Greek Style Lasagna (Pastitsio)

1

Instructions for meat sauce: In a saucepan, on medium-low heat, add the olive oil and grated onion. Sauté for 2-3 minutes.

2

Add the ground beef and break it up. Add in the salt, pepper, minced garlic and stir.

3

Cook for about 7-8 minutes or until there is no more pink.

4

Stir in the passata and lower the heat. Simmer for about 20 minutes or until the sauce thickens.

5

While the meat sauce is cooking, cook pasta according to the package to make it al dente. Strain and set aside.

6

Instructions for bechamel sauce: In a small saucepan, over medium heat, melt the butter.

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Add the flour and continuously whisk until smooth. You don’t want the flour to burn!

8

Pour in half the milk and keep whisking.

9

Pour the rest of the milk and continue to whisk.

10

Cook until it starts to thicken up, about 7-8 minutes. Keep stirring!

11

Remove from the heat and stir in the cheese (only 1 cup) until it melts.

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Let the sauce cool for about 5 minutes before adding the eggs. Pour in the eggs and whisk them in right away until completely combined. Put a lid on top and set aside while you assemble the pastitsio.

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Assembly instructions: Preheat oven to 375 degrees F and grease a 9x13 baking dish with olive oil.

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Add half of the cooked pasta to the dish creating an even layer.

15

Add the meat sauce and spread it all over making sure the pasta is covered.

16

Add the rest of the cooked pasta as your next layer.

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Pour the bechamel sauce over top and use the back of a spoon to make sure all the pasta is covered.

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Sprinkle the remaining parmesan on top.

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Bake for 50-55 minutes or until the top has browned.

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Let it cool for 15-20 minutes before cutting into it.

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Store in an air-tight container in the fridge for up to 3 days.

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Notes: In a more traditional pastitsio, you would add cinnamon to the meat sauce and you can add nutmeg on top of the meat sauce when you layer or on top of the bechamel sauce.