When we think of layered pasta dishes that are baked to mouth-watering perfection, lasagna definitely comes to our minds. But today, we’re crossing over to Greece and jazzing things up with Pastitsio, affectionately known as Greek Lasagna. This luscious pasta dish will leave you speechless with its creamy b��chamel sauce, aromatic meat filling, and tube-shaped pasta. Ideal for hearty family dinners, festive occasions, or whenever you’re seeking a comforting meal to wrap around your fork and into your heart.
Imagine layer upon layer of zesty flavors – a vibrant harmony of spices, pasta, and sauce. The Pastitsio comes out of the oven bubbling hot, its surface lovely and golden brown. It’s the sort of dish that leaves a lasting impression on your taste-buds and an everlasting love for Greek cuisine. You will absolutely love it!
I promise ya, it’s worth every second, folks!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour and 30 minutes
- Servings: 8 servings
- Yield: One 9×13 baking dish
So, enough drooling. Let’s hop right into the recipe, shall we?
Ingredients & Equipment You’ll Need
- 1 lb of tube pasta
- 2 lbs of ground beef
- 1 large onion
- 2 cloves of garlic
- 1 can of crushed tomatoes
- Olive oil
- 1 stick of cinnamon
- B��chamel sauce ingredients – 1 cup butter, 1 cup flour, 4 cups milk, 4 eggs, Nutmeg, Salt and pepper
- 2 cups of grated cheese (Parmesan or Kefalotyri)
Equipment Needed: Large skillet, large pot, baking dish, whisk���oven.
The cinnamon and b��chamel sauce are key to this recipe. The cinnamon gives the meat sauce its authentic Greek aroma, while the creamy b��chamel sauce partners with pasta to create a heavenly taste and texture.
How To Make Pastitsio (Greek Lasagna)
- First, preheat your oven to 350��F (175��C). Grease your baking dish and boil your pasta with a pinch of salt.
- Simultaneously, in your skillet, saut�� the onions and garlic in olive oil until they’re translucent. Add the ground beef and saut�� until browned. Then, add the crushed tomatoes and the cinnamon stick. Let this simmer for about 15-20 minutes.
- Moving on to the b��chamel sauce. Melt the butter in your pot, then whisk in the flour. Gradually add milk while continuously stirring to avoid lumps. Allow this to cook on medium heat until it starts thickening. Beat the eggs in a separate bowl then incorporate into the sauce. Finish with adding the grated cheese, salt, pepper, and a pinch of nutmeg.
- Finally, in your greased baking dish, layer half the pasta, the meat sauce, the remaining pasta and top off with the b��chamel sauce. Bake for about 45 mins until golden and bubbling.
Tips For The Best Results
- Make sure to really brown your meat for maximum flavour.
- Choose a tube pasta that will hold the sauce well.
Storage Tips
- Leftovers can be refrigerated for up to 3-4 days.
- You can also freeze it for future use. Just thaw it and bake it!
Frequently Asked Questions
Q: Can I use another type of meat?
A: Yes, you can swap the ground beef with ground lamb or chicken.
Q: Is there any vegetarian substitute for the meat?
A: You can use mushrooms or just veggies for a vegetarian alternative.
Q: What if I don’t have a cinnamon stick?
A: You can use a quarter teaspoon of ground cinnamon instead.
Q: Can I use another type of cheese?
A: Yes, any hard, salty cheese works fine for this recipe.
Q: What can I serve with Pastitsio?
A: A simple Greek salad or some crusty bread makes a perfect companion for Pastitsio.
Nutritional Facts of Pastitsio (Greek Lasagna)
Pastitsio (Greek Lasagna) contains approximately 495 calories per serving, with 27g fat, 35g carbs, and 23g protein.
To sum up, Pastitsio (Greek Lasagna) is a divine dish that’ll be the star at any dinner table. Chunky, creamy, delicious – it’s an ultimate comfort food that will make you feel like you���re sitting in a beautiful Greek taverna. Try serving it with a bottle of chilled white wine, and be ready to be transported straight to the Mediterranean with each bite. Enjoy, foodies!
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