Greek Lasagna
Discover the rich, Mediterranean twist on a comfort food classic with this Greek Lasagna, also known as Pastitsio. This hearty dish layers tender ziti or penne pasta, a warmly spiced meat sauce infused with hints of cinnamon and red wine, and a velvety béchamel topping enriched with Parmesan cheese and egg yolks. Unlike traditional lasagna, this Greek version boasts the perfect fusion of aromatic spices and creamy textures that will transport your taste buds straight to the Aegean coast. Perfect for family dinners or gatherings, this baked masterpiece emerges golden and bubbling, ready to be served with a crisp side salad or crusty bread. Ready in just 90 minutes, this Greek Lasagna is a flavorful and satisfying way to elevate your pasta night!
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Recipe Information
Ingredients
- 450 grams ziti or penne pasta
- 2 tablespoons olive oil
- 500 grams ground beef or ground lamb
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 400 grams diced tomatoes
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons dried oregano
- 120 milliliters red wine (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 liter whole milk
- 120 grams unsalted butter
- 120 grams all-purpose flour
- 100 grams grated Parmesan cheese
- 2 units egg yolks
- 2 tablespoons breadcrumbs
Instructions
Preheat your oven to 180°C (350°F).
Cook the pasta according to the package instructions, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the ground beef or lamb and cook until browned, breaking it apart with a wooden spoon.
Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
Mix in the tomato paste, diced tomatoes, cinnamon, nutmeg, oregano, red wine (if using), salt, and black pepper. Let the sauce simmer for 15 minutes until it thickens. Remove from heat.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly.
Slowly add the milk, whisking constantly to prevent lumps. Cook the sauce, stirring frequently, until it thickens (about 7-10 minutes).
Remove the béchamel from heat and stir in the Parmesan cheese. Allow to cool for a few minutes before whisking in the egg yolks.
Grease a 9x13-inch baking dish and sprinkle the breadcrumbs evenly across the bottom.
Layer half of the cooked pasta in the dish, then spread the meat sauce evenly over it. Add the remaining pasta on top.
Pour the béchamel sauce over the pasta, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and the edges are bubbling.
Allow the lasagna to rest for 10-15 minutes before slicing and serving. Enjoy your Greek Lasagna!
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 14.3 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 446 mg | 34% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
