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Greek Lasagna (Pastitsio)

A comforting Greek-style lasagna layered with bucatini, savory meat sauce, feta, and a creamy béchamel.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 12 servings

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.