Pastitsio - the Greek Lasagna
Pastitsio, often referred to as the Greek lasagna, is a comforting dish that layers tender pasta, flavorful meat sauce, and a velvety Béchamel topping. This hearty meal is a staple in Greek cuisine, embodying the warmth and richness of Mediterranean flavors. Whether you’re serving it for a special occasion or simply indulging in a comforting dinner, Pastitsio is sure to satisfy with its savory blend of textures and tastes.
Equipment
- Food Processor (Optional: for easy chopping)
Ingredients
Meat Sauce
- 2 lbs ground beef, or lamb or pork (or Impossible Burger as a vegetarian option)
- 1 onion, chopped
- 2 garlic cloves, minced (optional add a 3rd clove)
- 1 tbsp fresh parsley, finely chopped (optional: add extra to taste)
- 1 tbsp dried Greek oregano (optional)
- 1 tbsp fresh basil (optional)
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 8 oz can tomato sauce
- 1/2 cup white wine (non-alcoholic wine can be substituted)
- 2-3 tbsp extra virgin olive oil (add more if desired)
- Salt and pepper to taste
Pasta
- 1 lb thick pasta (like Misko Pastitsio, bucatini, rigatoni, or penne)
- 2-3 tbsp butter, melted or softened
- 1 egg, beaten
- 2-3 tbsp grated Parmesan cheese (add more if desired)
Béchamel Sauce:
- 1/2 cup butter, melted or very soft
- 6 tbsp flour (add more if needed)
- 4 cups hot milk (or cream, but adjust flour accordingly)
- 3-8 tblsp grated Parmesan cheese (to taste)
- Salt and pepper to taste (white pepper if available) (use white pepper if available)
- 1-2 Dash cinnamon and/or nutmeg
Toppings:
- Grated Parmesan or Parmigiana blend cheese (to taste)
- Optional: small dots of butter for extra richness
- Optional: fresh parsley, finely chopped to sprinkle on top
Instructions
Prepare the Meat Sauce:
- Heat olive oil in a large, shallow casserole pan (like the one featured in Penny's Favorites) over medium heat.
- Add the ground meat, chopped onion, garlic, parsley, oregano and basil (if using); cooking until the meat is browned and crumbled. (you might need to use a fork to crumble the meat)
- Stir in the cinnamon, nutmeg (if using), salt, and pepper.
- Add the white wine and tomato sauce, mixing well.
- Reduce heat and let the sauce simmer for at least 30 minutes. For deeper flavor, cover and let it sit longer after turning off the heat.
Cook the Pasta:
- Cook the pasta in salted water until al dente, according to package instructions.
- Drain and rinse the pasta, then transfer it to a mixing bowl.
- Add the melted butter, beaten egg, and grated Parmesan cheese to the pasta, mixing thoroughly.
Make the Béchamel Sauce:
- Melt the butter in a saucepan over medium to medium-low heat.
- Add the flour, stirring constantly until smooth (about 3 minutes).
- Lower the heat to low, then gradually stir in the hot milk, continuing to stir until the sauce thickens. If the sauce is still to thin after 5-7 minutes add just a little more flour. keep stirring it will get thicker.
- Mix in the Parmesan cheese, stirring until fully blended.
- Season with salt, pepper, and a dash of cinnamon or nutmeg. Mix until blended.
Assemble the Pastitsio:
- Preheat the oven to 350°F.
- Grease a 9x13 baking pan (preferably a pan with a 3 1/2 inch depth to avoid any spillage).
- Spread half of the pasta mixture evenly across the bottom of the pan
- Cover the pasta with the meat sauce, spreading it evenly.
- Sprinkle a layer of grated cheese over the meat sauce.
- Add the remaining pasta on top, then pour the Béchamel sauce evenly over the entire dish.
- Sprinkle more grated cheese over the béchamel.
- Optionally, dot the top with small amounts of butter for added richness.
Bake and Serve:
- Bake in the preheated oven for 1 hour, until the top is golden brown and bubbly.
- Allow the Pastitsio to cool for about 15 minutes before cutting and serving.
Notes
Serving Suggestions:
- Serve with a simple Greek salad and crusty bread to complete the meal.
- This dish pairs well with a glass of red wine or a refreshing lemon water.