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Homemade Greek Lasagna (Pastitsio) photo

Greek Lasagna (Pastitsio)

A comforting Greek-style lasagna layered with bucatini, spiced beef ragù, and creamy béchamel.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings

Equipment

  • 9x13-inch (3-quart) baking dish or deep-dish pan
  • Large Pot
  • separate saucepan
  • Wooden Spoon
  • Whisk
  • rimmed baking sheet (optional)
  • Measuring cups and spoons
  • Colander

Ingredients
  

  • 12 ounces bucatini or penne pasta
  • 2 large egg whites save the yolks
  • 6 ounces feta cheese crumbled
  • 4 cups Italian blend shredded cheese divided (1 cup for béchamel, 2 cups for pasta layer, 1 cup for top)
  • 2 tablespoons butter (for meat sauce)
  • 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 to taste
  • 1/2 cup butter (for béchamel)
  • 1/2 cup all-purpose flour (for roux)
  • 4 cups whole milk
  • 2 large egg yolks reserved from whites
  • 1 teaspoon salt (for béchamel)
  • 1/8 teaspoon nutmeg (for béchamel)

Instructions
 

  • Set out a 9x13-inch (3-quart) baking dish (use deep-dish if available). Put the bucatini or penne in the dish and cover with very hot tap water; add 1 teaspoon salt and stir so the pasta doesn't clump. Let soak 30–40 minutes while you make the sauces.
  • Preheat the oven to 350°F (175°C). Chop the onion and mince the garlic.
  • Make the meat sauce: In a large pot over medium heat, melt 2 tablespoons butter. Add the chopped onion and minced garlic and sauté 3–5 minutes until softened. Add the ground beef, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1 teaspoon salt; break the beef into small pieces and cook until no longer pink.
  • Stir the 30 ounces tomato sauce into the browned beef. Reduce heat and simmer about 15 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
  • Make the béchamel: In a separate saucepan over medium heat, melt 1/2 cup butter. Whisk in 1/2 cup flour and cook 1–2 minutes without browning to make a roux. Gradually whisk in the 4 cups milk and continue stirring until the sauce thickens to gravy consistency.
  • Remove the béchamel from the heat. Vigorously whisk in the 2 reserved egg yolks until smooth, then stir in 1 cup of the shredded Italian blend cheese until melted. Season with 1 teaspoon salt and 1/8 teaspoon nutmeg.
  • Drain most of the soaking water from the pasta (it's okay if a little remains). Toss the pasta with the 2 large egg whites and the 6 ounces crumbled feta until evenly coated.
  • Spread the pasta in an even layer in the prepared baking dish. Sprinkle 2 cups of the shredded Italian blend cheese over the pasta.
  • Spoon the meat sauce over the cheese layer and spread gently to an even layer. Pour or spread the béchamel over the meat sauce, smoothing the top. Sprinkle the remaining 1 cup shredded cheese over the béchamel.
  • If using a standard 9x13-inch dish, place it on a rimmed baking sheet; otherwise skip the sheet for a deep-dish pan. Bake uncovered on the low oven rack 30–40 minutes until the top is golden. If it browns too quickly, cover loosely with foil.
  • Let the pastitsio rest at least 20 minutes before cutting and serving.

Notes

  • Allow the dish to rest 20 minutes before slicing.
  • Save egg whites and yolks as directed for assembly and béchamel.
  • Adjust salt and pepper to taste after sauces are combined.
  • Use a rimmed baking sheet under a standard pan to catch any spills.
  • Do not let the roux brown when making the béchamel.