Greek Pastitsio recipe
The best
Greek recipe for Pastitsio (Pastichio)! An authentic Greek lasagna recipe to
recreate this traditional delight as my grandmother did.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon kosher salt
- 1 red bell pepper diced
- 1 yellow onion diced
- 1 bay leaf
- 15 ounces tomato sauce
- 1/4 teaspoon cinnamon
- 1/2 cup flour
- 3 cups whole milk
- 1 pound penne pasta cooked, not rinsed
- 8 tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon kosher salt
- 1/4 cup tomato paste
- 1 cup parmesan cheese
- 1/4 teaspoon coarse ground black pepper
- 1/2 teaspoon coarse ground black pepper
- 1 pound ground lamb
Ingredients
First, add
the beef and lamb to the pan over medium-high heat and cook until golden,
another 5 to 7 minutes, separating them during cooking.
Then, drain
the oil and add the olive oil to the pan over medium heat with the onions and
peppers and cook for 5-7 minutes.
Add garlic,
tomato sauce, tomato paste, salt, pepper, cinnamon and bay leaf and cook over
medium-low heat for 20 minutes, until thickened (halfway between pasta sauce
and tomato paste).
While the
tomato sauce is simmering, in another Dutch oven, add the butter and flour over
medium heat and whisk well until melted and combined, 1 to 2 minutes.
Slowly add
the milk, whisking until well combined, then cook over low heat for 10 to 12
minutes or until thickened.
Let cool for
10 minutes, then add salt, pepper, eggs and Parmesan cheese.
Spread the
pasta first, then the meat sauce, then the bechamel sauce and cook uncovered at
350 degrees for 50 to 60 minutes.
Happy
Cooking Time.
