Authentic Pastitsio Greek Lasagna (Print version)

A Greek baked pasta casserole with bucatini, rich cinnamon beef sauce, and a thick creamy bechamel topping.

# Ingredients:

For the meat sauce

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 1/2 lb (680 g) lean ground beef
05 - 2 tablespoons tomato paste
06 - 1/2 cup (120 ml) dry red wine or beef broth
07 - 1 can (14 oz or 400 g) crushed tomatoes
08 - 1 cinnamon stick
09 - 1 whole clove
10 - 1 bay leaf
11 - 1 teaspoon kosher salt, plus more to taste
12 - 1/2 teaspoon black pepper

For the pasta layer

13 - 1 lb (450 g) Greek macaroni No. 2, bucatini, penne, or ziti
14 - 2 large egg whites, lightly beaten
15 - 3/4 cup (85 g) crumbled feta
16 - 1/3 cup (35 g) grated kefalotyri, pecorino Romano, or parmesan
17 - 1 tablespoon butter, for the baking dish

For the bechamel

18 - 6 tablespoons (85 g) unsalted butter
19 - 3/4 cup (90 g) all-purpose flour
20 - 5 cups (1.2 L) whole milk, warmed
21 - 2 large egg yolks, lightly beaten
22 - 3/4 cup (75 g) grated kefalotyri, pecorino Romano, or parmesan, divided
23 - 1/4 teaspoon freshly grated nutmeg
24 - 1 teaspoon kosher salt
25 - 1/4 teaspoon black pepper

# Instructions:

01 - Heat olive oil in a large skillet over medium-high heat. Cook the onion for 4-5 minutes, then add garlic and beef. Brown the beef well, breaking it into small pieces.
02 - Stir in tomato paste and cook for 1 minute. Add wine, crushed tomatoes, cinnamon stick, clove, bay leaf, salt, and pepper. Simmer uncovered for 30-35 minutes, stirring often, until thick with very little liquid. Remove the cinnamon, clove, and bay leaf.
03 - Boil the pasta in salted water for 2-3 minutes less than the package directions. Drain well, then toss with egg whites, feta, and 1/3 cup grated cheese.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly whisk in warm milk and cook until thick and smooth, about 6-8 minutes.
05 - Remove the saucepan from the heat. Whisk in egg yolks, 1/2 cup grated cheese, nutmeg, salt, and pepper. Work quickly so the yolks blend into the sauce.
06 - Heat the oven to 350°F (180°C). Butter a 9x13 inch baking dish. Spread the pasta evenly in the dish, spoon the meat sauce over it, and smooth the bechamel on top. Sprinkle with the remaining 1/4 cup cheese.
07 - Bake for 40-45 minutes, until the top is golden and the edges bubble. Rest for at least 25 minutes before cutting into squares.

# Good to know:

01 - The meat sauce should be thick before assembly so the layers hold.
02 - Resting after baking is important for clean slices.
03 - Assembled pastitsio can be refrigerated up to 1 day before baking.

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