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Easy Pastitsio (Greek Lasagna)

Easy Pastitsio (Greek Lasagna)
  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 8
This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.
By Tablespoon Kitchens
Updated January 10, 2018

Ingredients

Pasta

  • 12 oz uncooked penne pasta (4 cups)
  • 2 tablespoons olive oil
  • 1 lb extra-lean (at least 90%) ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1/2 cup grated Parmesan cheese
  • 3 eggs, beaten

Topping

  • 1/4 cup butter
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 cups whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten

Steps

  • 1
    Heat oven to 350°F. Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
  • 3
    Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.
  • 4
    In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.
  • 5
    Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.

  • Smoothing the top of the pasta base as much as possible helps to keep the white sauce layer from seeping into the base.
  • Pastitsio, like lasagna, is meant to be cut and served in squares, not scooped out of the baking dish. Letting the dish stand at least 15 minutes after you remove it from the oven allows the pasta and topping to set for easier serving.

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
250
Total Fat
28g
42%
Saturated Fat
11g
57%
Trans Fat
1/2g
Cholesterol
165mg
54%
Sodium
1310mg
54%
Potassium
380mg
11%
Total Carbohydrate
54g
18%
Dietary Fiber
4g
18%
Sugars
10g
Protein
31g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

  • We know what you’re thinking: “isn’t lasagna an Italian thing?” Yes, the concept of lasagna is originally from Italy, but Greece also had its own version of a very similar baked dish with ground beef and béchamel sauce. Greek lasagna, called pastitsio, is usually made with a tubular noodle such as penne rather than lasagna noodles. But it’s the white, creamy sauce that really sets this dish apart. The sauce is called béchamel and makes this Greek lasagna impossible to resist.
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