Greek Lasagna
This authentic Pastitsio Greek Lasagna recipe is comfort food at it's best with layers of pasta, homemade meat sauce, and a cheesy homemade béchamel.
Equipment
- 9x13" casserole dish approx 22x33 cm
Ingredients
For the Pasta Layer:
- 1 pound (450 g) dried pasta Pastitsio No. 2 pasta preferred, but can also use bucatini, penne
- 4 ounces (113 g) feta cheese crumbled
- 2 egg whites beaten
For the Meat Sauce:
- 1 ½ pounds (675 g) ground beef lean
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 2 28-ounce cans (1600 g) crushed tomatoes
- ½ cup (120 ml) red wine
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons (50 g) unsalted butter
- ½ cup (60 g) all-purpose flour
- 3 cups (720 ml) whole milk
- ⅛ teaspoon ground nutmeg preferably freshly grated
- ½ teaspoon salt
- ¾ cup Kefalotyri cheese or parmesan, grated - divided
- 2 egg yolks
Instructions
Make the Meat Sauce:
- Heat olive oil in a large skillet over medium heat. Add onion and ground beef, breaking it apart, cook until browned (about 5 minutes). Add garlic, and cook for 30 seconds.
- Pour in the red wine and let it simmer for a few minutes until reduced by half.
- Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for about 30-40 minutes until the sauce thickens. Remove from heat.
Cook the Pasta:
- Meanwhile, cook the pasta in salted boiling salted water until al dente. Drain and let cool slightly.
- Mix in the beaten egg whites and crumbled feta cheese. Set aside.
- Preheat oven to 350°F (180°C), or 160°C if using a fan oven. Lightly grease a 9x13-inch (approx 22x33 cm) baking dish and set it aside.
Prepare the Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Stir in flour to create a roux, cooking for 2 minutes.
- Gradually whisk in milk, avoiding lumps. Cook until the sauce thickens (1-2 minutes).
- Remove from heat and stir in nutmeg, salt, and ½ cup of the grated cheese until melted.
- Let the sauce cool slightly before whisking in the egg yolks. This prevents them from scrambling.
Assemble the Lasagna:
- Layer the pasta mixture in a baking dish and try to arrange the pasta in one direction (for the aesthetics, doesn’t have to be perfect), followed by the meat sauce.
- Pour the béchamel sauce over the top, smoothing it out with a spatula. Sprinkle with the remaining grated cheese.
- Bake for 40-45 minutes, or until the top is golden and set.
- Allow the dish to cool for about 10 minutes before serving. This helps the layers firm up for easier slicing.
Notes
- Use Pastitsio No. 2 pasta if possible, as it is the traditional choice for Greek lasagna. However, bucatini or penne can also be substituted.
- Kefalotryi cheese is typically made from sheep or goat's milk and will make this recipe most authentic. If you don't have that, Parmesan or Romano cheese are great substitutes.
- Don't use pre-crumbled feta. A whole block of feta will be less expensive, and it will melt better into your Greek Lasagna with more delicious flavor.
- Let the bechamel cool. If you add the egg yolks to the sauce right after you cook it, the eggs will scramble. Allow the sauce to cool for 5-10 minutes first.
- Taste as you go. Taste both of the sauces and add extra salt or pepper if needed.
- To Store: You can store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or in your microwave and enjoy. The flavors are even better the next day!
- To Freeze: Cool completely, then store in airtight containers in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 515kcal | Carbohydrates: 48g | Protein: 24g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 564mg | Potassium: 788mg | Fiber: 4g | Sugar: 10g | Vitamin A: 641IU | Vitamin C: 13mg | Calcium: 255mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/greek-lasagna/