Greek Pastitsio Recipe (Greek Lasagna Recipe!)

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Boil the bucatini in well-salted water with a drizzle of olive oil until al dente. Drain, return to the pot, and toss with a little olive oil and the grated Parmesan. Spread in a 9 x 13-inch baking dish, arranging most of the noodles in the same direction.
3. In a large skillet over medium-high heat, cook the chopped onion in olive oil until just golden. Add the beef and garlic, season with salt, and cook 8 to 10 minutes until browned, breaking up the meat. Drain any excess liquid, then add the wine, crushed tomatoes, bay leaves, allspice, cinnamon, nutmeg and a pinch of sugar. Boil for 5 minutes, then simmer on low for 10 to 15 minutes until thick. Ad
4. For the bechamel, heat olive oil in a large high-sided skillet over medium-high heat. Stir in the flour, salt and nutmeg and cook until golden and toasted. Slowly whisk in the warm milk, then reduce to medium and cook 5 to 7 minutes, stirring occasionally, until smooth and thick.
5. Whisk the 2 eggs in a small bowl. Slowly whisk a ladle of the hot milk mixture into the eggs, then whisk the egg mixture back into the pan. Bring to a gentle boil, whisking, for 2 more minutes, then remove from heat. Add salt and pepper to taste.
6. Spread the meat sauce over the pasta, then cover evenly with the bechamel.
7. Bake for 1 hour until golden brown. Rest for 10 minutes before cutting into squares.

Summarized from The Mediterranean Dish's video. Watch it for the details.