🇬🇷 Greek

Pastitsio (Greek Lasagna)

Name: Pastitsio (Greek Lasagna)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 1 lb long pasta (such as penne or tubular macaroni); 2 tbsp olive oil; 1 large onion, chopped; 1 lb ground beef or lamb; 1 can (14 oz) crushed tomatoes; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp cinnamon; Salt and pepper to taste; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups milk; 2 large eggs; 1/2 cup grated Parmesan cheese; 1/4 tsp ground nutmeg

Prep time20 min

Cook time50 min

Total time70 min

Pastitsio, often called Greek lasagna, is a comforting and hearty dish that combines layers of pasta, seasoned meat, and a rich béchamel sauce. Its tender pasta, savory ground beef, and creamy topping create a symphony of textures and flavors that make it perfect for family dinners and special gatherings alike.

Originating from Greece, pastitsio has roots that trace back to Venetian and Ottoman influences, gaining popularity across the Mediterranean. Its name derives from the Italian word 'pasticcio,' meaning a type of baked casserole. This beloved dish embodies Greek culinary traditions, blending aromatic spices with satisfying ingredients to bring warmth and flavor to any table.

Ingredients

1 lb long pasta (such as penne or tubular macaroni)
2 tbsp olive oil
1 large onion, chopped
1 lb ground beef or lamb
1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp cinnamon
Salt and pepper to taste
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
2 large eggs
1/2 cup grated Parmesan cheese
1/4 tsp ground nutmeg

Instructions

1
Cook the pasta in salted boiling water until al dente. Drain and set aside.
2
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
3
Add ground meat to the skillet, cook until browned. Stir in crushed tomatoes, garlic, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes until thickened.
4
Preheat oven to 350°F (175°C).
5
Prepare the béchamel sauce: melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until the sauce thickens.
6
Remove béchamel from heat and temper in beaten eggs, then stir in grated Parmesan and ground nutmeg.
7
In a greased baking dish, layer half of the cooked pasta, then evenly spread the meat sauce, followed by the remaining pasta.
8
Pour the béchamel sauce over the top, smoothing it out gently.
9
Bake uncovered for 40-45 minutes, until the top is golden brown and bubbling.
10
Let rest for 10 minutes before serving to allow the layers to set.