Pastitsio - Greek Lasagna

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a simple version of a Greek classic.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cook pasta and drain.
  3. While pasta is cooking, brown meat in heavy skillet, add onion and garlic and cook until soft.
  4. Mix in cinnamon and tomato sauce.
  5. In a saucepan, melt butter, whisk in flour and cook 1 minute, whisk in milk and simmer 20 minutes.
  6. Add beaten eggs and 1/4 cup parmesan to white sauce.
  7. In a buttered two quart casserole dish, add half pasta, top with meat mixture, add the rest of the pasta.
  8. Pour white sauce over the top.
  9. Sprinkle with remaining parmesan cheese.
  10. Bake 60 minutes.


Most Helpful

I haven't made Pastitsio in years! I must have improved my cooking skills because in the past it seemed like it took FOREVER to prepare this, but this was prepared effortlessly. This was drier than I'm used to, and there seemed to be too much pasta-or perhaps since penne pasta is so large I wasn't accustomed to it, I usually use elbow macaroni. Thank You KelBel! July 28, 2006

This was OK. The dish was dry as the sauce thickened while baking and more than half the pasta was not coated. It was bland tasting. I followed the recipe exactly as written. We covered the left overs with spaghetti sauce!!

vfranc2 December 16, 2004

I'm sorry, but this was not good. I've had pastitsio several times in my life and it's always been so tasty, this recipe is very bland. I realized right after taking my first bite that this recipe didn't have any salt in the ingredients. I added my own after the fact, which made it a little better, but was still not as tasty as the other times I've eaten pastitsio. Also it says to bake this in a 2 quart casserole dish and that would've been way too small, I used my 3-quart dish and it all fit perfectly. I'm not going to throw it out, it is still edible, but I would definitely recommend FOLLOWING A DIFFERENT RECIPE FOR PASTITSIO, NOT THIS ONE. (Especially one that has salt in it.)

Chef Larson January 03, 2010

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