Greek Lasagna
Greek lasagna, also called pastitsio, is a comfort food that nobody can refuse. Pasta, meat sauce, and a layer of cheesy béchamel sauce make it irresistible.
Here’s a fact that a lot of you don’t know: I have Greek ancestry from my great-grandmother. It just so happens that I love Greek food, and this lasagna is my favorite dish to feed a crowd. It’s always a huge hit. In fact, I’m serving it this week to a bunch of young men and women at a graduation party for my daughter.
What’s to love? The meat sauce is beefy and flavorful, and the way it seeps down into the pasta makes it all the better. The béchamel sauce is cheesy yet light and airy, creating the perfect texture against the heavier pasta-meat sauce.
What is the difference between Greek lasagna and Italian lasagna?
The two dishes are both pasta casseroles made in pans with layers of pasta, tomato sauce, and cheese. However, Greek lasagna has a few enticing differences from Italian lasagna.
Taste-wise, the most delicious difference is the layer of béchamel sauce in a Greek pastitsio recipe. In French cuisine, a béchamel white sauce typically consists of just butter, flour, and milk. But eggs–particularly the egg yolks–add richness and a silky texture to Greek comfort food like pastitsio and moussaka. I include the egg whites in this recipe to help the sauce to set.
Another taste difference: the spices! Greek lasagna uses warm, aromatic spices like cinnamon instead of Italian herbs.
Pastitsio pasta: A third difference is that Greek lasagna uses tube pasta instead of flat noodles. Classic pastitsio uses bucatini pasta (spaghetti-like noodles without ridges and with a hole in the center). I use penne in this recipe. Ziti also would work well.
For the grated cheese, Parmigiano-Reggiano would works great. If you want super-authentic Greek flavor, though, you could use a Greek cheese made from sheep and goat’s milk. One is Kasseri cheese, a traditional semi-hard, pale yellow cheese. Another is Kefalotyri cheese, which is hard to find in the U.S.
What is the difference between pastitsio and moussaka?
Moussaka is another traditional Greek food that layers a meat sauce and a creamy bechamel sauce However, instead of a pasta layer, moussaka uses slices of eggplant or potatoes. he Greek version of lasagna is a firmer dish that is easier to cut into portions.
How do you make Greek Lasagna?
See the recipe for layer-by-layer ingredients and instructions to make this incredible Greek comfort food. Here are some simple steps to follow as the oven preheats to 350°F.
The Lasagna Meat Layer
For the meat layer of this lasagna, you’ll start by dicing an onion. Here is my no-tears method for chopping an onion: first, I make vertical cuts, keeping the root intact. Then I turn the onion on its side and slice across. The key here is to keep that root intact—it’s what holds everything together and keeps those tears away… mostly.
Heat the oil in a Dutch oven over medium heat. Add the onions and sauté until they are slightly golden. Add the tomato paste, give it a good mix, then add the meat. You could substitute ground lamb for some of the ground beef or venison in this lasagna recipe. Mix it all together and continue to brown the meat. You want to hear that sizzle—that’s flavor building right there.
Once the beef is brown, add the wine. People ask me what wine I use. I always tell them, just use what you drink. I use a bold red wine with meat sauces. If it’s good enough to sip, it’s good enough for your sauce—that’s always my rule.
Allow the alcohol to evaporate. Then add the tomatoes, cinnamon, salt, and pepper and cook until thickened, about 5 minutes. Turn the heat off and stir in the chopped herbs.
The Béchamel Sauce
To make the béchamel sauce, in a medium pot or Dutch oven, melt the butter and add the flour. Whisk until the mixture is thick and smooth, about 1 to 2 minutes. Add the milk, 1 cup at a time, while continuing to whisk until thick, smooth, and creamy. Stir in the nutmeg and parmesan cheese.
Remove from the heat and stir in the breadcrumbs. Allow the mixture to cool for about 5 minutes, then whisk in the eggs. You want this sauce to be silky—no lumps, just smooth and comforting.
The Pasta Layer
Cook the penne pasta or tube pasta of your choice for about 5 minutes or until al dente. Keep in mind that it will continue cooking in the oven. Drain the liquid and toss the pasta with the butter, cheese, and mint to create a bed for the meat mixture.
