Pastitsio Greek Lasagna
A comforting and hearty dish that combines layers of pasta, spiced meat, and creamy béchamel sauce.
Equipment
- Large Skillet
- Saucepan
- Baking Dish
- Mixing Bowl
Ingredients
Pasta
- 1 pound Dried Pasta (Pastitsio No. 2, Bucatini, or Penne) Preferred type is Pastitsio No. 2.
Meat Sauce
- 1 pound Ground Beef or Turkey Use ground turkey for a lighter option.
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1 cup Tomato Sauce Can use marinara or homemade sauce.
- 1/2 cup Water
Béchamel Sauce
- 3 tablespoons Butter Or a plant-based substitute if preferred.
- 1/4 cup All-Purpose Flour
- 2 cups Milk Dairy or your favorite non-dairy milk.
- 4 ounces Feta Cheese, crumbled
- 2 egg whites Beaten Egg Whites
- 1/2 cup Grated Cheese (like Parmesan, optional) Can use a dairy-free alternative.
Seasoning
- to taste Salt and Pepper
- 2 tablespoons Olive Oil
Instructions
- Step 1: Cook the pasta according to package instructions, slightly undercooking it. Drain and toss with olive oil.
- Step 2: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until soft. Add ground meat and cook until browned. Stir in cinnamon, nutmeg, tomato sauce, and water. Season with salt and pepper and let simmer for 10-15 minutes.
- Step 3: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly until thickened. Stir in salt and optional grated cheese.
- Step 4: In a large bowl, combine cooked pasta, crumbled feta, and beaten egg whites. Mix well.
- Step 5: In a greased baking dish, layer half the pasta mixture, followed by the meat sauce, then the remaining pasta, and top with béchamel sauce.
- Step 6: Preheat oven to 350°F (175°C). Bake for 30-40 minutes until golden and bubbly. Let cool before slicing.
Notes
Make sure to undercook the pasta slightly. You can prepare the meat sauce a day ahead. For added flavor, mix in chopped parsley or oregano.