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!
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.