Greek Lasagna: Authentic Pastitsio Recipe with Béchamel Sauce
Have you ever tasted something so comforting it feels like a warm hug? That’s exactly what Greek Pastitsio does for me! This incredible dish, often called “Greek lasagna,” combines layers of pasta, seasoned meat, and a creamy béchamel sauce that will transport you straight to a cozy Greek taverna.
I first tried Pastitsio during a summer trip to Greece years ago, and I’ve been perfecting my homemade version ever since. Today, I’m thrilled to share my authentic recipe with you. It’s the perfect comfort food for family gatherings or when you simply want to impress dinner guests with something a little different from your typical Italian lasagna.
Table of Contents
What is Pastitsio?
Pastitsio (pronounced pah-STEE-tsee-oh) is a beloved Greek baked pasta dish that features three distinct layers:
- A bottom layer of pasta, traditionally bucatini or penne
- A middle layer of savory ground meat sauce seasoned with Greek spices
- A top layer of creamy, thick béchamel sauce
The result is a hearty, satisfying casserole that’s golden brown on top with a deliciously creamy interior. While it does require some time to prepare, trust me—the results are absolutely worth it!
Ingredients for Greek Pastitsio
For the Pasta Layer:
- 1 pound (500g) pasta (bucatini, penne, or ziti)
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, melted
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 pounds (900g) ground beef (or a mix of beef and lamb for more authentic flavor)
- 1/2 cup red wine (optional but adds depth)
- 1 can (14 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
For the Béchamel Sauce:
- 1/2 cup (115g) butter
- 1/2 cup (65g) all-purpose flour
- 4 cups (950ml) warm milk
- 1/4 teaspoon ground nutmeg
- 3 large eggs, beaten
- 1 cup grated Parmesan cheese
- Salt and white pepper to taste
Possible Substitutions:
- Ground turkey or chicken can replace beef if you prefer a lighter version
- Gluten-free pasta and flour work well for those with dietary restrictions
- Plant-based ground meat and nutritional yeast can create a vegetarian version
- Almond or oat milk can substitute regular milk in the béchamel (though with slightly different flavor)
How to Make Authentic Greek Pastitsio
Preparing the Pasta Layer
Cook the pasta according to package directions until just al dente (slightly firm). Remember, it will continue cooking in the oven, so don’t overcook it now!
Drain the pasta and return it to the pot. While still hot, stir in the beaten eggs, melted butter, and Parmesan cheese. This egg mixture will help bind the pasta as it bakes, creating that perfect slice-able texture.
Set the pasta aside while you prepare the remaining layers.
Making the Meat Sauce
Heat olive oil in a large skillet over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes.
Add the garlic and cook for another minute until fragrant. Inhale deeply here – that aroma is the start of something wonderful!
Increase heat to medium-high and add the ground meat. Cook until browned, breaking it up with a wooden spoon as it cooks.
If using, add the red wine and let it simmer until mostly evaporated, about 2 minutes.
Stir in the tomato sauce, tomato paste, cinnamon, nutmeg, bay leaf, and oregano. Season with salt and pepper.
Reduce heat to low and simmer for about 15-20 minutes until sauce thickens and flavors meld together. Remove the bay leaf and cinnamon stick if used.
Stir in the chopped parsley and remove from heat.
Creating the Béchamel Sauce
This velvety sauce is what makes Pastitsio truly special! Here’s how to nail it:
Melt the butter in a large saucepan over medium heat.
Add the flour and whisk continuously for about 2 minutes to create a roux. This cooking process removes the raw flour taste.
Gradually add the warm milk, whisking constantly to prevent lumps from forming. This is key to a smooth sauce!
Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
Season with salt, white pepper, and nutmeg.
Remove from heat and let cool slightly for about 5 minutes.
Slowly whisk in the beaten eggs and Parmesan cheese. The slight cooling prevents the eggs from scrambling when added.
Assembling and Baking
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13 inch baking dish with olive oil or butter.
Spread half of the pasta mixture evenly on the bottom of the dish.
Pour all of the meat sauce over the pasta and spread in an even layer.
Add the remaining pasta in an even layer over the meat.
Pour the béchamel sauce over everything, making sure it covers the entire surface.
Bake uncovered for 45-50 minutes, until the top is golden brown and the sauce is bubbly around the edges.
Allow to cool for at least 15-20 minutes before cutting. This resting period is crucial as it helps the layers set, making it easier to slice and serve.
Tips for Perfect Pastitsio Every Time
- Make sure your béchamel sauce is thick enough – it should coat the back of a spoon but still be pourable
- Traditional Greek Pastitsio often has pasta tubes standing upright for the first layer, creating beautiful cross-sections when served
- The cinnamon might sound unusual in a pasta dish, but it’s essential for authentic Greek flavor – don’t skip it!
- Pastitsio actually tastes better the next day, making it perfect for make-ahead meals
Serving Suggestions
Serve your Greek lasagna with a simple Greek salad dressed with olive oil and lemon juice. Add some warm, crusty bread on the side to soak up any remaining sauce. A glass of medium-bodied red wine pairs beautifully with this hearty dish.
Have you ever tried Greek cuisine before? Pastitsio might just become your new favorite comfort food! Let me know in the comments if you give this recipe a try – I’d love to hear how it turns out for you.
Yiamas! (That’s “cheers” in Greek!)
