Pastitsio (Greek Lasagna Recipe)

Description

Pastitsio is a classic Greek comfort dish made with layers of tender tubular pasta, richly seasoned meat sauce, and a thick, creamy béchamel topping baked until beautifully golden. Often described as Greek lasagna, this hearty casserole has a distinctive flavour thanks to warm spices such as cinnamon, nutmeg, and allspice. The pasta forms a firm base, the savoury beef sauce adds depth and richness, and the smooth béchamel creates a luxurious top layer that turns lightly crisp in the oven. Pastitsio is ideal for family dinners, special occasions, holiday gatherings, or meal preparation because it can be assembled in advance and baked when needed. The finished dish should be allowed to rest before slicing so the layers remain neat and stable. Serve it with a simple Greek salad, roasted vegetables, crusty bread, or steamed green beans for a complete and satisfying meal.

Ingredients For the Pasta Layer

400g ziti, penne, bucatini, or other tubular pasta
1 tablespoon olive oil
2 large egg whites
½ cup grated Parmesan or Kefalotyri cheese
½ teaspoon salt

For the Meat Sauce

500g ground beef or lamb
1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
400g canned crushed tomatoes
½ cup beef broth
¼ cup red wine, optional
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon dried oregano
½ teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley

For the Béchamel Sauce

75g unsalted butter
75g plain flour
750ml whole milk, warmed
2 large egg yolks
100g grated Parmesan or Kefalotyri cheese
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper

For Assembly

50g grated Parmesan or Kefalotyri cheese
Butter or cooking spray for greasing the baking dish

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until just under al dente, approximately 2 minutes less than the package directions. Drain well and allow it to cool slightly.

Step 2: Prepare the Pasta Base

Place the cooked pasta in a large bowl. Add the olive oil, egg whites, grated cheese, and salt. Toss gently until the pasta is evenly coated, then set aside.

Step 3: Cook the Onion and Garlic

Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 to 6 minutes until softened. Add the garlic and cook for 30 seconds.

Step 4: Brown the Meat

Add the ground beef or lamb to the pan. Cook for 7 to 8 minutes, breaking it into small pieces, until browned and no longer pink.

Step 5: Build the Meat Sauce

Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, beef broth, optional red wine, cinnamon, allspice, oregano, sugar, salt, and black pepper.

Step 6: Simmer the Sauce

Reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce becomes thick and most of the liquid has reduced. Stir in the parsley and remove from the heat.

Step 7: Make the Béchamel

Melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 1 to 2 minutes. Gradually pour in the warm milk while whisking constantly.

Step 8: Thicken the Sauce

Continue cooking and whisking for 5 to 7 minutes until the sauce is smooth and thick enough to coat the back of a spoon. Remove from the heat.

Step 9: Finish the Béchamel

In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the warm sauce to temper them, then whisk the yolk mixture back into the saucepan. Add the cheese, nutmeg, salt, and black pepper.

Step 10: Assemble the Pastitsio

Preheat the oven to 180°C. Grease a deep 23 x 33cm baking dish. Spread the pasta evenly in the bottom and press it down gently.

Step 11: Add the Meat Layer

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.

Step 12: Bake

Sprinkle the remaining cheese over the surface. Bake for 40 to 45 minutes, until the top is golden brown and bubbling around the edges.

Step 13: Rest and Slice

Remove the Pastitsio from the oven and let it rest for at least 20 minutes before slicing. This helps the layers firm up and hold together.

Tips

Cook the pasta slightly under al dente because it will continue cooking in the oven.
Simmer the meat sauce until thick so the casserole does not become watery.
Warm the milk before adding it to the roux for a smoother béchamel.
Add the egg yolks only after removing the béchamel from direct heat to prevent scrambling.
Let the dish rest before slicing for clean, defined layers.
Use a mixture of beef and lamb for a more traditional and richer flavour.

Notes

Assemble the dish up to 24 hours ahead, cover it tightly, and refrigerate until ready to bake.
Add 10 to 15 extra minutes of baking time if cooking directly from the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or cover and warm in the oven.
Freeze baked or unbaked Pastitsio for up to 2 months.
Thaw overnight in the refrigerator before reheating or baking.

Q&A

Can I Use Another Type of Pasta?

Yes. Ziti, penne, bucatini, macaroni, or any sturdy tubular pasta will work well.

Can I Make Pastitsio Without Wine?

Yes. Replace the wine with extra beef broth or water.

Why Is My Béchamel Lumpy?

Lumps usually form when the milk is added too quickly or when the sauce is not whisked continuously. Add warm milk gradually while whisking.

Can I Use Ground Turkey?

Yes. Ground turkey can be substituted, although the flavour will be lighter. Add a little extra olive oil to keep the sauce rich.

What Should I Serve With Pastitsio?

Greek salad, roasted vegetables, green beans, crusty bread, or a simple cucumber and tomato salad all pair beautifully with it.

Servings

Serves: 8

Nutrition

Approximate Nutrition Per Serving

Calories: 590
Protein: 31g
Carbohydrates: 52g
Fat: 29g
Saturated Fat: 14g
Fibre: 4g
Sugar: 8g
Sodium: 720mg

Pastitsio Greek Lasagna Recipe