Greek Lasagna (Pastitsio)
There’s a reason this layered, comforting casserole has a permanent place in the hearts of so many home cooks: it delivers rich, savory meat sauce, tender pasta, and a silky, lightly spiced béchamel in every forkful. This version of Greek Lasagna (Pastitsio) uses 12 ounces of bucatini or penne and a creamy combination of egg whites and yolks, plus tangy crumbled feta for a lively finish. It’s written to follow the ingredient list exactly while making the method clear and approachable. The final dish is hearty, cozy, and perfect for a family dinner or sharing with friends.
Why you’ll love it
- Layered comfort: The pasta, meat sauce, and béchamel come together into a beautifully structured casserole that slices cleanly.
- Balanced flavors: Ground beef and tomato sauce get a warm touch of cinnamon and nutmeg, while feta and Italian blend cheese add creaminess and tang.
- Make-ahead friendly: Assemble in advance and bake when guests arrive—or reheat leftovers that taste even better the next day.
Ingredients
Use the exact ingredient amounts below for predictable results.
- 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
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 30 ounces tomato sauce
- Salt and pepper, to taste
- ½ cup butter
- ½ 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
- Whisk and wooden spoon
- 9×13-inch baking dish (or similar)
- Colander
Prep and timing
Active time: about 45–60 minutes. Total time: about 1 hour 15 minutes including assembly and baking. This recipe is best served warm and can be prepared a day ahead and finished in the oven before serving.
Step-by-step directions
-
Boil the pasta:
Bring a large pot of salted water to a rolling boil. Cook 12 ounces bucatini pasta or penne according to package instructions until just al dente—tender but still with a bit of bite. Drain in a colander and set aside to cool slightly. Toss gently with the 2 large egg whites (reserved yolks set aside) so the pasta is lightly coated; this helps the noodles bind in the layers. -
Cook the aromatics and beef:
Heat 2 tablespoons butter in a large skillet over medium heat. Add 1 large onion, peeled and chopped, and sauté until translucent, about 5–7 minutes. Add 4 cloves garlic, minced, and cook for 30–60 seconds until fragrant. -
Brown the meat:
Add 2 pounds lean ground beef to the skillet with the onions and garlic. Break the beef into pieces with a spoon and cook until no pink remains and the meat is browned evenly, about 8–10 minutes. Drain any excess fat if necessary, leaving enough to carry the flavor. -
Season the meat sauce:
Stir in ¼ teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg, coating the meat evenly. Pour in 30 ounces tomato sauce and stir to combine. Simmer the meat sauce over low heat for 10–15 minutes to let flavors meld. Taste and adjust seasoning with salt and pepper as desired. -
Prepare the béchamel base — roux:
In a medium saucepan, melt ½ cup butter over medium heat. When the butter is melted and bubbling but not browning, add ½ cup all-purpose flour. Whisk continuously for 1–2 minutes to cook the raw flour taste, creating a smooth roux. It should turn slightly golden but not dark. -
Finish the béchamel:
Gradually add 4 cups whole milk to the roux in a steady stream while whisking to keep the sauce smooth. Bring the mixture to a gentle simmer, whisking constantly, until it thickens to a creamy, pourable consistency—this will take 6–8 minutes. Remove the saucepan from heat and let it cool slightly for 1–2 minutes. -
Temper and enrich the béchamel with yolks:
Beat the reserved 2 large egg yolks in a small bowl. Temper the yolks by whisking in a small ladleful of the hot béchamel until the yolks are warmed, then slowly whisk the tempered yolks back into the main béchamel pot. Whisk in 1 teaspoon salt and 1/8 teaspoon nutmeg. The béchamel should be rich, silky, and lightly seasoned. -
Assemble the layers:
Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×13-inch baking dish. Spread half of the cooked pasta evenly across the bottom of the prepared dish. Spoon the entire meat sauce over the pasta and spread it into an even layer. Top the meat with the remaining pasta and press down gently to create an even surface. -
Add the feta and cheeses:
Sprinkle 6 ounces crumbled feta cheese evenly over the top pasta layer. Then sprinkle 2 cups of the 4 cups shredded Italian blend cheese evenly over the feta. Reserve the remaining 2 cups of shredded Italian blend cheese for the finishing step. -
Pour the béchamel over the casserole:
Pour the prepared béchamel sauce over the layered pasta, meat, and cheeses. Use a spatula to spread it evenly so the béchamel covers the surface and seeps slightly into the sides. The béchamel forms the luscious top layer that will brown in the oven. -
Finish with shredded cheese:
Sprinkle the remaining 2 cups shredded Italian blend cheese evenly over the béchamel surface. This will create a golden, cheesy crust when baked. -
Bake the pastitsio:
Place the assembled dish in the preheated oven and bake at 350°F (175°C) for 35–45 minutes, or until the top is golden brown and the edges are bubbling. For a deeply browned top, you can run the broiler for 1–2 minutes at the end—watch closely to avoid burning. -
Cool and serve:
Remove the Greek Lasagna (Pastitsio) from the oven and let it rest for 10–15 minutes to set. This resting time helps the layers firm up so you can slice neat portions. Serve warm with a crisp salad or some roasted vegetables.
