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.
Absolutely fantastic! I had no idea a dish like this was so simple. I followed recipe exactly as instructed and wouldn’t change a thing. (I did halve the recipe and used 2 eggs where the whole recipe called for 3)
I would like to try this but we do not eat beef or pork or venion. Do you think I could use ground turkey or chicken?
I’m sure that would be fine!
So great! Wondering if it is ok to freeze this and if so for how long?
I think you can probably freeze it. Just store in a sealed container. I’d say it would keep well for about a month.
We use ground turkey!
I can’t thank you enough for this recipe. I am Greek, but had never made Pastitsio – my sister-in-law always made it and she’s a great cook. I finally tried this 2 years ago, and wow! I follow your special cooking directions, so it does take quite some time (and dirties every pan in my kitchen) but if you take the time to cook it right, it really does look just like the photo! No sloppy mess; just perfect squares. Everyone says they love it. I’m a veggie but I believe them! Thank you so much!
I have made a vegetable one from leftova vege instead of the meat in my lasagne’s
I was given a recipe MANY years ago but lost it in a move. I’ve been looking for a recipe that sounds the same as the one I had and Thais one is the closest. However, I sort of remember using elbow macaroni tossed with butter. And then, before adding the bechmel topping I whipped an egg if two In two cups of milk, poured it over top and shook it down thru all the layers. I thought it was a little bland so the next time I made it, I added cheddar cheese to the bechmel topping along with some nutmeg. Turned out excellent. Thank you for posting this recipe, I’m back in business.
The traditional Greek recipe, as prepared in Greece
has a regular tablespoon of nutmeg in the béchamel
Thanks for sharing!
You are welcome!
To write it more correctly I mean a teaspoon normally full
I really like this dish and served it at a dinner party a few days ago. It was a big hit. However, when making the bechamel sauce, it’s too much flour, and the “roux” is way to thick to properly brown the flour before adding the milk. I’d back off the flour to 1/2 cup.
This is a great recipe
It tasted just like real Pastitsio I get in Greektown in Chicago! I only made a half batch and I did add a bit more tomato paste and I used tomato sauce instead of water (it didn’t come out tomato saucey at all, if that made sense). And I did have to use fresh parmesan because that’s all I had on hand, but I plan on making it again with the correct cheese. I even got my boyfriend to eat it 2 days in a row and he usually hates Greek food if it’s not gyros lol
This recipe looks amazing but I hate, repeat, I hate goats milk cheese. If I sub Parmesan, do I buy shredded or grated? And, are there any other cheese that you can recommend? Thank you in advance for any cheese tips.
I’d use shredded. My suggestion would be to read through the comments. There are a few people who have tried using different cheeses.
I This was a big hit with my honey and he’s asked me to make it again several times since I made it about a month ago.
Today on Christmas! he’s going to make it!
I’ll make tzaziki to go with it.
Delicious!