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Pastitsio (Greek Lasagna): The Ultimate Cozy Fall Dinner You’ll Keep Craving

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Pastitsio is a classic Greek baked pasta layered with rich spiced meat sauce, tender pasta, and creamy béchamel, finished with a golden cheese topping. It’s a hearty, comforting dish that’s perfect for family dinners and special occasions.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds lean ground beef
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup red wine
  • 2 bay leaves
  • 1 teaspoon dried oregano (Greek or Mediterranean)
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 cinnamon stick
  • 1/4 teaspoon allspice
  • Salt and pepper, to taste
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes
  • 1 cup water
  • 1 tablespoon sugar
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 1/2 cups 2% milk
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup Kefalotyri Greek cheese (or Parmesan), grated
  • 2 large eggs
  • 2 egg yolks
  • 1 pound Pastitsio pasta (or bucatini)
  • 1/2 cup Kefalotyri Greek cheese
  • 2 egg whites
  • 1 cup Kefalotyri Greek cheese, for topping

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 10–15 minutes, breaking it apart until browned.
  2. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic.
  3. Add the red wine, bay leaves, oregano, ground cloves, ground cinnamon, cinnamon stick, allspice, salt, pepper, tomato paste, crushed tomatoes, water, and sugar. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes. Remove the bay leaves and cinnamon stick.
  4. Cook the pasta according to the package directions until al dente. Drain and allow to cool slightly.
  5. Prepare the béchamel by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for 2–3 minutes. Gradually whisk in the milk, then add the nutmeg, salt, and pepper. Cook for about 5 minutes until thickened. Stir in 3/4 cup grated cheese.
  6. Whisk together the eggs and egg yolks. Gradually temper with two ladles of the warm béchamel while whisking, then stir the egg mixture back into the saucepan.
  7. Preheat the oven to 350°F (175°C) and grease a deep 9×13-inch baking dish.
  8. Toss the cooked pasta with 1/2 cup of the meat sauce, the egg whites, and 1/2 cup grated cheese. Spread evenly into the prepared baking dish.
  9. Spread the remaining meat sauce over the pasta. Pour the béchamel over the meat layer and smooth the top. Sprinkle with the remaining 1 cup grated cheese.
  10. Bake for 45–50 minutes until golden brown and set.
  11. Allow the pastitsio to rest for 30 minutes before slicing and serving.

Notes

  • Kefalotyri cheese can be replaced with Parmesan if unavailable.
  • Letting the dish rest before serving helps it hold its shape when sliced.
  • Pastitsio can be assembled ahead of time and refrigerated until ready to bake.
  • Store leftovers in the refrigerator for up to 4 days and reheat before serving.

Nutrition

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