Description
Rich Greek lasagna Pastitsio brings Mediterranean comfort to dinner tables with layers of creamy béchamel, seasoned ground beef, and tender pasta. Garten’s classic recipe promises a hearty, flavorful journey through traditional Greek culinary landscapes you’ll savor bite by delicious bite.
Ingredients
Scale
Meat:
- 1 lb ground beef
- 1 lb ground lamb
Dairy and Eggs:
- 1 ½ cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 ½ cups Parmesan cheese, grated
- 2 eggs, beaten
- ⅔ cup Greek yogurt
Other Ingredients:
- 3 tablespoons olive oil
- 1 ½ cups yellow onion, chopped
- ½ cup red wine
- 1 tablespoon garlic, minced
- 1 tablespoon cinnamon, ground
- 1 teaspoon oregano, dried
- 1 teaspoon thyme leaves, fresh
- 1 pinch of cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- ¼ cup all-purpose flour
- ¼ teaspoon nutmeg, grated
- Salt and black pepper to taste
- ¾ pound small shells
Instructions
- In a capacious saucepan, warm olive oil over medium-high heat. Sauté onions until translucent, approximately 5 minutes. Incorporate ground beef and lamb, methodically fragmenting the meat with a wooden utensil. Continue cooking until the meat is completely browned and no pink remains. Eliminate excess liquids through draining.
- Introduce red wine, minced garlic, aromatic spices, and crushed tomatoes into the meat mixture. Allow the concoction to gently simmer for 40-45 minutes, developing rich, complex flavors.
- Preheat the oven to 350°F (175°C), preparing for the final baking stage.
- Create the béchamel sauce by gently warming milk and heavy cream in one saucepan. In a separate vessel, melt butter and whisk in flour, creating a smooth roux. Gradually incorporate the warm dairy mixture, stirring consistently until the sauce thickens luxuriously.
- Enhance the béchamel with freshly grated nutmeg, kosher salt, black pepper, and a handful of grated Parmesan cheese. Allow the sauce to cool slightly before blending in beaten eggs and creamy yogurt.
- Cook pasta in a large pot of salted water until it reaches an al dente consistency. Carefully drain and set aside.
- Combine the pasta with the richly developed meat sauce, transferring the mixture into a spacious baking dish. Generously spread the velvety béchamel sauce across the top, then garnish with remaining Parmesan cheese.
- Bake in the preheated oven for 1 hour, or until the surface turns a beautiful golden brown. Allow the dish to rest for 10 minutes before serving, enabling the flavors to settle and the texture to stabilize.
Notes
- Freezing this dish preserves all the rich, layered flavors for up to three months, making meal planning a breeze.
- Store leftovers in an airtight container for maximum taste and texture preservation.
- Authentic preparation requires patience, transforming simple ingredients into a Mediterranean masterpiece.
- Fresh, high-quality ingredients like locally sourced meats and freshly grated cheese elevate the entire dining experience.
- Serving alongside a crisp Greek salad creates a complete and satisfying meal that transports you straight to the Mediterranean coast.
- Prep Time: 35 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 8
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 37 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 140 mg