Pastitsio - Greek Lasagna
photo by lets.eat
- Ready In:
- 1hr 30mins
- Preheat oven to 350 degrees.
- Cook pasta and drain.
- While pasta is cooking, brown meat in heavy skillet, add onion and garlic and cook until soft.
- Mix in cinnamon and tomato sauce.
- In a saucepan, melt butter, whisk in flour and cook 1 minute, whisk in milk and simmer 20 minutes.
- Add beaten eggs and 1/4 cup parmesan to white sauce.
- In a buttered two quart casserole dish, add half pasta, top with meat mixture, add the rest of the pasta.
- Pour white sauce over the top.
- Sprinkle with remaining parmesan cheese.
- Bake 60 minutes.
Questions & Replies
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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!
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.)
L-o-v-e Greek dishes and Pastitsio has always been a favourite - a dish I often just cannot resist ordering when eating in Greek restaurants. This â€œsimpleâ€� version amply certainly satisfied my tastebuds, and the three family members whom I served it to SO obviously enjoyed it: they all decided to skip dessert and came back for seconds! I am just SO delighted to have found this recipe: thank you KelBel! As other reviewers have commented, this was a really easy recipe to follow - an added bonus when time is at a premium. I made mine with lamb. The only changes I made were that I doubled the garlic â€“ can rarely resist doing that â€“ and I used really flavoursome Italian canned tomatoes â€“ coarsely chopped and with a generous sprinkling of oregano and basil â€“ instead of the tomato sauce. What will I be doing next time I make this? Doubling the recipe so thereâ€™s some extra serves to stash away in the freezer!
Very tasty~I used only part of this recipe-preparation of the meat and pasta. I used evelyn/athens recipe for the bechamel sauce. I added several spoons of the bechamel into the pasta before layering it in the casserole dish (this is my mom's secret to keep it together better). Overall, these two fantastic chefs deserve 5 stars and two thumbs up!! My husband loved it!!!!