Greek Lasagna (Pastitsio)

Name: Greek Lasagna (Pastitsio)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 12 ounces bucatini pasta (or penne); 2 large egg whites (save the yolks); 6 ounces crumbled feta cheese; 4 cups shredded Italian blend cheese (divided); 2 tablespoons butter; 1 large onion (peeled and chopped); 4 cloves garlic (minced); 2 pounds lean ground beef; ¼ teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 30 ounces tomato sauce; Salt and pepper; ½ cup butter; ½ cup all-purpose flour; 4 cups whole milk; 2 large egg yolks; 1 teaspoon salt; 1/8 teaspoon nutmeg

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Pasta

Greek Pastitsio – You’ll love this Greek-style lasagna recipe! It features layers of tender pasta, zesty meat sauce, shredded cheese, and creamy bechamel, all baked together for a deliciously comforting dish.

Greek pastitsio recipe with meat sauce and bechamel

Classic Greek Pastitsio Recipe

A popular dish at Greek restaurants, Pastitsio is a rich and hearty lasagna-style recipe with a Mediterranean twist. It’s made with a layer of tender bucatini pasta on the bottom, zesty Greek meat sauce in the middle, and a creamy bechamel cheese sauce baked to perfection on top!

Our classic Greek Pastitsio recipe is great to serve at Sunday dinner with the family. Not only will you all enjoy a deliciously comforting meal together, but Pastitsio also makes a marvelous leftover!

This Greek lasagna can even be prepared ahead to save yourself a bit of time on the day you plan to eat it. Either make it the day before, or you can freeze (before or after baking!) and have it ready to enjoy for up to 2 months.

What is Bucatini?

Bucatini is a long spaghetti-like pasta. However, it has a hole running through the middle, like a thin straw. This allows the sauce to get inside the pasta to add flavor in every bite.

You can find bucatini with a fine hole or sometimes with a larger hole through each strand. Choose whichever version you prefer!

No bucatini? No problem. Penne pasta is similar in that the noodles have holes through the center, so the same saucy noodle goodness is achieved throughout the Pastitsio.

bucatini noodles, meat sauce, creamy baked beschamel Greek lasagna recipe

Ingredients You Need for This Pastitsio Recipe

For the Pasta Layer:

Bucatini pasta – or penne pasta
Egg whites – with yolks reserved
Feta cheese – crumbled
Shredded Italian blend cheese – divided

To make the Meat Sauce:

Butter – unsalted
Onion – peeled and chopped
Garlic – minced
Ground beef – we suggest a lean beef, such as 90-95%
Spices – ground cinnamon, ground nutmeg, salt and pepper
Tomato sauce – canned

For the Bechamel:

Butter – unsalted
All-purpose flour
Milk – whole milk is best
Egg yolks – reserved from the making the pasta layer
Seasonings – salt and ground nutmeg

How to Make Authentic Greek Lasagna (Pastitsio)

First, soak the bucatini pasta. Set out a 9X13 inch (3 quart) baking dish. I suggest that you use a deep-dish pan if you have one. Place the bucatini in the dish and cover it with very hot tap water. Add a teaspoon of salt and mix the pasta around so it doesn’t stick together. Then let it soak for 30-40 minutes while the sauces are cooking.

Meanwhile, preheat the oven to 350 degrees F and chop all produce.

Next, make the meat sauce. Set a large 6-quart pot over medium heat on the stove. Add the butter, onions, and garlic. Sauté for 3-5 minutes. Then add in the ground beef, cinnamon, nutmeg, and 1 teaspoon salt. Break the beef into small pieces with a wooden spoon as you let it brown. Once the ground beef is cooked through and no longer pink, add in the tomato sauce. Simmer for 15 minutes, stirring regularly. Taste, then add salt and pepper as needed.

Make the bechamel as you prepare the meat sauce. Set a separate pot over medium heat, and add the butter and flour. Whisk well as the butter melts to remove all clumps. Cook the roux for 1-2 minutes as you whisk constantly – do not let it brown. Once it thickens, whisk in the milk, salt, and nutmeg. Stir and let the bechamel thicken into a gravy-like consistency. Immediately turn off the heat. Whisking vigorously, add in the egg yolks. Be sure to whisk well so they fully incorporate. Lastly, stir in 1 cup of shredded cheese blend. Stir until the cheese has melted and the bechamel is smooth and creamy.

creamy homemade bechamel sauce for pastitsio

Drain and prep the pasta. Carefully drain the salt water off the pasta. It’s ok if a little water is left in the dish. Then toss the soaked pasta with the egg whites and feta cheese. Spread the pasta out in an even layer, and sprinkle the top of the pasta with 2 cups of shredded cheese.

Layer the Greek lasagna. Next, spread all of the meat sauce over the cheese layer in the baking dish.

Get the Complete (Printable) Greek Pastitsio Recipe + VIDEO Below. Enjoy!

Then gently spread the bechamel over the meat sauce.

pouring bechamel over the Greek lasagna meat sauce

Finally, sprinkle the last 1 cup of shredded cheese over the bechamel.

Bake the Pastitsio. If you are using a standard 9X13 inch dish, set it on a rimmed baking sheet. There’s no need for the baking sheet if you have a deep-dish pan. Bake uncovered, on the lowest rack, for 30-40 minutes. The top should be golden brown… If it starts to turn dark too quickly, cover loosely the top with a piece of foil.

Rest and serve. Let the Pastitsio sit untouched for at least 20 minutes before cutting and serving.

Frequently Asked Questions

How do I make gluten-free Greek lasagne?

Simply use your favorite GF bucatini penne pasta, and swap all-purpose flour for gluten-free alternative flour.

What dishes go well with Greek Pastitsio?

We love to enjoy this warm, comforting dish with a refreshing Horiatiki (Greek Village Salad) or simple green salad topped with a bright and zesty Greek Salad Dressing. For an extra filling meal, you can also serve Greek lasagna with a side of Greek Lemon-Garlic Potatoes!

How long will leftovers keep well?

This lasagna will keep well in the fridge for 3-4 days. Allow leftovers to cool completely before transferring to an airtight container and refrigerating.

How do I freeze Pastitsio?

You can easily freeze Greek lasagna before or after baking! To freeze before baking I recommend preparing the dish in a freezer-safe pan that you can then heat in the oven when ready to serve. If freezing leftovers, allow them to cool and transfer to a freezer-safe container that seals. Freeze Pastitsio for up to 2 months. Defrost in the fridge overnight before heating per the recipe instructions.

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