There’s something deeply comforting about a layered bake that gathers family and friends around the table. This Greek Lasagna (Pastitsio) recipe takes bucatini or penne and molds it into a rich, aromatic casserole filled with seasoned beef, tangy feta, and a silky béchamel that browns into golden perfection. It’s familiar yet exotic — the warm notes of cinnamon and nutmeg make each bite memorable. Below you’ll find a full ingredient list, precise steps rewritten into clear, practical directions, and tips to help you get an even better result every time.

Why you’ll love this Greek Lasagna (Pastitsio)

This Greek Lasagna (Pastitsio) balances bright, savory tomato-scented meat with creamy, cheesy layers. The pasta holds the sauce and béchamel together beautifully, and crumbled feta adds a slightly tangy lift that contrasts with the melt of the shredded Italian blend. It’s a show-stopping main dish that works equally well for weeknight dinners and special occasions.

Ingredients

12 ounces bucatini pasta or penne
2 large egg whites, save the yolks
6 ounces crumbled feta cheese
4 cups shredded Italian blend cheese, divided
2 tablespoons butter
1 large onion, peeled and chopped
4 cloves garlic, minced
2 pounds lean ground beef
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
30 ounces tomato sauce
Salt and pepper
1/2 cup butter
1/2 cup all-purpose flour
4 cups whole milk
2 large egg yolks
1 teaspoon salt
1/8 teaspoon nutmeg

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Medium saucepan for béchamel
9×13-inch baking dish (or equivalent)
Mixing bowls and wooden spoon or spatula
Whisk and measuring tools

Prep tips before you start

Bring a large pot of salted water to a boil for the pasta so it’s ready when the meat sauce is done.
Separate the eggs carefully: reserve the two egg yolks for the béchamel and keep the two egg whites for folding into the pasta layer.
Shred the Italian blend cheese if not pre-shredded and measure out the crumbled feta so everything is within reach.

Step-by-step directions

Cook the pasta. Bring a large pot of salted water to a boil. Add 12 ounces bucatini pasta or penne and cook until just al dente according to package instructions. Drain thoroughly and transfer the hot pasta to a large bowl.
Fold egg whites into pasta. While the pasta is still warm, add the 2 large egg whites (saved from the yolks) and 6 ounces crumbled feta cheese. Toss the pasta gently so the egg whites lightly coat the pasta and the feta starts to distribute. Set this pasta mixture aside.
Sauté aromatics. In a large skillet, melt 2 tablespoons butter over medium heat. Add 1 large onion, peeled and chopped, and sauté for 4–6 minutes until the onion is softened and translucent. Add 4 cloves garlic, minced, and cook for another 30–60 seconds until fragrant.
Brown the beef. Add 2 pounds lean ground beef to the skillet with the onion and garlic. Break the meat into pieces with a spatula, and cook until no pink remains and the meat is evenly browned. Drain any excess fat if necessary.
Season the meat sauce. Stir in 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Pour in 30 ounces tomato sauce and stir to combine. Simmer the mixture gently for 10–15 minutes so the flavors meld. Taste and season with salt and pepper to your preference. Remove from heat and set aside.
Preheat the oven. Preheat your oven to 350°F (175°C).
Start the béchamel: melt butter. In a medium saucepan over medium heat, melt 1/2 cup butter, stirring occasionally so it doesn’t brown.
Make the roux. Once the butter is melted and bubbling gently, sprinkle in 1/2 cup all-purpose flour. Whisk continuously for 1–2 minutes until the mixture becomes a smooth, pale paste. Cooking the flour lightly removes raw flour flavor.
Pour in the milk slowly. Gradually whisk in 4 cups whole milk, adding it in a steady stream and whisking to prevent lumps. Continue to cook the sauce over medium heat, whisking often, until it thickens to a creamy, custard-like consistency; this can take 6–8 minutes.
Temper the egg yolks. In a small bowl, whisk together 2 large egg yolks. To avoid curdling, take a few spoonfuls of the hot béchamel and whisk them into the yolks to temper them. Then whisk the warmed yolk mixture back into the saucepan with the béchamel.
Finish the béchamel. Stir in 1 teaspoon salt and 1/8 teaspoon nutmeg. Remove the béchamel from the heat. Taste and adjust seasoning if needed. The sauce should be thick enough to coat the back of a spoon.
Assemble the pasta layer. Use the prepared pasta bowl and spread half of the pasta evenly into the bottom of a 9×13-inch baking dish. Press gently so the pasta sits in an even layer.
Add the meat sauce layer. Spoon all of the meat sauce evenly over the pasta layer, spreading it to the edges. Make sure the meat layer is distributed in an even thickness so the bake stays balanced.
Top with remaining pasta and cheeses. Spread the remaining pasta over the meat layer so the meat is fully covered. Sprinkle 2 cups of the shredded Italian blend cheese evenly over this pasta layer, reserving the other 2 cups for the béchamel topping.
Pour the béchamel over the casserole. Pour the finished béchamel sauce evenly over the top of the assembled layers. Use a spatula to spread it into an even layer that covers the pasta and cheese completely.
Top with remaining shredded cheese. Sprinkle the remaining 2 cups shredded Italian blend cheese over the béchamel. This will create a golden, cheesy crust as the bake cooks.
Bake until set and golden. Place the baking dish in the preheated 350°F (175°C) oven. Bake for 35–45 minutes, or until the top is bubbly and golden brown and the béchamel is set in the center. If the top browns too quickly, loosely tent the dish with foil for the remaining baking time.
Rest before serving. Remove the casserole from the oven and let it rest for 15–20 minutes before slicing. This resting time helps the layers set so each piece holds together when served.
Serve. Slice into squares and serve warm. A simple salad and crusty bread complement the richness of this Greek Lasagna (Pastitsio) nicely.

