Greek Lasagna (Pastitsio)
  • Beef Layer:
  • 1 pound 80/20 ground beef
  • ½ pound 90/10 ground beef
  • ½ onion chopped
  • 1 garlic clove chopped
  • 3 ½ tablespoon tomato paste
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup water
  • 1 teaspoon salt
  • Bechamel Layer:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 ½ cups whole milk, hot
  • 2 Pinches of nutmeg
  • ½ cup grated pecorino romano
  • 1 egg yolk
  • ½ tsp salt
  • Assembly:
  • 1 box no boil lasagna sheets
  • 1 ½ pecorino romano cheese, grated
  1. Beef Mixture:Cook ground beef, onion, and garlic in a large sauté pan. Drain oil. Add tomato paste, cinnamon, nutmeg, salt, and water. Simmer 15 minutes until most of the liquid has evaporated. Season with salt and pepper to taste.
  2. Béchamel Sauce:Melt butter in large saucepan. Whisk in flour. Cook for two minutes. Slowly whisk in hot milk. Add nutmeg and salt. Bring mixture to a boil and then reduce to a simmer. Cook for approximately ten minutes until sauce has thickened. Remove from heat. Cool. Add egg yolk. Season with salt and pepper to taste.
  3. Assembly: Cover the bottom of a greased casserole dish with a layer of béchamel, about ⅓ cup. Place three lasagna sheets in pan. If you have room leftover on the side, cut an extra lasagna sheet to fit the whole pan. Place a third of the meat mixture on top of pasta sheet. Top with a ⅓ cup of béchamel. Sprinkle with a ¼ cup of pecorino cheese. Repeat two more times ending with a fourth pasta layer. Pour remaining béchamel over the top, sprinkle remaining pecorino cheese on top. Cover with foil and bake at 350 degrees for 40 minutes. Remove foil and turn heat up to 375 degrees bake for 10 minutes. If the top isn't golden brown switch the broiler for a couple of minutes. Remove from oven, let rest for 10-15 minutes to set.
Recipe by Cooking for Keeps at