna