PASTITSIO (GREEK LASAGNA)

This recipe for traditional Pastitsio (Greek Lasagna) was given to me by a Greek family who has had this recipe in their family recipe collection for a very long time.

Watch the video showing you how to make Pastitsio, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Pastitsio is a favorite traditional Greek dinner recipe.  It’s a Greek version of lasagna- characterized by a white and creamy bechamel sauce used in place of marinara and a hint of cinnamon.  And I think you’ll find that this is one of the most delicious dinner recipes you’ve ever had!


It’s layered just like traditional Italian lasagna.  The layers are as follows:  noodles tossed in egg are topped with Greek cheese.

INGREDIENTS
BECHAMEL SAUCE:

• 6 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• 1 quart whole milk, warmed until hot
• 1 1/2 teaspoons salt
• 3 large eggs

MAIN DISH:

• 4 tablespoons unsalted butter
• 2 medium onions, chopped
• 2 pounds 90% lean ground beef
• 1/8 teaspoon ground cinnamon
• salt and pepper, to taste
• 1/2 cup water
• 2 tablespoons tomato paste
• 1 pound ziti pasta
• 3 large eggs, beaten
• 1 1/2 teaspoons salt
• 12 to 16 ounces Kasseri or Kefalotiri cheese, grated (see notes below)

INSTRUCTIONS
PREPARE THE BECHAMEL SAUCE:

1. Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
2. ................................

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