Pastitsio (Greek Lasagna)
I pride myself for giving you guys simple every day meals, and ultimately that is my goal, but every once in a while, I love to share with you recipes that are a labor of love. Recipes that I love and really want to share with you, even though it may take a bit longer to make, because I know that the final result, will be worth it. And you will thank me. Even though this Pastitsio will take you a bit longer to make, you will have enough leftovers for the whole week. So in the end it’s a win win for me. Pastitsio is the Greek version of lasagna, at least in my opinion. And you’ll see that the idea is basically the same. Layers of pastitsio noodles, an incredibly aromatic meat sauce infused with lots of spices, oregano and red wine, and finally a bechamel sauce like no other.
Meat Sauce
Oil – I used a little bit of olive oil to brown the meat. Feel free to use other oils such as vegetable, canola, or sunflower. Ground beef – I like to use lean ground beef as it contains less fat than regular ground. Onion – Chopped red onion since this is preferred in Greek cuisine. If you wish, any yellow or white onion can be substituted. Garlic – Minced garlic. Red wine – Any dry red wine will work here. Red wine enhances and intensifies the flavor. If you don’t like to cook with alcohol, try using beef broth. Bay leaves – I used a couple of bay leaves to provide lots of flavor plus they tend to lighten up a hearty dish. Spices and Herbs – Oregano, cloves, cinnamon – both ground and stick, and allspice are all used for incredible flavors. Add salt and pepper to taste. I recommend using a good oregano like Mediterranean oregano if you can find it. Tomato paste – Just a couple of tablespoons for some savory taste and to add some color and depth to the meat sauce. Crushed tomatoes – I used a large can of crushed tomatoes. Water – Water helps to thin out the sauce a little. Sugar – Plain white sugar will balance out the acidity from the tomatoes.
Béchamel Sauce
Butter – I used unsalted butter to control the amount of sodium in my dishes. Flour – Plain white flour to thicken the sauce up. Milk – I used 2%MF but feel free to use any MF that you have. The higher the milk fat, the creamier the sauce. Spices– Nutmeg is a must in bechamel sauce, and add salt and pepper to taste. Greek cheese – Grated kefalotyri cheese, which is a hard, salty white goat’s milk cheese. If you can’t find it, use parmesan cheese. Eggs – Whole eggs plus egg yolks are used for the sauce, but save the egg whites for use in the pasta.
Pasta
Pasta – Pastitsio pasta is typically used, which are long tubes similar to bucatini pasta. Substitute bucatini, penne or ziti if you prefer. Cheese – More kefalotyri cheese is used here. Eggs – Use reserved two egg whites.
Topping
Cheese – A bit more kefalotyri cheese to give us a beautiful golden brown top.
Meat Sauce
Béchamel Sauce
Assembly
What Is Pastitsio?
Pastitsio is known as Greek lasagna, using tubular pasta, spiced meat, and Béchamel sauce.
What Is Kefalotyri Cheese?
Kefalotyri is a hard, salty, white Greek cheese made from sheep or goat’s milk.
What Other Cheese Is A Good Substitute For Kefalotyri?
Other hard cheeses such as Romano or Parmesan, both of which have a similar sharp flavor and dry texture, can easily be substituted.
Can I Make Pastitsio A Day Ahead?
Pastitsio can be baked a day ahead and chilled after it has cooled.
Storing Leftovers
Store leftover pastitsio in an airtight container in the fridge for up to 3-4 days. Reheat in a 350°F oven, covered until heated through.
Freezing
Cool completely before freezing by first placing in the fridge, if necessary. This pastitsio will freeze nicely in portions and placing in airtight containers. Thaw in the fridge overnight, before reheating.
More Delicious Recipes To Try
Taco LasagnaSkillet LasagnaMoussaka RecipeZucchini LasagnaThe Best LasagnaLasagna DipSkillet White Chicken LasagnaEasy Beef LasagnaLasagna Soup
