Greek Pastitsio Lasagna (Print Format)

Layered Greek casserole featuring seasoned meat, béchamel sauce, and tubular pasta for a cozy meal.

# Ingredients:

→ Pasta Base

01 - 1 lb bucatini or ziti pasta
02 - 2 egg whites
03 - 1/2 cup grated kefalotyri or parmesan cheese
04 - Salt, for boiling water

→ Meat Sauce

05 - 2 tbsp olive oil
06 - 1 onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 lb ground beef or lamb
09 - 1/4 cup red wine (optional)
10 - 2 tbsp tomato paste
11 - 1 cup crushed tomatoes
12 - 1/2 tsp ground cinnamon
13 - 1/8 tsp ground clove
14 - Salt and pepper, to taste
15 - 1/4 cup chopped parsley (optional)

→ Béchamel Sauce

16 - 1/4 cup (60 g) butter
17 - 1/4 cup (30 g) flour
18 - 3 cups (720 ml) warm whole milk
19 - 2 egg yolks
20 - 1/4 tsp nutmeg (optional)
21 - 1/2 cup grated kefalotyri or parmesan cheese
22 - Salt and pepper, to taste

# Steps:

01 - Heat olive oil in a large pan. Sauté chopped onion until soft, add minced garlic, then ground meat and cook until browned. Stir in tomato paste, crushed tomatoes, red wine, cinnamon, clove, salt, and pepper. Simmer uncovered for 30 to 40 minutes until thickened. Stir in parsley if using, then set aside.
02 - Boil pasta in salted water until just al dente. Drain and mix with egg whites and half the grated cheese. Set aside.
03 - Melt butter in a saucepan. Whisk in flour and cook for 1 to 2 minutes. Gradually add warm milk while whisking constantly. Cook until thickened, then remove from heat. Stir in nutmeg, cheese, salt, and pepper. Let cool slightly, then whisk in egg yolks.
04 - Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish. Layer pasta evenly at the bottom, add meat sauce, pour béchamel over the top and spread smoothly. Optionally sprinkle extra cheese. Bake uncovered for 45 to 50 minutes until golden and bubbling. Let rest at least 30 minutes before slicing.

# Tips:

01 - Rest pastitsio before slicing to allow it to firm up.
02 - Egg whites in the pasta help the bottom layer hold its shape.
03 - Add a pinch of sugar to the meat sauce if tomatoes taste too acidic.
04 - For richer flavor, combine beef and lamb in the meat sauce.
05 - Prepare ahead by assembling and refrigerating overnight before baking.

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