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Authentic Pastitsio Greek Lasagna

Authentic Pastitsio Greek Lasagna
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The classic Greek baked pasta: tubular pasta, a cinnamon-scented ground beef sauce and a thick, golden béchamel topping. Rich, comforting and perfect for feeding a crowd.

Ingredients

Scale
  • 1 lb (450 g) pastitsio pasta, bucatini or ziti
  • 2 large egg whites (save yolks for the béchamel)
  • 1/2 cup (50 g) grated kefalotyri or Parmesan (for the pasta)
  • 2 tbsp olive oil
  • 2 lbs (900 g) ground beef
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1/2 cup (120 ml) beef broth
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 1/2 tsp salt and 1/2 tsp pepper
  • Béchamel: 1/2 cup (115 g) butter, 2/3 cup (85 g) all-purpose flour, 4 cups (960 ml) warm whole milk, 1/4 tsp nutmeg, 3 egg yolks, 1 cup (100 g) grated kefalotyri or Parmesan, salt to taste

Instructions

  1. Heat the olive oil in a large skillet. Brown the ground beef with the onion for 8-10 minutes, breaking it up. Drain excess fat.
  2. Add garlic and tomato paste and cook 1 minute. Stir in crushed tomatoes, broth, cinnamon, allspice, cloves, oregano, bay leaf, salt and pepper.
  3. Simmer uncovered 25-30 minutes until thick and most liquid has evaporated. Remove the bay leaf.
  4. Meanwhile, cook the pasta 2 minutes less than package directions. Drain, toss with the egg whites and 1/2 cup cheese.
  5. Preheat the oven to 350°F (175°C) and grease a 9×13-inch dish.
  6. For the béchamel, melt butter, whisk in flour and cook 2 minutes. Gradually whisk in the warm milk and cook until thick, 6-8 minutes.
  7. Remove from heat, whisk in nutmeg, then the egg yolks one at a time and the cheese. Season with salt.
  8. Spread half the pasta in the dish, top with all the meat sauce, then the remaining pasta. Pour the béchamel over the top and smooth it out.
  9. Bake 45-55 minutes until the top is deep golden brown in spots.
  10. Let rest at least 30 minutes before cutting into squares so the layers hold.

Notes

Resting is essential: it lets the béchamel and pasta set so you get clean, tall slices.

Find it online: https://munchtwist.com/authentic-pastitsio-greek-lasagna/