Authentic Pastitsio (Greek Lasagna)
If you’ve been to Greece or visited a Greek restaurant, you’ve likely enjoyed Pastitsio, an iconic, traditional Greek comfort food. This delicious dish features layers of perfectly baked pasta, aromatic ground beef simmered in tomato sauce with warm Mediterranean spices like cinnamon, cloves, and nutmeg, all topped with a rich béchamel sauce baked into a golden, cheesy crust.
Often referred to as “Greek lasagna,” Pastitsio offers a familiar yet uniquely Greek twist with flavors reminiscent of Italian Bolognese sauce, making it the perfect hearty meal, especially on a cozy winter night.
Enjoy this authentic Pastitsio recipe created by renowned Greek celebrity chef Giorgos Tsoulis!
Authentic Pastitsio (Greek Lasagna)
Ingredients
For the Pasta:
- 1 kg bucatini pasta or other long tubular pasta
For the Ground Meat:
- 2 kg ground beef chuck or mock tender
- 2 large onions finely chopped
- 4 cloves garlic finely chopped
- 3 tbsp tomato paste
- 1/2 tsp fresh oregano
- 400 ml red wine
- 2 dried bay leaves
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 800 g tomatoes grated
- 600 ml lukewarm water
- 2-3 tbsp extra virgin olive oil
- salt
- pepper
For the Béchamel Sauce:
- 200 g butter
- 200 g all-purpose flour
- 2 liters full-fat milk lukewarm
- 400 g grated parmesan cheese plus extra for sprinkling
- 4 egg yolks
- 1/2 tsp ground cloves
- salt
- pepper
Instructions
- Preheat oven to 180°C/356°F, fan.
Prepare the Ground Meat Sauce:
- Heat a deep pot over high heat until very hot. Add the olive oil and then the ground meat. Sauté until it caramelizes lightly. Use a hand whisk to break up the meat and ensure it cooks evenly. Once the meat is cooked, transfer it to a bowl and set aside.
- Place the same pot back on medium heat and add a bit more olive oil. Add the onions and garlic, and sauté for 3-4 minutes until they are lightly caramelized.
- Return meat to pot. Add tomato paste and cook for another 2–3 min. Pour in red wine and cook until alcohol evaporates (about 3–5 min).
- Add oregano, bay leaves, cloves, cinnamon, tomatoes, water, salt, and pepper. Stir thoroughly. Cover and simmer gently, about 25–30 min, until sauce thickens nicely. Remove bay leaves.
For the Pasta:
- Boil the bucatini pasta in plenty of salted water. Once cooked, drain and drizzle with olive oil. Sprinkle with grated parmesan and toss to combine. Set aside until needed.
For the Béchamel Sauce:
- Melt butter over medium heat in a deep pot. Whisk in flour continuously for about 2–3 min until smooth and bubbly (do not brown).
- Gradually add the lukewarm milk in small batches, whisking continuously. Ensure each addition is fully incorporated before adding the next. Continue cooking until the Béchamel sauce thickens and becomes smooth and creamy.
- Remove the pot from the heat and add the grated cheese, ground cloves, and egg yolks. Whisk thoroughly after each addition until fully incorporated. Season with salt and pepper to taste.
For the Assembly:
- Brush a 36×29 cm (14x11in) rectangular baking pan with olive oil. Spread the cooked pasta evenly across the bottom to form the first layer. Evenly distribute the ground meat mixture over the pasta to create the second layer. Pour the Béchamel sauce evenly over the meat layer to create the third layer.
- Smooth the surface, sprinkle generously with grated Parmesan cheese. Bake uncovered for 40–50 min, until golden brown. If the top browns too quickly, loosely cover with foil.
- Once cooked, remove from the oven and let it cool for approximately 10 minutes before slicing into portions and serving.
Notes
Related: Veggie Pesto & Spinach Lasagna
Related: Youvarlakia: Greek Meatball Soup
Related: Greek-Style Chicken Roulade
Related: Papoutsakia (Greek Stuffed Eggplants)
Related: Greek Meatballs (Soutzoukakia)
