This recipe for traditional Pastitsio (Greek Lasagna) was given to me by a Greek family who has had this recipe in their family recipe collection for a very long time.
Watch the video showing you how to make Pastitsio, then scroll to the bottom of this post and print out the recipe so you can make it at home.
Pastitsio is a favorite traditional Greek dinner recipe. It’s a Greek version of lasagna- characterized by a white and creamy bechamel sauce used in place of marinara and a hint of cinnamon. And I think you’ll find that this is one of the most delicious dinner recipes you’ve ever had!
How do you make Pastitsio?
It’s layered just like traditional Italian lasagna. The layers are as follows: noodles tossed in egg are topped with Greek cheese.
A generous layer of meat sauce makes up the next layer.
Then, more noodles and cheese!
On top is the final layer of the bechamel sauce and more cheese!
It’s baked for 40 to 45 minutes, blending all of those layers together to create a fabulous meal.
The best tip I received about making Pastitsio is to make it early in the morning (or the night before), and then warm up individual slices when ready to eat. You certainly don’t have to make it this way, just know that the pasta dish will be more “loose” and will not likely cut into neat squares as you see in the photos here.
It will be tremendously delicious either way you decide to make it!
I do love how the layers are clearly seen in the slices. They’re a little mesmerizing.
My family LOVES, LOVES, LOVES this recipe. The bechamel sauce is a welcome change over the usual marinara, the hint of cinnamon in the meat layer is an interesting addition, and the Greek cheese connecting all of the layers is delicious! Authentic Greek recipes are the absolute best!
If you enjoy Greek recipes, you might also like my Greek Spinach Pie or my Greek Butter Cookies. You definitely have to try making Greek Tzatziki too!
Pastitsio (Greek Lasagna)
Ingredients
BECHAMEL SAUCE:
- 6 tablespoons unsalted butter
- ¾ cup all-purpose flour
- 1 quart whole milk, warmed until hot
- 1½ teaspoons salt
- 3 large eggs
MAIN DISH:
- 4 tablespoons unsalted butter
- 2 medium onions, chopped
- 2 pounds 90% lean ground beef
- ⅛ teaspoon ground cinnamon
- salt and pepper, to taste
- ½ cup water
- 2 tablespoons tomato paste
- 1 pound ziti pasta
- 3 large eggs, beaten
- 1½ teaspoons salt
- 12 to 16 ounces Kasseri or Kefalotiri cheese, grated (see notes below)
Instructions
PREPARE THE BECHAMEL SAUCE:
- Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
PREPARE THE MEAT LAYER:
- Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.
PREPARE THE PASTA LAYER:
- Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1½ teaspoons salt.
ASSEMBLE THE DISH:
- Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
- Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
- Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).
Notes
- *Whole Foods carries Kasseri cheese- or check a specialty cheese shop. If you have trouble locating Greek cheeses, you can sub Parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for the first time, so good! Used penne pasta, only 1 onion, added some nutmeg into the sauce, and used parmesan cheese. Reasonably seasoned meat beforehand (salt, pepper, garlic powder). Added about 1 tsp salt and 1/2 tsp pepper with the cinnamon when ground beef was browned. My non greek bf even loved it. Tastes like the pastistio I remember!
Did I miss the pasta in the list of ingredients? What kind? How much?
One pound of ziti pasta is listed in the ingredients 🙂
Very VERY compelling video, I can’t stop looking at it! One question: It looks like it might be dry wtihout marinara. Would it do better for me to serve marinara on othe side, could I add some,, or does the (bechmel?) sauce moisten it enough?
Delicious and the whole family loved it 🙂 I did have to use parmesan cheese due to lack of finding Greek cheese locally. I have never had either of these Greek cheeses and would love to try it one day with them – when I can find them. I am not sure we have a Whole Foods close to us here, but maybe one day I will find it in another store.
This is NOT authentic. I have a recipe from the 1970s. It calls for one clove of garlic, 1/2 teaspoon of nutmeg, and 1/2 cup of white wine. Plus 2 pounds of ground lamb—not ground beef. I’m from the Chicagoland area, and have been cooking for 54 years. I also cooked professionally for 17 years. I know what I’m talking about, and I’m making this today.
Hi Paula, I’m sure your recipe is really good! This recipe was given to me by a Greek friend. The recipe came from her family, who still live in Greece. Perhaps there are different versions of Pastitsio.
I’m rating five stars cause it looks great. fresh fresh fresh. now my question would be how about a mixture of venison ground with sausage for the meat? about 50/50. I’m going to try this recipe sometime and I love this meat combination for other dishes I make like shepherds pie. we have a really great restaurant nearby in a town of about three thousand run by Greeks and the food there is amazing all hand done to the highest standards. A real gem of a place out here in the middle of nowhere and pastitsio is one of their offerings and I get it often.
I am Greek, and do lots of cooking and baking. Love to explore new recipes. Amazing, this recipe is exactly how we make this Pastichio, ala Yiayia’s old recipe, which through the years , I had to nail it down. After all, no Yiayias had recipes. Love your recipes..
Glad to hear, thank you!
Second time making this. It’s now a family favorite!
Great!!
I am Greek, and have always been afraid/too lazy to try this. I now have made it three times, and everyone tells me how wonderful it is. I took Nadia’s advice, and baked it for 45 minutes the day before, then took out of the fridge and brought to room temp. the next day, before baking it another 45 minutes. It comes out perfectly. Thanks so much for this post. Great instructions and photos.
Happy to hear!
Family loved it! It’s a bit labor intensive for one person even with my wife cleaning as we went. I used a lamb beef 50/50 mixture which was amazing. Next time I will drain the grease from the meat, add some oregano and pepper flake (We are Italian) but overall, great step by step. Well written recipe. I think I spent $20 (1/2 on lamb) and it’s enough to feed 5 twice!
My own twist (based on your advice). I let cool for 15 mins, refrigerated for 30 Mins and reheated.it held together very nicely. Thanks!