Authentic Pastitsio is a delicious Greek lasagna that layers pasta, rich meat sauce, and creamy béchamel. It’s a warm, hearty meal full of flavor that brings everyone to the table!
Making Pastitsio is like wrapping your family in a cozy blanket of goodness. I love how the pasta hugs the meat and sauce—sort of like a big, Greek hug! 😊
It’s perfect for gatherings, and trust me, everyone will want seconds. Just bake until bubbly, and enjoy this comforting dish with your loved ones. Yum!
Key Ingredients & Substitutions
Pasta: For a traditional Pastitsio, use tubular pasta like bucatini or thick spaghetti. If you can’t find these, penne or rigatoni work well, too. They hold the sauce beautifully!
Meat: Ground beef is classic, but I often use ground lamb for its rich flavor. If you’re looking for a lighter option, ground turkey is a great substitute. Just spice it well!
Kefalotyri Cheese: It’s a salty and tangy cheese that gives Pastitsio its unique flavor. If unavailable, Parmesan or Pecorino romano gets the job done, so no worries here!
Red Wine: This adds depth to the meat sauce. If you prefer not to use wine, swap it with additional crushed tomatoes or beef broth for a richer taste.
What’s the Trick for Making Creamy Béchamel Sauce?
Getting the béchamel sauce right is key to your Pastitsio’s success. It’s all about the technique and patience.
- First, melt the butter and whisk in the flour to form a roux—cook it for about 2 minutes to avoid a raw flour taste.
- Gradually add the warmed milk while whisking continuously. This prevents lumps from forming.
- Cook until it thickens, about 8-10 minutes, while stirring often. If the sauce feels too thick, whisk in a little more milk.
- Temper the eggs by adding a spoonful of hot béchamel to them first before mixing into the sauce. This ensures they don’t scramble.
Keep whisking until you have that smooth, creamy consistency! Your Pastitsio will shine with this béchamel!
Authentic Pastitsio Greek Lasagna
Ingredients You’ll Need:
For the Pasta and Base:
- 1 lb (450 g) tubular pasta (like bucatini or thick spaghetti)
- 2 large eggs
- 1 cup grated Kefalotyri or Parmesan cheese
- 2 tbsp unsalted butter, melted
- Salt
For the Meat Sauce (Ragù):
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef or lamb
- 1 cup crushed tomatoes or tomato passata
- 1/2 cup red dry wine (optional)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice (optional)
- Salt and pepper to taste
- 1 bay leaf
- 1 tbsp tomato paste
For the Béchamel Sauce:
- 6 cups whole milk, warmed
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 2 large eggs
- 1 cup grated Kefalotyri or Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and white pepper to taste
Garnish:
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious Pastitsio recipe takes about 30 minutes for preparation and around 1 hour for baking, plus 20-30 minutes to cool down before slicing. In total, you’re looking at about 2 hours before you can enjoy this comforting lasagna dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente, which means it should be slightly undercooked (about 1-2 minutes less than what the package suggests). Once done, drain well and set aside.
2. Prepare the Pasta Base:
While the pasta is still warm, toss it with melted butter, grated cheese, and gently beat in the two eggs to coat the pasta evenly. Set this tasty mixture aside.
3. Prepare the Meat Sauce (Ragù):
In a large skillet or saucepan over medium heat, heat the olive oil. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Then, add the minced garlic and cook for another minute. Next, introduce the ground meat and cook until browned, breaking it into smaller pieces.
Stir in the tomato paste, crushed tomatoes, and red wine (if you’re including it). Season the mixture with cinnamon, nutmeg, allspice (if using), salt, pepper, and drop in a bay leaf. Lower the heat and let this simmer gently until the sauce thickens and the flavors meld together, about 30-40 minutes. Don’t forget to remove the bay leaf and adjust the seasoning to your liking.
4. Make the Béchamel Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour, cooking for about 2 minutes while stirring constantly to form a roux. Gradually add the warm milk while continuing to whisk, making sure to avoid lumps. Cook this mixture, whisking often, until it thickens up into a smooth, creamy consistency, which should take about 8-10 minutes.
Once thick enough, take it off the heat. In a separate bowl, beat the eggs and temper them by slowly adding a little of the hot béchamel to them before mixing them back into the béchamel sauce. Finally, mix in the grated cheese, nutmeg, salt, and white pepper until well incorporated.
5. Assemble the Pastitsio:
Preheat your oven to 350°F (175°C). Grease a large rectangular baking dish, then spread the pasta mixture evenly along the bottom. Top it with the meat sauce, making sure to spread it out evenly. Finally, pour the béchamel sauce over the meat sauce, smoothing out the top with a spatula or back of a spoon.
6. Bake:
Place the assembled Pastitsio in the preheated oven and bake uncovered for about 45-60 minutes, or until the top is golden brown and bubbling. After baking, let it cool for 20-30 minutes. This will help it set nicely for slicing.
7. Serve:
Before serving, you can garnish with freshly chopped parsley if desired. Cut into squares or rectangles and enjoy your warm, homemade Greek Pastitsio!
Enjoy your authentic Greek Pastitsio, a perfect harmony of pasta, rich meat ragù, and creamy béchamel!
Can I Use Different Types of Pasta?
Absolutely! While tubular pasta like bucatini or thick spaghetti is traditional, you can use any pasta shape you prefer, such as penne or rigatoni. Just make sure it can hold up to the sauce!
Can I Prepare Pastitsio in Advance?
Yes, you can! Assemble the Pastitsio a day ahead, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the plastic wrap and pop it straight into the oven, adding a few extra minutes to the baking time if it’s cold from the fridge.
How Do I Store Leftovers?
Store any leftover Pastitsio in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven set to 350°F (175°C) until warmed through, as this helps maintain its creamy texture.
What Can I Serve with Pastitsio?
Pastitsio is delicious on its own, but you can serve it with a simple green salad or roasted vegetables to add some freshness. A glass of red wine pairs beautifully, too!