Tasting notes and variations
The first bite should give you a creamy hit from the béchamel with savory meat and a tangy lift from the crumbled feta. The touch of cinnamon and nutmeg in the meat sauce is subtle—meant to round and warm the flavors rather than dominate.
- Cheese swaps: The recipe specifies an Italian blend; you can adjust the blend to your preference so long as you keep the 4 cups total. The feta provides a bright contrast, so keep that 6 ounces as listed.
- Pasta shapes: Bucatini or penne both work well. Choose bucatini for a slightly more rustic, saucy bite or penne for clean, tubular pockets of sauce.
- Make it lighter: Use lower-fat milk instead of whole if you prefer, though whole milk yields the creamiest béchamel.
Make-ahead and storage
You can assemble the casserole up to a day ahead, cover tightly with foil, and refrigerate. When ready to finish, bake at 350°F (175°C) for 45–55 minutes from chilled, or until heated through and golden on top. Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through.
Serving suggestions
- Serve slices with a crisp green salad dressed with lemon and olive oil to cut through the richness.
- Roasted vegetables or simple steamed greens are nice, bright partners.
- A squeeze of lemon or a few torn fresh herbs like parsley can lift each portion at the table.
Notes on ingredients and technique
Follow the ingredient list strictly for the best balance: the exact cheese amounts and the two-part egg usage are key to texture. Coating the pasta with the egg whites ensures the noodles stick together and hold the structure during baking. Adding the yolks to the béchamel enriches it and keeps the top layer silky rather than watery. The warm spices—cinnamon and nutmeg—are used sparingly but intentionally to give the meat sauce a classic, authentic character.
Frequently asked questions
Can I freeze Pastitsio? Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
Why use egg whites and yolks separately? Egg whites tossed with the pasta help bind the noodles and stabilize the layers. Egg yolks enrich the béchamel, making it silkier and more custard-like after baking.
Can I use a different ground meat? This recipe is written for 2 pounds lean ground beef. If you substitute, keep the same quantity and cook thoroughly before combining with the sauce.
Final thoughts
This version of Greek Lasagna (Pastitsio) is rich, layered comfort in a casserole pan. It pays careful attention to texture—tender pasta, robust meat sauce, and a smooth, custardy béchamel—all balanced by tangy feta and melty Italian blend cheese. It’s a showstopper for weekend dinners and reliably satisfying, whether served midweek or at a gathering. Gather the ingredients, follow the clear step-by-step directions above, and enjoy every comforting bite.
Greek Lasagna (Pastitsio)
Ingredients
- 12 ounces bucatini or penne pasta
- 2 large egg whites save the yolks
- 6 ounces crumbled feta cheese
- 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
- 4 cups whole milk
- 2 large egg yolks
- 1 teaspoon salt for béchamel
- 1/8 teaspoon nutmeg for béchamel
Instructions
- Set out a 9x13-inch (3-qt) baking dish and place the bucatini or penne in it; cover with very hot tap water and add 1 teaspoon salt. Stir so the pasta doesn’t stick and let it soak 30–40 minutes while you make the sauces.
- Preheat the oven to 350°F (175°C) and 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 meat into small pieces and cook until browned and no longer pink.
- Stir in the 30 ounces tomato sauce, reduce heat, and simmer the meat sauce 15 minutes, stirring occasionally; season with salt and pepper to taste.
- Make the béchamel: In a saucepan over medium heat, melt 1/2 cup butter, whisk in 1/2 cup flour and cook 1–2 minutes without browning to form a roux.
- Slowly whisk in 4 cups whole milk until smooth, add 1 teaspoon salt and 1/8 teaspoon nutmeg, and cook, stirring, until thickened to a gravy-like consistency.
- Remove the béchamel from the heat and whisk in the 2 reserved egg yolks vigorously, then stir in 1 cup of the shredded Italian cheese until melted and smooth.
- Drain the soaking water from the pasta (it's okay if a little remains), then toss the pasta with the 2 reserved egg whites and the 6 ounces crumbled feta until evenly coated.
- Spread the pasta in an even layer in the prepared baking dish and sprinkle 2 cups of the shredded Italian cheese over the pasta.
- Spread the meat sauce evenly over the cheese layer, then gently pour and spread the béchamel over the meat sauce. Sprinkle the remaining 1 cup shredded cheese over the top.
- Place the baking dish on a rimmed baking sheet if using a standard 9x13-inch pan, and bake uncovered on the lower oven rack 30–40 minutes until the top is golden brown; cover loosely with foil if it browns too quickly.
- Remove from oven and let the pastitsio rest at least 20 minutes before cutting and serving.
Equipment
- 9x13-inch (3-qt) baking dish
- large pot or bowl for soaking pasta
- 6-qt pot or large skillet for meat sauce
- saucepan for béchamel
- Wooden spoon or spatula
- Whisk
- rimmed baking sheet (optional)
Notes
- Allow the pastitsio to rest 20 minutes before slicing.
- Soaking the pasta shortens active cooking time and prevents sticking.
- Taste the meat sauce and adjust salt and pepper as needed.
- Do not let the béchamel brown while cooking the roux.
- If top browns too fast while baking, cover loosely with foil.
