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pastitsio - greek lasagna

(2 ratings)
Recipe by
Patrice Manning
Athens, GA

I love pastitsio! I try it at each Greek restaurant I visit. This recipe is the closest I have to good Pastitsio in a Greek restaurant. They don't use Parmesan but it is a good substitute. Some restaurants put tomato sauce on top also.

(2 ratings)
yield 4 serving(s)
cook time 35 Min

Ingredients For pastitsio - greek lasagna

  • 8 oz
    noodles, preferably tubular like rigatoni
  • 1 lb
    ground beef
  • 1
    onion, chopped
  • 1
    garlic clove, minced
  • 1 can
    8 oz. tomato sauce
  • 1/2 tsp
  • 1/4 tsp
    oregano, dried
  • 1/4 tsp
    cinnamon, ground
  • 1/2 c
    parmesan cheese
  • 3 Tbsp
  • 3 Tbsp
  • 1 1/2 c
    milk i used 2 %
  • 1
    egg, beaten

How To Make pastitsio - greek lasagna

  • 1
    Cook macaroni according to package directions. Drain and set aside.
  • 2
    Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
  • 3
    Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and cinnamon if desired; heat through.
  • 4
    Place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese.
  • 5
    Layer with meat mixture and remaining macaroni. Set aside.
  • 6
    In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 7
    Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  • 8
    Remove from the heat; stir in remaining cheese. Pour sauce over macaroni.
  • 9
    Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving. Enjoy!

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