Pasticchio (Greek Lasagna)

Amanda Hyatt


This is another comfort food dish from my childhood. Don't be put off by the cinnamon in this dish, this has a wonderful flavor, and a creamy texture.


★★★★★ 2 votes

50 Min


  • 6 oz
    elbow macaroni 1 1/2 cups
  • 1/3 c
    grated parmesan cheese
  • 1/4 c
  • 1 large
    beaten egg
  • 3/4 lb
    ground beef
  • 1/2 c
    chopped onion
  • (1) 8 oz
    can tomato sauce
  • 3/4 tsp
  • 1/2 tsp
  • 1/8 tsp
  • 3 Tbsp
  • 3 Tbsp
    all purpose flour
  • 1/4 tsp
  • 1 1/2 c
  • 1 large
    egg, beaten
  • 1/4 c
    parmesan cheese

How to Make Pasticchio (Greek Lasagna)


  1. cook macaroni according to package directions, drain. Stir in 1/3 parmesan, the 1/4 cup milk and 1 egg, set aside.
  2. In skillet cook ground beef and chopped onion until meat is slightly brown and onion is tender; drain off excess fat. Stir in tomato sauce, the 3/4 teaspoon salt, the cinnamon, nutmeg, and pepper, set aside
  3. In a saucepan melt butter; blend in flour and the 1/4 teaspoon salt. Stir in the 1 1/2 cups milk; cook and stir until thickened and bubbly. Cook and stir for one minute more. Stir only half of the sauce into 1 beaten egg, return that back into the saucepan. Stir in the 1/4 parmesan cheese.
  4. Layer half of the macaroni mixture in a 8x8x2 inch baking pan. Spoon meat mixture atop, then remaining macaroni. Spread cream sauce over all. Bake, uncovered at 350 degrees for 45-50 mins. Let stand 10 minutes before serving.

Printable Recipe Card

About Pasticchio (Greek Lasagna)

Course/Dish: Beef

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