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Pastitsio – Greek Lasagna

Pastitsio – Greek Lasagna

Pastitsio - Greek Lasagna | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Pastitsio is a Greek Lasagna filled with lamb, beef and cheese topped with a silky creamy bechamel sauce that melts in your mouth! You will absolutely love this dish and it will be your new go to lasagna!

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Yields12 Servings
Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins

Bechamel Sauce
 6 tbsp unsalted butter
 1 qt 2% Milk warmed until hot
 1 ½ tsp salt
 3 large eggs
Main Dish
 4 tbsp unsalted butter
 1 large onion chopped
 1 lb ground lamb
 1 lb ground beef
  tsp cinnamon
 salt and pepper to taste
 ½ cup cold water
 2 tbsp tomato paste
 12 oz stewed tomatoes - chopped - drained
 3 large eggs - beaten
 1 ½ tsp salt
 16 oz parmesan cheese - grated

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.

Meat Layer
2

Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.

Pasta Layer
3

Cook pasta according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1 1/2 teaspoons salt.

Assembly
4

Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).

5

Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.

6

Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).

Ingredients

Bechamel Sauce
 6 tbsp unsalted butter
 1 qt 2% Milk warmed until hot
 1 ½ tsp salt
 3 large eggs
Main Dish
 4 tbsp unsalted butter
 1 large onion chopped
 1 lb ground lamb
 1 lb ground beef
  tsp cinnamon
 salt and pepper to taste
 ½ cup cold water
 2 tbsp tomato paste
 12 oz stewed tomatoes - chopped - drained
 3 large eggs - beaten
 1 ½ tsp salt
 16 oz parmesan cheese - grated

Directions

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.

Meat Layer
2

Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.

Pasta Layer
3

Cook pasta according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1 1/2 teaspoons salt.

Assembly
4

Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).

5

Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.

6

Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).

Pastitsio – Greek Lasagna

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