Authentic Pastitsio Greek Lasagna Recipe
Authentic Pastitsio Greek Lasagna is a hearty Greek baked pasta made with tender pasta, rich cinnamon-spiced beef sauce, and creamy béchamel topping. It’s comforting, flavorful, and perfect for family dinners or make-ahead meals.
Ingredients
For the meat sauce
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 pounds ground beef
- 3 tablespoons tomato paste
- ½ cup red wine or beef broth
- 1 can crushed tomatoes 28 ounces
- ½ cup beef broth
- 1 bay leaf
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- 1 teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
For the pasta layer
- 1 pound pastitsio pasta or bucatini
- 2 tablespoons unsalted butter melted
- 2 large eggs beaten
- 1 cup grated kefalotyri cheese or parmesan cheese
For the béchamel sauce
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk warmed
- 4 large egg yolks
- 1 cup grated kefalotyri cheese or parmesan cheese
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon white pepper
For topping
- ¼ cup grated kefalotyri cheese or parmesan cheese
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
- Add the garlic and cook for 1 minute.
- Add the ground beef and cook for 7-8 minutes, breaking it apart as it cooks, until browned. Drain excess grease if needed.
- Stir in the tomato paste and cook for 1-2 minutes.
- Pour in the red wine and simmer for 2-3 minutes, scraping the bottom of the skillet.
- Add the crushed tomatoes, beef broth, bay leaf, cinnamon, allspice, oregano, salt, and pepper.
- Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until thick. Remove the bay leaf.
- Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Drain and return it to the pot.
- Toss the pasta with melted butter and let it cool for 5-10 minutes.
- Add the beaten eggs and grated cheese to the pasta. Toss until evenly coated.
- Melt butter in a large saucepan over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes.
- Slowly pour in the warm milk, whisking constantly. Cook for 6-8 minutes, until thickened.
- Remove from the heat. Whisk the egg yolks in a small bowl. Slowly whisk a few spoonfuls of warm sauce into the yolks, then whisk the yolk mixture back into the béchamel.
- Stir in the cheese, nutmeg, salt, and white pepper.
- Preheat the oven to 350°F. Grease a 9 inch by 13 inch baking dish.
- Spread the pasta mixture evenly into the bottom of the baking dish.
- Spoon the meat sauce over the pasta and spread it into an even layer.
- Pour the béchamel over the meat sauce and smooth the top.
- Sprinkle the remaining grated cheese on top.
- Bake for 45-50 minutes, until golden on top and bubbling around the edges.
- Let the pastitsio rest for 20-30 minutes before slicing and serving.
Notes
Bucatini is the best substitute if you can’t find traditional pastitsio pasta.
Parmesan cheese can be used instead of kefalotyri.
The meat sauce should be thick before layering.
Let the pastitsio rest before slicing for clean layers.
Store leftovers in the refrigerator for up to 5 days.
Parmesan cheese can be used instead of kefalotyri.
The meat sauce should be thick before layering.
Let the pastitsio rest before slicing for clean layers.
Store leftovers in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!