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Greek-Style Lasagna (Pastitsio)

Greek-Style Lasagna (Pastitsio)
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Greek-style lasagna, also known as Pastitsio, is a comforting baked pasta dish with layers of seasoned ground meat, rich tomato sauce, and a creamy béchamel topping. It is a hearty and flavorful meal.

Ingredients

Scale
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup tomato paste
  • 1/2 cup beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 1 pound bucatini or ziti pasta
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • For the Béchamel Sauce:
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups milk, warmed
  • 1/2 teaspoon ground nutmeg
  • Salt to taste
  • 1 cup grated Kasseri or Gruyere cheese, for topping

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
  3. Add chopped onion and minced garlic to the skillet with the beef. Cook until softened, about 5-7 minutes.
  4. Stir in diced tomatoes, tomato paste, beef broth, oregano, cinnamon, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. While the meat sauce simmers, prepare the béchamel sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thickened. Continue to cook, stirring, until the sauce coats the back of a spoon. Season with nutmeg and salt.
  7. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  8. In a large bowl, combine the cooked pasta with the 1/2 cup grated Parmesan cheese.
  9. Spread half of the pasta mixture evenly in the bottom of the prepared baking dish. Top with the meat sauce.
  10. Layer the remaining pasta over the meat sauce.
  11. Pour the béchamel sauce evenly over the top of the pasta.
  12. Sprinkle with the grated Kasseri or Gruyere cheese.
  13. Bake for 35-40 minutes, or until the top is golden brown and bubbly.
  14. Let stand for 10-15 minutes before serving to allow it to set.

Notes

  • For a richer flavor, you can add a splash of red wine (or red grape juice for an alcohol-free alternative) to the meat sauce along with the broth.
  • If you prefer a thicker béchamel, you can add an extra tablespoon of flour to the roux.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • This dish freezes well. Assemble up to the baking step, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.

Nutrition

Find it online: https://kitchenvan.com/greek-style-lasagna-pastitsio/