Notes and helpful tips

Using bucatini gives a slightly different texture than penne due to the hollow center, but both shapes work well. Choose whichever you prefer or have on hand.
Do not overcook the pasta during the boiling step; it will continue to cook in the oven and you want a firm, slightly al dente bite.
When tempering the egg yolks for the béchamel, go slowly and whisk constantly to prevent scrambled yolks. This step ensures a silky, stable sauce.
You can prepare the meat sauce a day ahead and refrigerate it, then assemble and bake the next day. If refrigerated, allow the baking dish to sit at room temperature for about 20–30 minutes before baking.
For a deeper flavor, let the meat sauce simmer longer on low heat; this develops the tomato and spice notes without changing the ingredient amounts.
Leftovers keep well in the refrigerator for 3–4 days and reheat in a 350°F oven until warmed through, about 20–30 minutes depending on portion size.

Make-ahead suggestions

You can assemble the full casserole up to the point of baking and cover it tightly with foil. Store in the refrigerator for up to 24 hours before baking as directed; if chilled, add 5–10 extra minutes to the bake time so the center reaches the right temperature. Alternatively, freeze the fully assembled, unbaked dish (wrapped well) and bake from frozen; allow additional baking time and cover with foil until heated through, then uncover to brown the top for the last 10–15 minutes.

Final thoughts

This Greek Lasagna (Pastitsio) is all about layers: pasta bound with egg whites and feta, a fragrant beef and tomato sauce, and a velvety béchamel finished with melted Italian blend cheese. The warm cinnamon and nutmeg notes lift the savory meat, while the cheeses bring creamy richness. Follow the steps closely, respect the resting time after baking, and you’ll end up with a confident, crowd-pleasing casserole that tastes like a home-cooked celebration.

Serving ideas

Serve with a crisp green salad dressed with lemon and olive oil to cut the richness.
Simple roasted vegetables or sautéed greens are excellent side dishes.
A squeeze of lemon on individual portions brightens the flavors and pairs well with the feta.

Enjoy building this comforting Greek Lasagna (Pastitsio) — it’s a recipe that rewards patience and rewards every diner with satisfying, layered flavor.