Pastitsio | Greek Lasagna Recipe 🇬🇷

By The Cooking Foodie · 120 min

Ingredients

Instructions

1. Cook the pasta until al dente following the package directions, then drain. Let it cool slightly, then mix in the 2 eggs, chopped parsley, cheese, salt and pepper. Spread it in a greased 13x9-inch (33x22 cm) baking dish.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, then add the crushed garlic and sauté for 1-2 minutes more.
3. Add the ground beef and cook, breaking it up, for about 5-6 minutes, until no longer pink.
4. Add the tomato paste and cook for 1-2 minutes, stirring occasionally.
5. Add the red wine and cook until the alcohol evaporates. Add the tomato sauce, bay leaves, cinnamon, salt and pepper, and simmer for 15-20 minutes, until thickened. Remove the bay leaves and set the meat aside.
6. For the béchamel, melt the butter in a large saucepan over medium heat, add the flour and whisk until a smooth paste forms. Gradually whisk in the warm milk to prevent lumps, and keep whisking until smooth and thick.
7. Remove from the heat and stir in a pinch of salt, black pepper, nutmeg, parmesan and egg yolks until smooth.
8. Preheat the oven to 350°F (175°C).
9. Stir 4-5 tablespoons of the béchamel into the meat mixture until well combined. Spread the meat over the pasta layer, pour the remaining béchamel on top and spread evenly. Grate parmesan over the top.
10. Bake for 40 minutes, until golden brown. Let cool for at least 30 minutes before serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

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