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Greek Pastitsio Recipe (Authentic Greek Lasagna) Recipe

Greek Pastitsio Recipe (Authentic Greek Lasagna) Recipe
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4.8 from 11 reviews

This Greek Pastitsio recipe is a layered pasta casserole made with spiced meat sauce, thick creamy béchamel, and tubular pasta like bucatini. It’s warm, cozy, and the ultimate comfort food from the Greek kitchen — perfect for a Sunday family meal or festive gathering.

Ingredients

For the Pasta Base:

  • 500 g (1 lb) bucatini or ziti pasta
  • 2 egg whites
  • 1/2 cup grated kefalotyri or parmesan cheese
  • Salt, for boiling water

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 500 g (1 lb) ground beef (or lamb)
  • 1/4 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 cup crushed tomatoes
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • Salt and pepper, to taste
  • 1/4 cup chopped parsley (optional)

For the Béchamel Sauce:

  • 1/4 cup (60 g) butter
  • 1/4 cup (30 g) flour
  • 3 cups (720 ml) whole milk, warm
  • 2 egg yolks
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup grated kefalotyri or parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Make the Meat Sauce. In a large pan, heat olive oil and sauté onion until soft. Add garlic, then ground meat and cook until browned. Stir in tomato paste, crushed tomatoes, wine, cinnamon, clove, salt, and pepper. Simmer uncovered for 30–40 minutes, until thick. Stir in parsley (if using), then set aside.
  2. Boil the Pasta. Cook pasta in salted boiling water until just al dente. Drain and mix with egg whites and half the cheese. Set aside.
  3. Make the Béchamel Sauce. In a saucepan, melt butter. Whisk in flour and cook 1–2 minutes. Gradually add warm milk, whisking constantly. Cook until thickened, then remove from heat. Stir in nutmeg, cheese, salt, and pepper. Let cool slightly, then whisk in egg yolks.
  4. Assemble. Preheat oven to 180°C (350°F). Grease a 9×13-inch baking dish. Layer pasta in the bottom, spreading evenly. Add all the meat sauce. Pour béchamel over the top and spread it smooth. Sprinkle extra cheese on top if desired. Bake uncovered for 45–50 minutes, until golden on top and bubbling at the edges. Let rest at least 30 minutes before slicing.

Notes

  • Rest the pastitsio before cutting — it holds its shape better once cooled.
  • Don’t skip the egg whites in the pasta — they help the bottom layer stay firm.
  • Add a pinch of sugar to the meat sauce if your tomatoes are too acidic.
  • For extra richness, use a meat mix (beef + lamb).
  • Make it ahead: Assemble fully, refrigerate overnight, and bake the next day.

Nutrition

Find it online: http://bitezly.com/greek-pastitsio-recipe-authentic-greek-lasagna-recipe/