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Homemade Pastitsio (Greek Lasagna) photo
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Pastitsio (Greek Lasagna)

A rich layered Greek pasta bake with a seasoned beef filling and creamy béchamel topping.
Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Course: Main
Cuisine: Greek
Servings: 10 servings

Ingredients

  • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 1 quart whole milk warmed until hot
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 4 tablespoons unsalted butter
  • 2 medium onions chopped
  • 2 pounds ground beef 90% lean
  • 1/8 teaspoon ground cinnamon
  • salt and pepper to taste
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 1 pound ziti pasta
  • 3 large eggs beaten
  • 1 1/2 teaspoons salt
  • 12 to 16 ounces Kasseri or Kefalotiri cheese grated (see notes)

Instructions

  • Make the béchamel: Melt 6 tablespoons butter in a medium saucepan over medium heat. Whisk in 3/4 cup flour until a paste forms, then slowly whisk in the hot warmed milk until smooth.
  • Continue cooking the sauce, whisking constantly, until thickened. Stir in 1 1/2 teaspoons salt, remove from heat, and let cool until lukewarm.
  • When the béchamel is lukewarm, whisk in 3 large beaten eggs until fully incorporated; set the sauce aside.
  • Prepare the meat sauce: Melt 4 tablespoons butter in a large skillet over medium heat. Add the chopped onions and sauté until softened and golden, about 5–7 minutes.
  • Add the ground beef, breaking it up with a spoon, and cook until browned. Stir in 1/8 teaspoon ground cinnamon and salt and pepper to taste.
  • Mix in 1/2 cup water and 2 tablespoons tomato paste, simmer for about 5 minutes to meld flavors, then remove from heat and set aside.
  • Cook the ziti according to package directions until al dente. Drain, rinse with cool water, and let cool briefly.
  • When the pasta is cool, stir in the 3 beaten eggs and 1 1/2 teaspoons salt to coat the pasta evenly.
  • Preheat oven to 350°F (175°C). Spray a deep 9x13-inch casserole dish with nonstick spray.
  • Assemble the pastitsio: Spread half of the pasta evenly in the prepared dish. Sprinkle generously with about one-third of the grated cheese.
  • Top with the meat mixture in an even layer, then sprinkle another portion of the cheese over the meat. Add the remaining pasta on top and sprinkle with more cheese.
  • Pour the béchamel sauce over the assembled layers and finish by sprinkling the remaining grated cheese over the top.
  • Bake for 45 minutes, until the top is bubbly and golden. Let rest at room temperature for at least 20 minutes before slicing to help the layers set.

Equipment

  • Medium Saucepan
  • Whisk
  • Large Skillet
  • pot (for pasta)
  • 9x13-inch deep casserole dish
  • Cheese grater

Notes

  • Use Kasseri or Kefalotiri for a traditional flavor.
  • If Greek cheeses are unavailable, substitute Parmesan.
  • A deep 9x13-inch dish is recommended for proper layering.