Pastitsio (Greek Lasagna)

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READY IN: 1hr 50mins
YIELD: 24 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, saute onions in butter until opaque. Crumble beef into saucepan and brown.well. Drain off the fat.
  • Add salt, pepper, tomato sauce, water and sugar. Stir well and simmer 35-40 minutes. At this point there should be very little water in the sauce.
  • Remove from heat and cool. The meat sauce can be made ahead of time.
  • In a saucepan, melt butter and then add in the flour, stiring constantly using a wire whisk. Gradually add the warm milk, stirring vigorously until sauce thickens. Add nutmeg, remove from heat and cool.
  • When ready to use meat sauce, add half of the bread crumbs and 1 1/4 cups parmesan cheese. Stir well and set aside. Preheat oven to 350 degrees F.
  • Cook the macaroni per package directions in boiling salted water until almost al dente. Drain well, stir in the olive oil and set aside.
  • Butter an 11x17 inch baking pan and sprinkle with 2 tbsp bread crumbs. Spread half of the macaroni across the baking pan and sprinkle 1/2 cup cheese over top.
  • Beat the eggs in a bowl using a wire whisk and add in 1/2 cup of the cooled bechamel sauce. Stir well and then add egg mixture into the rest of the bechamel sauce. Add the cheese and stir well.
  • Cover macaroni layer with meat sauce. Pour half of the bechamel sauce over the meat and cover with remaining macaroni. Sprinkle 1/2 cup cheese over macaroni layer.
  • Top macaroni layer with remaining bechamel sauce and top with remaining bread crumbs and cheese.
  • Cook in the oven on a center rack for 50 minutes or until golden brown. Let sit 20 minutes to firm up before cutting and serving.
  • This casserole freezes well and is easy to reheat. Place the frozen pastitsio, covered loosely with foil, in a 350 degree oven for 1 1/2 hours to 2 hours or until heated through.
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