Pastitsio (Greek lasagna)


Prep time: About 15 minutes
Cooking time: About 2 hours

Makes: 4 - 6 servings




Directions -

  1. Heat 1 T. olive oil in heavy skillet and fry beef at medium heat 20 minutes until all moisture is gone and beef sizzles.
  2. Stir in onion and saute 5 minutes. Stir in minced garlic.
  3. Deglaze pan with wine, add bay leaf, oregano, cinnamon, cloves, allspice, and tomatoes.
  4. Cover pan and simmer meat sauce 45 minutes.
  5.       Meanwhile boil water and cook pasta 8 minutes until al dente. Drain, cool and mix in 1 T. olive oil.
  6.       While still warm stir in the egg white (whisked), 1/4 cup of meat sauce and 2 T. grated cheese.
  7. For the bechamel, melt butter in pot at medium heat. Then stir in flour and whisk 2 minutes until smooth.
  8. Remove from heat and whisk in milk slowly until smooth. Return to heat and whisk continuously 5 minutes until sauce thickens.
  9. To the whipped egg yolks slowly mix in some bechamel to warm. Then slowly mix yolks, 2 T. cheese and nutmeg into bechamel.
  10. Oil a 2-quart baking dish and add pasta.
  11. Carefully spread remaining meat sauce in a layer on top of pasta to make a cover over pasta.
  12. Carefully spread bechamel sauce over meat sauce.
  13. Bake 25 minutes in 375 deg. F. oven, then turn down to 350 deg. F. and bake another 25 minutes or until top is brown.
  14. Let pastitsio cool for an hour before cutting into portions and serving.

Based on a recipe from the Internet by Christine Cushin.


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