Fresh herbs are what keep this dish from feeling too heavy—they brighten everything.
A Note on Cheese
For the grated cheese, Parmigiano-Reggiano works great. If you want super-authentic Greek lasagna, though, you could use a Greek cheese made from sheep and goat’s milk. One is Kasseri cheese, a traditional semi-hard, pale yellow cheese. Another is Kefalotyri cheese, which is hard to find in the U.S. Greek cooks use halloumi for this recipe, but it, too, can be hard to find. If you can get them, those traditional cheeses have a saltiness and tang that really deepen the flavor. In addition to Parmigiano-Reggiano, other substitutions such as Asiago cheese would work.
Build Your Greek Lasagna
Place the pasta in even rows in the bottom of the prepared dish. Spread the meat mixture over the pasta. Pour the béchamel sauce over the meat mixture. Top the béchamel sauce with an even layer of the parmesan breadcrumb mixture.
Bake the Greek lasagna in the oven for 45 to 50 minutes, until the top is bubbly and a deep golden.
If you want a dinner to feed a large family or crowd, this is the dish. I have never even had one person turn this down, or not finish their plate. Most get seconds if there’s any left.
Make Lasagna Ahead and Store Leftovers
This is a wonderful make-ahead recipe for freezing. You can prepare the whole pastitsio ahead of time, let it cool, and portion it out. To freeze, wrap individual portions in plastic wrap and foil or seal in freezer-safe bags.
Leftovers will keep in the fridge for 3 days.
More Comforting Pasta Dishes
Greek Lasagna
Ingredients
For the Meat Sauce
- 3 Tablespoons olive oil
- 1 onion diced
- 3 Tablespoons tomato paste
- 2 pounds ground beef or venison
- 1/3 cup dry white wine
- 1 cup tomatoes chopped
- 1 teaspoons ground cinnamon
- 1 tablespoon salt
- 1 teaspoon freshly ground pepper
- 1 bunch parsley, about 1 cup chopped
- ¼ cup fresh mint, chopped
For the Béchamel Sauce
- 8 ounces parmesan Reggiano cheese
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 6 cups whole milk, warm or room temperature
- ¼ teaspoon ground nutmeg
- ¼ cup breadcrumbs
- 2 large eggs, beaten
For the Pasta Layer
- 18 ounces penne pasta
- 2 Tablespoons unsalted butter
- 1 large egg, beaten
- ½ cup Parmesan Reggiano cheese
- ¼ cup mint, chopped
For the Topping
- ¼ cup breadcrumbs
- ½ cup Parmesan Reggiano cheese
Instructions
- Preheat the oven to 350°F. Butter the bottom and sides of a 3 x 10 x 16-inch baking dish.
- For the meat layer, heat the oil in a Dutch oven on the stove over medium heat. Add the onions and sauté until they are slightly golden. Add the tomato paste and stir through, then add the beef. Once the beef is brown, add the wine and allow to cook until the wine has evaporated. Add the tomatoes, cinnamon, salt, and pepper and cook until thickened, about 5 minutes. Turn the heat off and stir in the parsley and the mint.
- For the layer of béchamel sauce, first melt butter in a medium pot or Dutch oven. Then add the flour to the melted butter. Whisk until the mixture is thick and smooth, about 1 to 2 minutes. Start at medium and reduce to low heat. Add the milk, 1 cup at a time, while continuing to whisk until thick, smooth, and creamy. Stir in the nutmeg and parmesan cheese with a spoon. Remove from the heat and stir in the breadcrumbs. Allow the mixture to cool for about 5 minutes, then whisk in the eggs.
- For the layer of pasta, in a large bowl, bring water to a rolling boil. Cook the pasta until al dente, about 5 minutes. Drain the liquid and toss the pasta with the butter, cheese, and mint.
- Place the pasta in even rows in the bottom of the prepared dish. Spread the meat mixture over the pasta. Pour the béchamel sauce over the meat mixture. Top the béchamel sauce with an even layer of the parmesan breadcrumb mixture.
- Bake the Greek lasagna in the oven for 45 to 50 minutes, until the top is bubbly and a deep golden.
