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Greek Lasagna Pastitsio

Pastitsio Recipe

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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb bucatini or pastitsio pasta
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 lb ground beef
  • 1/2 cup dry red wine
  • 3 tbsp tomato paste
  • 1 (15 oz) can crushed tomatoes
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp salt, divided
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 2 large eggs, lightly beaten
  • 3/4 cup grated kefalotyri or Parmesan cheese

Method
 

  1. Cook the pasta in salted water until just firmer than al dente. Drain, return to the pot, and toss with a drizzle of olive oil.
  2. Sauté the onion in olive oil until soft, add garlic, then brown the ground beef, breaking it up as it cooks.
  3. Stir in tomato paste and cook 2 minutes. Deglaze with wine, then add crushed tomatoes, cinnamon, allspice, 1/4 tsp nutmeg, 1 tsp salt, and pepper. Simmer until thick, 20 to 25 minutes.
  4. Melt butter, whisk in flour, then slowly whisk in milk over medium heat until thick enough to coat a spoon. Off heat, temper beaten eggs with a ladle of hot sauce, then whisk back into the pan along with remaining salt, a pinch of nutmeg, and cheese.
  5. Heat oven to 350°F (180°C). Layer half the pasta, all the meat sauce, remaining pasta, and the béchamel in a 9x13 dish. Top with a little extra cheese.
  6. Bake 45 to 50 minutes until golden and bubbling. Rest on a cooling rack for 15 minutes.
  7. Slice into squares and serve warm.

Notes

The 15-minute rest after baking is non-negotiable for clean slices. If you skipped the wine, the sauce will still taste deep, just a little less rounded. For a dairy-free version, use a plant-based butter and milk alternative in the béchamel and a good almond-based Parmesan alternative.