Authentic Pastitsio Recipe: How to Make Greek Lasagna with Bechamel

If you’re looking for a warm, comforting, and hearty dish that’s perfect for any season, look no further than our authentic Pastitsio recipe. This Greek lasagna with a luscious bechamel topping is a true crowd-pleaser. Whether you have childhood memories of savoring this dish or you’re new to its delightful flavors, it’s worth giving it a try.

A Taste of Greece

Pastitsio, pronounced pahs-TEET-see-oh, is a beloved Greek dish that has a special place in the hearts of many. It’s a true comfort food, often enjoyed at family gatherings, celebrations, and festive occasions. While it’s a fantastic dish year-round, it’s particularly comforting during the colder months when you’re craving something warm and satisfying.

Authentic Pastitsio Recipe: Ingredients and Details

Let’s start by gathering the ingredients you’ll need for this delightful Greek dish. Here’s a brief overview:

For the Minced Meat:

• 600g of Minced Beef: Choose high-quality, lean minced beef for a rich, meaty flavor that pairs perfectly with the other ingredients.
• 5 tsp of Olive Oil: Extra-virgin olive oil not only adds a Mediterranean touch but also infuses the dish with a distinct fruity and slightly peppery flavor.
• 1 Large Onion, finely Chopped: The sweet and aromatic notes of the onion provide a robust foundation for the minced meat sauce.
• 1 Garlic Clove, finely Chopped: Garlic, the “secret” ingredient of many Greek recipes, brings a mild, earthy depth of flavor.
• 1 Packet of Canned Tomatoes: Canned tomatoes, known for their tangy and slightly sweet taste, create a luscious tomato sauce for the dish.
• 100ml Dry White Wine: Dry white wine adds a touch of acidity and a subtle fruity undertone, balancing the richness of the meat.
• 1 Cinnamon Stick: The aromatic and slightly sweet hint of cinnamon adds a unique Greek twist to the sauce.
• 1 Bay Leaf: A bay leaf infuses the sauce with earthy, herbal notes and complements the other spices beautifully.
• 1/2 tsp Spice Powder: The spice powder, a blend of various spices, lends a harmonious complexity to the minced meat.
• 1 tsp Sweet Paprika Powder: Sweet paprika powder adds a mild, smoky flavor and a lovely reddish hue to the sauce.
• Salt and Freshly Ground Pepper to Taste: Adjust the salt and pepper according to your preferences to achieve the perfect seasoning.

For the Bechamel (Mornay):

• 1500g Fresh Cow’s Milk (cold): Using fresh, high-quality milk, even if cold, ensures a creamy and velvety bechamel sauce.
• 150g Cow’s Butter: Butter brings richness and a silky texture to the bechamel, enhancing its creaminess.
• 150g of Flour (Coarse): Coarse flour, when incorporated into the roux, helps thicken the sauce to the ideal consistency.
• 1/2 tsp Grated Nutmeg: Nutmeg, freshly grated, offers a warm, nutty, and slightly sweet note to the bechamel.
• 150g Reggato Cheese Grated on a Fine Grater: Reggato cheese, similar to Parmesan, contributes a sharp and savory quality to the bechamel, making it even more indulgent.
• 1 Egg Yolk: The egg yolk adds a golden hue and a luxurious creaminess to the bechamel.
• Salt and White Pepper to Taste: Season the bechamel to your liking, enhancing its flavor with a touch of salt and white pepper.

For the Pasta and Assembly of the Food:

• 1 Packet of Pasta for Pastitsio: Choose pasta specifically designed for Pastitsio, or Lasagne, for the perfect texture and shape.
• 1 Egg White: The egg white helps bind the pasta and create a light, golden crust.
• 3 tbsp. Olive Oil: A drizzle of olive oil enhances the pasta’s mouthfeel and flavor while promoting browning during baking.
• 120g Reggato Cheese Grated on a Fine Grater: More reggato cheese adds an extra layer of savory goodness to the pasta layer.

For the Topping:

• Parmesan Cheese Grated on a Fine Grater or Grana Padano: Either Parmesan or Grana Padano cheese provides the crowning touch, adding a sharp and salty flavor and a delightful crispy texture to the top of the dish.

How to Cook the Pastitsio 

Now, let’s dive into the cooking process:

