Pastitsio Greek Lasagna
Transport your taste buds to the heart of the Mediterranean with Pastitsio, the ultimate Greek lasagna. This comforting baked pasta dish layers tender elbow macaroni, a rich and aromatic cinnamon-spiced meat sauce, and a velvety béchamel that's laced with nutmeg and luscious Kefalograviera cheese (or Parmesan for a twist). The combination of flavors and textures, from the golden crust to the creamy interior, creates a meal that’s both hearty and elegant. Perfect for family gatherings or a dinner party, this authentic recipe brings classic Greek flavors to your table in just 2 hours. Indulge in a slice and savor the magic of Greece in every bite!
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Recipe Information
Ingredients
- 500 grams Elbow macaroni
- 3 tablespoons Olive oil
- 500 grams Ground beef
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 liter Milk
- 100 grams Butter
- 100 grams All-purpose flour
- 2 large Egg yolks
- 150 grams Kefalograviera cheese (or Parmesan), grated
Instructions
Cook the elbow macaroni in salted boiling water until al dente. Drain, toss with 1 tablespoon of olive oil, and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until softened, then add the garlic and sauté for 1 more minute.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned.
Stir in the tomato paste, crushed tomatoes, cinnamon, nutmeg, oregano, salt, and black pepper. Simmer the mixture for 20 minutes until thickened. 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 minutes, stirring frequently.
Gradually add the milk in a steady stream, whisking constantly to prevent lumps. Continue stirring until the sauce thickens and comes to a simmer.
Remove the béchamel from the heat and whisk in the egg yolks and half the grated cheese. Season with a pinch of salt and nutmeg.
Preheat the oven to 180°C (350°F).
In a greased baking dish, layer half of the cooked macaroni evenly on the bottom. Spread the meat sauce over the pasta layer.
Add the remaining macaroni on top of the meat sauce, then pour the béchamel sauce evenly over the top of the dish.
Sprinkle the remaining grated cheese on top of the béchamel.
Bake in the preheated oven for 45 minutes, or until the top is golden and bubbling.
Let the pastitsio cool for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
6054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.4 g | 385% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 6445 mg | 280% | |
| Total Carbohydrate | 565.8 g | 206% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 96.5 g | ||
| Protein | 269.6 g | 539% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 3126 mg | 240% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 5095 mg | 108% | |
*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.
