Pastitsio, The Greek Lasagna

Pastitsio is my favorite Greek Dish. Reminds me of a Lasagna, but easier to make and more elegant when sliced.

The components are pretty much the same: Pasta, Meat sauce and a cheesy Bechamel.  I cannot find Kasseri cheese, so I’ve been experimenting with alternatives. I find that a mix of White Cheddar and Pecorino works well.

Also, it is a great way to utilize all those “odds and ends” dry pasta leftover in the pantry.

You will make this recipe over and over, guaranteed.


Serves 6  for a 9″ round pan (a spring form will work too)

PASTITSIO greek lasagna


12 OZ  short pasta. I use De Cecco and today I had a mix of Mostaccioli and Cavatappi. Ziti works too.

3 to 4 C Meat sauce. Your favorite, even if it’s from a jar.

3 T Olive Oil


1/3 C  Olive Oil

2/3 C flour, AP

3 to 4 C milk, warm

Salt and pepper to taste

1/2 C Kasseri cheese, grated (or White Cheddar and Pecorino mix in the same quantity)

2 Eggs

PASTITSIO greek lasagna


Cook the pasta in salted water, about 2 minutes less than what is stated on the package.

Immediately drain and coat with olive oil. Reserve 1/4 of the noodles. The remaining toss into the

Meat Sauce.  Set aside.

Grease the Baking dish and coat it with breadcrumbs if you like.

Prepare the Bechamel:

In a large saucepan place the oil and the flour, mix and cook until the it starts leaving a thin patina on the bottom of the pan. This step will get rid of the “starchy flour” taste in the sauce.

Add the warm milk and whisk until incorporated and smooth. Keep stirring .

Add salt and pepper to taste. Stir until it starts thickening. Remove from the heat and keep stirring.

Add the cheese, and incorporate until melted. Once the Mornay (Bechamel with Cheese has a different name) is smooth again add the eggs one at a time, whisking immediately so they won’t create lumps. The sauce should be thick.

Use 1/ 2 of the sauce  to toss with the pasta previously set aside.

PASTITSIO greek lasagna


Layer the pasta with meatsauce on the bottom of the pan. Press to compact it. It will be easier to cut once cooked and aesthetically more pleasing.

Now top this layer with the pasta coated in cheese sauce. Additionally you could sprinkle some extra cheese in between these 2 layers.

Spoon the remaining Mornay on top (if it is not thick enough place it back on the heat and stir some more until has the consistency of a thick pudding)


Place the Pastitsio in a pre heated oven to 350F and bake about 45 min until golden brown on top

Let a little before slicing.



Pubblicato da growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

Lascia un commento

Il tuo indirizzo email non sarà pubblicato.

Questo sito usa Akismet per ridurre lo spam. Scopri come i tuoi dati vengono elaborati.