1. Start by heating a large saucepan over medium heat. Add the olive oil and sauté the minced beef until it’s nicely browned, which should take about 10 minutes.
2. Add the spice powder, sweet paprika, chopped onion, garlic, salt, and pepper. Stir with a wooden spoon and continue cooking until the onion turns golden brown.
3. Add the tomato paste, and use your wooden spoon to release the aromatic flavors. Then, pour in the white wine.
4. Once the alcohol has evaporated, add the canned tomatoes, 250ml of water, the cinnamon stick, and bay leaf. Simmer for 30 minutes with the pot covered. Towards the end, taste the mixture and adjust the salt and pepper if needed.
5. While the minced meat is simmering, cook the pasta in a large pot with salted water. Boil it for 2 minutes less than the time indicated on the package.
6. Drain the pasta and return it to the same pot. Add a little olive oil, the lightly beaten egg white, and the grated reggato cheese. Mix it all together with a wooden fork.
7. For the bechamel sauce, place a small saucepan over medium heat. Melt the butter slightly, then add the flour and whisk it until you create a thick cream, known as a roux.
8. Add the chilled milk and whisk quickly until the cream thickens, and bubbles form on the surface. Keep whisking for an additional minute.
9. Remove the saucepan from the heat and add the nutmeg and egg yolk. Stir quickly to prevent the egg from frying. Finally, add the reggato cheese and adjust the taste with salt and white pepper.
10. Preheat your oven to 180 degrees Celsius (356°F) on the resistance setting.
11. Grease a 30×40 cm baking pan and spread half of the pasta evenly over the bottom.
12. Layer the cooked minced meat over the pasta.
13. Add the remaining pasta on top of the minced meat.
14. Pour the fluffy bechamel sauce evenly over the top and sprinkle it with grated Parmesan cheese.
15. Bake the Pastitsio in the oven for about 45 minutes or until it turns a beautiful golden color.
16. Once it’s ready, let it cool for 30 minutes, then cut it into pieces and serve.

Serving and Enjoying Pastitsio

Cooking and savoring authentic Pastitsio is like taking a journey to Greece through your taste buds. It’s a dish that’s as heartwarming as it is delicious. Whether you’re sharing it with family or friends, this Greek lasagna with a velvety bechamel topping is sure to become a favorite. So, gather your ingredients, follow the steps, and enjoy the flavors of Greece from the comfort of your own kitchen. Bon appétit!

Authentic Pastitsio Recipe - Greek Lasagna with bechamel

Pastitsio is our childhood favourite and in this recipe you will love it even more thanks to its rich and fluffy cream!

Servings 12

Prep Time 50 minutes mins

Cook Time 1 hour hr

Ingredients

For the minced meat:

• 600 grams minced beef
• 5-6 tbsp olive oil
• 1 onion finely chopped
• 1 1 garlic clove finely chopped
• 1 packet canned tomatoes
• 100 ml dry white wine
• 1 cinnamon stick
• 1 bay leaf
• ½ tbsp spice powder
• 1 tbsp sweet paprika powder
• salt at will
• freshly ground pepper at will

For the bechamel (mornay)

• 1500 grams fresh cow's milk, cold
• 150 grams cow butter
• 150 grams flour for all uses
• ½ tbsp grated nutmeg
• 150 grams reggato cheese grated on a fine grater
• 1 egg yolk
• salt
• white pepper

For the pasta and the assembly of the food:

• 1 packet pasta for pastitsio No 2 or Lasagne
• 1 egg white
• 3 tbsp olive oil
• 120 grams reggato cheese grated on a fine grater
• freshly ground pepper

For the topping:

• Parmesan cheese grated on a fine grater or grana padano

Instructions

• In a large saucepan, once hot, add the olive oil and sauté the ground beef for about 10 minutes or until nice and brown.
• Then add the allspice, sweet paprika, onion along with the garlic, salt and pepper, stir with a wooden spoon and let it cook until it turns golden brown.
• Add the tomato paste and rub the bottom of the pot with a wooden spoon to release the aromas and add the wine.
• When the alcohol has evaporated, add the canned tomatoes, 250 ml of water, cinnamon, bay leaf and simmer for 30 minutes, covering the pot with the lid. Towards the end, taste if additional salt and pepper is needed.
• At the same time, while the minced meat is cooking, boil the pasta for 2 minutes less than the time indicated on the package in a large pot with plenty of salted water.
• Then drain them and transfer them back to the same pot where you boiled them, adding a little olive oil, the egg white lightly beaten in a deep bowl with an egg beater ,the regatto cheese and mix with a wooden fork.
• Continue with the béchamel by placing a small saucepan over medium heat and add the butter to melt slightly, add the flour and mix with the egg beater to create a roux (thick cream) that binds the béchamel. Then add the chilled milk and mix quickly with the egg beater until the cream thickens and bubbles form on the surface, continuing to mix for 1 minute more.
• Remove from the heat and add the nutmeg and egg yolk, stirring quickly to prevent the egg from cooking. Finally, add the regatto cheese and adjust the taste by adding salt and white pepper.
• Preheat your oven to 180℃ degrees (356°F) on the resistance setting.
• Grease a 30x40 cm baking pan and pour half of the pasta, spreading it well over the entire surface of the pan. Continue by pouring the minced meat and spread it well over the pasta and lay the rest of the pasta on top of the minced meat.Finally, spread the fluffy béchamel all over the surface of the baking dish and sprinkle with grated parmesan cheese.
• Bake the pastitsio in the oven for about 45 minutes or until it is a nice golden color. When ready, let it cool for 30 minutes, then cut into pieces and serve.

Course: Main Course

Cuisine: Greek

Keyword: Main Course, pasta, pastitsio, Sunday table, Traditional recipe

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