Authentic Pastitsio is a comforting Greek lasagna with layers of pasta, rich meat sauce, and creamy béchamel. It’s like a warm hug for your taste buds!
When I make this, I can’t help but smile thinking about how each bite feels like a little taste of Greece. Perfect for family dinners or whenever you need a cozy meal! 🍽️
Key Ingredients & Substitutions
Pastitsio Pasta: Traditional pastitsio uses bucatini or thick tubular pasta. If you’re in a pinch, penne or rigatoni can work well too. Just ensure it’s a sturdy pasta to hold the layers together!
Meat: Ground beef is a classic choice, but a mix of beef and lamb adds incredible flavor. For a lighter option, you can use ground turkey or even lentils for a vegetarian alternative.
Kefalotyri Cheese: This is the go-to cheese for authentic taste. However, if you can’t find it, Pecorino Romano or any aged cheese like Gruyère will also be a great substitute. Feel free to mix in some mozzarella for extra creaminess!
Seasonings: The cinnamon adds warmth typical of Greek dishes, but if you’re not a fan, you can reduce it a bit or skip it. Nutmeg and oregano enhance the flavor, so don’t skip those!
How Do You Make Creamy Béchamel Sauce Without Lumps?
Béchamel can be tricky, but following a few steps can ensure success! First, always start with room temperature ingredients to minimize lumps.
- Melt butter in a saucepan. Add flour and whisk continuously for about 2-3 minutes to create a smooth roux.
- Gradually add warm milk while whisking quickly. This helps prevent lumps from forming.
- Keep whisking until the mixture thickens and coats the back of a spoon.
- When you temper the eggs, gradually whisk in hot béchamel to warm them before adding back to the main sauce. This keeps the eggs from scrambling.
With these tips, you’ll create a smooth béchamel that beautifully layers your Pastitsio!
How to Make Authentic Pastitsio Greek Lasagna
Ingredients You’ll Need:
For the Pasta Layer:
- 1 lb (450g) pastitsio or bucatini pasta (or thick tubular pasta)
- 3 tbsp unsalted butter
- 3 large eggs, beaten
- 1 cup grated Kefalotyri or Parmesan cheese
For the Meat Sauce (Ragout):
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450g) ground beef or a mixture of beef and lamb
- 1/2 cup dry white wine (optional)
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
For the Béchamel Sauce:
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 4 cups whole milk, warmed
- 2 large eggs
- 1 cup grated Kefalotyri, Parmesan, or Gruyère cheese
- 1/4 tsp ground nutmeg
- Salt and white pepper, to taste
How Much Time Will You Need?
This delightful dish will take about 30 minutes to prep and 45-60 minutes to bake, plus an extra 15-20 minutes to rest. So, plan for about 1.5 to 2 hours total. This is a labor of love, but so worth it!
Step-by-Step Instructions:
1. Cook the Pasta:
Preheat your oven to 350°F (175°C). In a large pot, bring salted water to a boil and cook the pasta until just al dente (a little undercooked). Drain it, then toss with melted butter, beaten eggs, and 1 cup of grated cheese. Set this aside as your pasta layer.
2. Make the Meat Sauce:
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until it’s translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute. Then, add in the ground meat and cook until it’s browned. If you’re using white wine, pour it in now and allow it to reduce for a few minutes. Next, stir in crushed tomatoes, tomato paste, cinnamon, nutmeg, oregano, salt, and pepper. Let it simmer uncovered for 20-30 minutes until thickened. Set aside this rich meat sauce.
3. Prepare the Béchamel Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2-3 minutes without letting it brown. Gradually whisk in the warm milk, ensuring there are no lumps. Continue whisking until the sauce thickens and coats a spoon. Remove from heat. Temper your eggs by whisking a bit of warm béchamel into them slowly, then mix the egg mixture back into the main sauce quickly. Stir in the remaining cheese, nutmeg, and season with salt and white pepper. This will create your velvety béchamel sauce.
4. Assemble the Pastitsio:
In a buttered 9×13 inch (or similarly sized) baking dish, layer half of the pasta on the bottom. Spread the meat sauce evenly over it, then add the remaining pasta on top of the meat layer. Finish by pouring the béchamel sauce over the pasta, spreading it evenly across the top.
5. Bake:
Place the assembled Pastitsio in the preheated oven and bake uncovered for about 45-60 minutes, or until the top is golden brown and bubbly. Once it’s done, let it rest for 15-20 minutes before slicing. This helps it hold its shape!
6. Serve:
Slice into squares and serve warm. Garnish with freshly chopped parsley if you like. Enjoy every mouthful of this delicious Greek comfort food!
This recipe makes a hearty and authentic Greek Pastitsio that’s sure to impress your family and friends with its creamy béchamel, aromatic spices, and satisfying layers! 🥘
Can I Use Different Types of Pasta?
Yes! While traditional pastitsio uses bucatini or thick tubular pasta, you can substitute with penne or rigatoni if those are easier to find. Just ensure the pasta is sturdy enough to hold the layers together.
What Can I Use Instead of Kefalotyri Cheese?
If you can’t find Kefalotyri, you can use aged Pecorino Romano, Parmesan, or Gruyère cheese as substitutes. They will provide a similar flavor profile and creaminess to the dish!
Can I Make Pastitsio in Advance?
Absolutely! You can prepare the meat sauce, béchamel, and pasta layers ahead of time. Assemble the pastitsio, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing in the oven.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the oven at 350°F (175°C) until heated through, or use the microwave, stirring occasionally for even heating.
