Pastitsio (Greek Lasagna) - A Mother's Comforting Classic
Pastitsio (Greek Lasagna) - A Mother's Comforting Classic
Equipment
- Large saucepan:
- Large baking dish
- Whisk
- Wooden spoon
- Large pot (for boiling pasta)
Ingredients
For the Meat Sauce:
- 1 lb (450g) ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp dried oregano
- Salt and pepper to taste
- ½ cup red wine (optional)
- 2 tbsp olive oil
For the Pasta Base:
- 12 oz (340g) pastitsio pasta or penne
- 1 egg, beaten
- ½ cup grated Parmesan cheese
- 2 tbsp butter
For the Bechamel Sauce:
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups milk
- 1 egg yolk
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- A pinch of nutmeg
Notes
Step-by-Step Instructions
1. Make the Meat Sauce
- Heat olive oil in a pan and sauté the onion until soft.
- Add the garlic and ground meat, cooking until browned.
- Stir in tomato paste, crushed tomatoes, red wine, and spices.
- Simmer for 20-30 minutes until thickened.
2. Prepare the Pasta Base
- Cook pasta according to package instructions.
- Drain and toss with butter, Parmesan, and beaten egg.
- Spread the pasta in a greased baking dish.
3. Make the Bechamel Sauce
- Melt butter in a saucepan, whisk in flour, and cook for 2 minutes.
- Slowly add milk while whisking to avoid lumps.
- Remove from heat, stir in egg yolk, Parmesan, and seasoning.
4. Assemble the Pastitsio
- Spread the meat sauce over the pasta layer.
- Pour the bechamel sauce evenly over the top.
5. Bake the Dish
- Bake at 350°F (175°C) for 40 minutes until golden brown.
Tips for the Best Pastitsio
- Use pastitsio pasta for authenticity, but penne works well too.
- Let the dish rest for 15 minutes before slicing.
- A pinch of cinnamon in the bechamel enhances the flavor.