Pastisio
Greek Lasagna is comforting layers of noodles, meaty tomato sauce and creamy yogurt bechamel sauce. This pastitsio recipe can be assembled in advance, even frozen, and baked later.
Ingredients
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 medium white onion chopped
- 1 pound ground beef
- 1 pound ground lamb
- ½ cup dry red wine
- 4 garlic cloves minced
- 1 tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 1 ½ teaspoons fresh thyme leaves
- 1 ½ teaspoons ground oregano
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 can low sodium crushed tomatoes in puree 28 ounces
For the Cream Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup shredded Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 eggs beaten
- ⅔ cup plain Greek yogurt
For Assembly and Serving:
- 12 ounces ziti pasta
- ¾ cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish (optional)
Instructions
Make the Meat Sauce:
- In large Dutch oven, heat oil over medium heat. Add onion and cook 4 to 6 minutes or until lightly browned, stirring occasionally.
- Add beef and lamb; cook 8 to 10 minutes or until meat is cooked through, breaking up meat with back of wooden spoon as it cooks.
- Add wine; cook 2 minutes, stirring occasionally.
- Add garlic, cinnamon, salt, thyme, oregano, black pepper and cayenne. Cook 5 minutes, stirring occasionally.
- Stir in tomatoes. Heat mixture to boiling over medium-high heat, then reduce to medium-low and simmer 45 minutes, stirring occasionally.
Make the Cream Sauce:
- In medium saucepan, melt butter over medium heat. Add flour and cook 1 minute, whisking constantly.
- Gradually pour in milk and cream while whisking constantly. Cook 5 to 7 minutes or until slightly thickened, stirring frequently.
- Remove from heat and whisk in cheese, salt, pepper, and nutmeg. Allow sauce to cool for 10 minutes, then whisk in eggs and yogurt.
- To assemble, preheat oven to 350 degrees F. Heat large pot of salted water to boiling over high heat and cook pasta 1 minute less than package instructions for al dente.
- Drain pasta and add to meat sauce; toss until well combined. Spread pasta evenly into large baking dish.
- Spread cream sauce over pasta evenly. Sprinkle with cheese. Transfer to oven and bake 1 hour or until golden brown and bubbly around the edges. Let stand 10 minutes before serving garnished with parsley.
Notes
- Adapted from Ina Garten.
Calories: 828kcal, Carbohydrates: 47g, Protein: 39g, Fat: 53g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 190mg, Sodium: 1364mg, Potassium: 734mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1144IU, Vitamin C: 8mg, Calcium: 398mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.