Pastitso Aka Greek Lasagna
Transport your taste buds straight to the Mediterranean with Pastitso, also known as Greek Lasagna—a hearty dish that’s a beloved comfort food in Greek cuisine. This recipe layers tender tubular pasta, a rich and aromatic meat sauce made with a blend of ground beef and lamb, and a silky béchamel topping infused with nutmeg and Parmesan cheese. The addition of warm spices like cinnamon and allspice sets it apart from traditional lasagna, offering uniquely bold and fragrant flavors. Baked to golden perfection, this satisfying casserole is perfect for family dinners or special occasions. Serve warm with a crisp Greek salad and crusty bread for a complete Mediterranean feast! Keywords: Greek lasagna, Pastitso recipe, Mediterranean comfort food, béchamel sauce, layered pasta casserole.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground lamb
- 1 medium Yellow onion, finely chopped
- 3 units Garlic cloves, minced
- 0.5 tsp Cinnamon
- 0.25 tsp Ground allspice
- 15 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 0.5 cup Dry red wine
- 2 tsp Salt
- 1 tsp Black pepper
- 1 lb Penne or tubular pasta
- 4 large Eggs
- 1 cup Grated Parmesan cheese or Kefalotyri cheese
- 4 cups Whole milk
- 6 tbsp Unsalted butter
- 0.5 cup All-purpose flour
- 0.25 tsp Nutmeg
- 3 tbsp Olive oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cook the pasta according to the package instructions until al dente. Drain, toss with 2 tablespoons of olive oil, and set aside.
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, ground beef, and lamb to the skillet. Cook until browned, breaking up any large chunks with a wooden spoon.
Stir in the cinnamon, allspice, crushed tomatoes, tomato paste, red wine, 1 teaspoon of salt, and 0.5 teaspoons of pepper. Simmer for 20 minutes, stirring occasionally. Set the meat sauce aside.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until golden.
Slowly whisk in the milk, ensuring no lumps form. Continue stirring until the mixture thickens, about 5-7 minutes. Season with nutmeg, 0.5 teaspoons of salt, and 0.5 teaspoons of pepper. Remove from heat and let cool slightly.
In a small bowl, beat 2 of the eggs and whisk them into the cooled béchamel sauce. Stir in 0.5 cups of grated Parmesan cheese.
In the greased baking dish, layer half the cooked pasta. Sprinkle 0.25 cups of Parmesan over the pasta. Spread the meat sauce evenly on top.
Add the remaining pasta on top of the meat sauce, followed by another 0.25 cups of Parmesan.
Carefully pour the béchamel sauce on top, spreading it evenly to cover the pasta completely.
Bake in the preheated oven for 45 minutes or until the top is golden and bubbling.
Remove from the oven and let the pastitso cool for 15 minutes before slicing into squares. Serve warm and enjoy!
Nutrition Facts
Calories |
5267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.2 g | 422% | |
| Saturated Fat | 147.8 g | 739% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1656 mg | 552% | |
| Sodium | 7179 mg | 312% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 81.2 g | ||
| Protein | 265.8 g | 532% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 2537 mg | 195% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5437 mg | 116% | |
*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.
