Description
Delicious Authentic Pastitsio Greek Lasagna recipe with step-by-step instructions. This layered Mediterranean masterpiece features seasoned ground beef, tender pasta, and a rich, creamy béchamel sauce.
Ingredients
Scale
- 3 lb ground beef
- 1 large yellow onion, diced
- 2 cans (15 oz each) tomato sauce
- 1 tbsp ground cinnamon
- Coarse kosher salt, to taste
- 1 package pastitsio noodles or mostaccioli
- 4 cups (at least 1/2 lb, up to 1 lb) kasseri cheese, asiago, or Italian blend, shredded
- 4 eggs (1 for noodles, 3 for sauce)
- 1 1/2 sticks (12 tbsp) unsalted butter, divided
- 1 cup all-purpose flour
- 5 1/2 cups whole milk, divided
Instructions
- Step: In a large pot over medium heat, add a little olive oil. Add the diced yellow onion and a generous pinch of kosher salt, then cook until the onions are just translucent.
- Step: Add the ground beef and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink. Stir in the tomato sauce and ground cinnamon, season with salt to taste, and bring to a simmer. Cover with a lid slightly askew and let the meat sauce stew for 3 hours, stirring occasionally.
- Step: Bring a large pot of salted water to a boil. Add the pastitsio noodles or mostaccioli and cook until al dente, about 1–2 minutes less than the package directions suggest. Drain, let cool slightly, and mix with one beaten egg.
- Step: Preheat the oven to 350ºF. Evenly spread the noodles into the bottom of a prepared baking dish. Sprinkle one-third of the shredded cheese over the noodles. Using a slotted spoon, evenly layer the meat sauce over the cheese. Top with another third of the shredded cheese.
- Step: In a heavy-bottomed pot, melt 1 stick of unsalted butter over medium heat. Add flour and whisk for 1–2 minutes. Gradually add 5 cups of whole milk, whisking constantly until the sauce thickens and bubbles. Remove from heat.
- Step: In a separate bowl, beat 3 eggs with 1/2 cup of whole milk. Slowly pour this mixture into the béchamel sauce while whisking. Return to heat and whisk until thick and bubbly.
- Step: Melt the remaining 1/2 stick of butter. Pour the béchamel over the meat and cheese layers. Sprinkle the remaining cheese on top, then drizzle with melted butter.
- Step: Bake at 350ºF for 1 hour until browned and bubbly. If desired, broil for 3–5 minutes. Let rest for 10 minutes before serving.
Notes
Make the meat sauce a day ahead to deepen the flavors. Rest the pastitsio for 10-20 minutes after baking to ensure clean, perfect squares when slicing.
- Prep Time: PT45M
- Cook Time: PT92M
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 square
- Calories: 850 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 195 mg