🇬🇷 Authentic Greek Pastitsio (Greek Lasagna)

Pastitsio (παστίτσιο) is a beloved Greek baked pasta dish often called “Greek lasagna.” It features layers of tubular pasta, spiced ground meat sauce, and a thick, creamy béchamel topping baked until golden and bubbly. It’s a classic Sunday meal and a staple of Greek family gatherings.

Prep Time

• Prep: 45 minutes
• Bake: 45–50 minutes
• Rest: 20 minutes
• Total: About 2 hours

Servings

8–10 servings

Ingredients

Pasta Layer

• 1 lb (450 g) bucatini, ziti, or thick tubular pasta
• 2 large eggs
• ½ cup grated Parmesan or Kefalotyri cheese
• 2 tablespoons butter
• Salt, for pasta water

Meat Sauce

• 2 tablespoons olive oil
• 2 lbs (900 g) ground beef (or beef/lamb mixture)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 oz/800 g) crushed tomatoes
• ½ cup red wine (optional)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and black pepper, to taste

Béchamel Sauce

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 2 egg yolks
• ½ cup grated Parmesan or Kefalotyri cheese
• ¼ teaspoon nutmeg
• Salt and pepper, to taste

Instructions

1. Make the Meat Sauce

1. Heat olive oil in a large pot.
2. Sauté onion until softened.
3. Add ground beef and cook until browned.
4. Stir in garlic and tomato paste; cook for 1 minute.
5. Add tomatoes, wine, cinnamon, allspice, oregano, bay leaves, salt, and pepper.
6. Simmer uncovered for 35–45 minutes until thick and rich.
7. Remove bay leaves.

2. Prepare the Pasta

1. Cook pasta in salted water until slightly under al dente.
2. Drain and toss with butter.
3. Allow to cool slightly.
4. Mix with beaten eggs and cheese.

3. Make the Béchamel

1. Melt butter in a saucepan.
2. Whisk in flour and cook for 1–2 minutes.
3. Slowly add warm milk while whisking.
4. Cook until thick and creamy.
5. Remove from heat and stir in cheese, nutmeg, salt, and pepper.
6. Temper egg yolks with a little warm sauce, then stir them in.

4. Assemble the Pastitsio

1. Preheat oven to 375°F (190°C).
2. Grease a large baking dish (about 9×13 inches).
3. Spread half the pasta mixture as the bottom layer.
4. Add all the meat sauce.
5. Add remaining pasta.
6. Pour béchamel evenly over the top.
7. Sprinkle with extra cheese.

5. Bake

1. Bake for 45–50 minutes until the top is golden.
2. Rest for 20 minutes before slicing for clean layers.

Traditional Serving Suggestions

• 🥗 Greek salad with feta
• 🫒 Kalamata olives
• 🍞 Crusty bread
• 🍷 A glass of Greek red wine

Authentic Tips

• The cinnamon and allspice in the meat sauce are what give Pastitsio its signature Greek flavor.
• Use Kefalotyri cheese if available for the most traditional taste.
• Let the dish rest after baking—the layers set and slice beautifully.
• Pastitsio often tastes even better the next day after the flavors meld.

Storage

• Refrigerator: Up to 4 days.
• Freezer: Freeze individual portions for up to 3 months.
• Reheat covered in the oven for the best texture.