Authentic Pastitsio Greek Lasagna

This classic Greek pastitsio is pure comfort with layers of cinnamon-scented beef, lush béchamel, gooey cheese, and tender pasta baked together. It is a celebratory dish in my family and always brings us together around the table for special occasions or Sunday dinners when we need something truly soul-soothing.

The first time I made this was for my Greek mother in law. She said it tasted like home and I have treasured the recipe ever since. Every time the pasta and meat sauce bake together I remember the joy of learning from her.

Ingredients

• Ground beef: provides hearty richness and soaks up all the sweet spices Look for fresh well marbled beef for best flavor
• Onion: adds a subtle sweetness and a base for the sauce Choose firm onions with tight skins
• Tomato sauce: brings brightness and melds beautifully with the cinnamon Opt for plain tomato sauce without added seasoning
• Ground cinnamon: offers the unmistakable warmth that defines Greek pastitsio Always use fresh cinnamon for the most vivid flavor
• Coarse kosher salt: deepens all the other flavors Use a high quality salt for best results
• Pastitsio noodles or mostaccioli: create the signature base If unavailable use sturdy pasta like ziti and cook it slightly underdone
• Kasseri cheese: gives a nutty authentic flavor If you cannot find it asiago or an Italian blend works beautifully
• Eggs: help hold the noodles and enrich the béchamel Choose large eggs from a trusted source
• Unsalted butter: builds richness in both the béchamel and layering Always opt for European style butter if possible
• Flour: thickens the béchamel sauce and gives it its creamy body Use all purpose flour for stability
• Whole milk: ensures the sauce is satiny and full flavored Seek out fresh milk with a higher fat content for the silkiest top

Step-by-Step Instructions

Make the Meat Sauce:

Start by heating a little olive oil in a large heavy pot over medium heat Add the chopped onions and a big pinch of salt Cook gently stirring until the onions turn soft and translucent This lays down a sweet and savory flavor bed

Brown the Beef:

Add the ground beef to the pot Use a wooden spoon to break up the meat and cook until it loses its pink color Keep the mixture moving to ensure all the beef browns evenly and stays tender

Simmer the Sauce:

Pour in the tomato sauce and sprinkle in the cinnamon Stir everything together and let it come up to a gentle simmer Sprinkle with salt to taste Cover the pot partially and cook the sauce for a full three hours on low Stir every so often This long simmer creates depth and lets the flavors marry Let the sauce cool to room temperature then refrigerate overnight for the best flavor

Cook and Prepare the Noodles:

The next day bring the sauce to room temperature Grate the cheese and set it aside Boil the noodles in salted water until just barely tender Usually a minute or two less than the package suggests Drain them and allow to cool slightly Crack one egg beat it and work it with your hands into the noodles in a very large bowl This step helps the pasta hold together when sliced

Layer the Pastitsio:

Brush or spray a big baking pan with olive oil Spread all of the egg coated noodles in an even layer in the bottom Sprinkle a third of the grated cheese over them Spoon the meat sauce across the cheese layer using a slotted spoon to avoid excess liquid Add another third of the cheese on top so you have a double layer of both cheese and sauce

Make the Béchamel:

In a large heavy pot melt one stick of butter over gentle heat Whisk in the flour until smooth and cook for about two minutes to create a blond roux While whisking constantly slowly stream in five cups of whole milk Let the mixture cook stirring steadily until it is thick and starting to bubble

Enrich the Béchamel:

Beat three eggs with a half cup milk in a separate bowl Slowly pour this egg mixture into the hot béchamel whisking the whole time Return to the stovetop and keep whisking gently until the sauce is thick and glossy Remove from the heat and rest for a few moments

Top and Finish the Pastitsio:

Melt half a stick of butter in a small saucepan Pour the béchamel sauce evenly over the layered meat and cheese Spread it all the way to the edges Sprinkle the last of the cheese over the top then drizzle the melted butter over everything This finishing touch gives the top its golden brown crust

Bake Until Perfect:

Preheat the oven to 350 degrees Place the pan on a baking sheet and set in the oven Bake for about one hour until the top is deeply golden and the center is hot through If you want extra color broil for three to five minutes but watch closely to avoid burning Let the dish sit at least ten minutes before slicing This helps the layers come out tidy and firm

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What always amazes me is how the cinnamon transforms the meat sauce into something completely unexpected It smells like my childhood Sunday dinners and my favorite part has to be the crisp cheesy béchamel edges that form in the corners of the pan

Storage Tips

Let the pastitsio cool to room temperature before storing Cover tightly with foil or transfer slices into airtight containers Refrigerate for up to four days or freeze portions for up to three months Warm gently in the oven or microwave but always let it stand for a few minutes so the layers settle

Ingredient Substitutions

If kasseri is nowhere to be found try a mix of asiago and mozzarella or use a sharp Italian blend For the noodles ziti or rigatoni work in a pinch and lamb can be swapped in for beef if you want a more traditional flavor Gluten free pasta and cup for cup gluten free flour both adapt well to this recipe

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Serving Suggestions

Serve hot squares alongside a crisp Greek salad with lots of oregano lemon and olives A side of green beans cooked in tomato and a sprinkle of feta on top of each pastitsio slice brings out all the best flavors A glass of dry red wine is never out of place here

Cultural Context

Pastitsio is a centerpiece of Greek gatherings It bridges influences from Italy with its pasta and béchamel while showcasing the unmistakable Greek love of aromatic spices Every Greek family has their version and this dish is as rooted in celebrations as moussaka or baklava

Recipe FAQs

→ What type of cheese works best for the layers?

Kasseri is classic for pastitsio, providing a mild, nutty flavor and excellent melting quality. Asiago or a blend of Italian cheeses also work well if kasseri is unavailable.

→ How do I prevent mushy pasta?

Cook the noodles until just al dente or even a minute less than package directions. This keeps the structure firm during baking and layering.

→ Can the beef sauce be made ahead?

Yes, the beef sauce is best prepared a day in advance to allow flavors to develop fully. Refrigerate overnight and bring to room temperature before assembling.

→ What gives the meat sauce its unique flavor?

Ground cinnamon brings a warm, aromatic note to the tomato-based beef sauce, setting Greek pastitsio apart from other pasta dishes.

→ How do I achieve a golden top?

Drizzling melted butter over the béchamel before baking helps brown the top. A brief stint under the broiler at the end can enhance color and texture.

→ Is it necessary to let pastitsio rest before serving?

Yes, resting allows the layers to set, making it easier to slice and serve neat portions without collapse.