Classic Pastitsio | Hearty Greek Lasagna

pastitsio

  Ingredients List:

  • 900g penne or #2 spaghetti
  • 1 lb. lean ground beef
  • 1 onion
  • 1/4 cup Greek extra virgin olive oil
  • 3 garlic cloves
  • 1 can tomato paste
  • 28 oz. crushed tomatoes
  • 1 cup water
  • 1 tsp. cinnamon
  • 2 whole cloves
  • Salt & pepper to taste
  • 2 eggs
  • 1 stick butter
  • 1 cup flour
  • 6 cups milk
  • 1/2 tsp. ground nutmeg
  • 1/2 cup grated mizithra cheese
 

Method:

  1. Cook pasta until done
  2. In a saucepan, brown ground beef in olive oil
  3. Chop and add the onion and garlic to saucepan and continue to saute for 5 minutes
  4. Stir in tomato paste and saute for another 5 minutes
  5. Add the cinnamon and cloves and saute another 3 minutes
  6. Add crushed tomatoes and water and simmer for 10 minutes
  7. In a large baking pan, pour cooked pasta and spread for an even layer
  8. Grate about half the mizithra on pasta
  9. Pour meat sauce over pasta in an even layer and set aside
  10. Pre-heat oven to 400*f/200*c
  11. In another large saucepan, on medium heat, melt butter and once butter has melted, add flour
  12. Stir well to combine and cook for about 3 minutes
  13. Slowly add the milk stirring constantly
  14. Once bechamel starts to thicken add nutmeg and cook for another 5 minutes stirring constantly
  15. Beat the eggs and add to thickening bechamel sauce
  16. Once bechamel has come to the consistency of a thick batter, pour over meat sauce
  17. Sprinkle with remaining mizithra and bake @ 400*f for about 30-45 minutes or until bechamel is lightly browned and blistered

 

Notes & Tips:
  • Makes 8-12 servings
  • Can easily be frozen before or after baking
  • Allow to stand for at least 30 minutes before cutting
  • Chili flakes or sriracha can be added to sauce for extra spice