Greek Lasagne - Pastitsio

Enjoy the rich flavours of Greece with this savoury Greek lasagne, known as Pastitsio. Layers of perfectly cooked pasta, seasoned beef mince, and a extra thick creamy bechamel sauce layer come together in a comforting dish.

Product: Screaming Seeds Greek Seasoning

Serves 4

Effort: Moderate

Prep Time: 20 minutes 

Cook Time: 1 hour 15 minutes

Gluten free option

Ingredients

For the Base

• 225g pasta, penne or ziti
• 75g feta cheese
• 1 egg white

For the Meat Sauce

• 500g beef mince
• 1 medium-sized red onion, finely chopped
• 2 cloves of garlic, chopped
• 1 can diced tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• 75ml red wine
• 1 bay leaf
• 5 tsp cinnamon
• 1 tbsp Greek seasoning
• 1/4 cup olive oil
• 1 tsp salt and freshly ground black pepper, to taste

For the Bechamel

• 60g plain flour
• 60g butter
• 500ml milk
• 1 egg yolk
• 100g parmesan, grated
• 1 tsp Greek seasoning
• Salt to taste

Instructions

For the Meat Sauce

1. Heat olive oil in a large pan over medium-high heat. Add chopped onion and sauté for 2-3 minutes. Then add garlic, tomato paste, and beef. Break up the meat with a wooden spoon and brown for 4-5 minutes.
2. Pour in the red wine and allow it to evaporate. Add diced tomatoes, sugar, cinnamon, Greek seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer with the lid on for about 30 minutes until most of the juices have evaporated. Discard the bay leaf after cooking.

For the Bechamel

1. In a large pan, melt butter over low-medium heat. Add flour and whisk continuously to form a paste.
2. Gradually add warmed milk in small batches, whisking continuously to prevent lumps. Continue to stir and simmer over low heat until the sauce thickens.
3. Remove the pan from heat and add egg yolk, salt, pepper, Greek seasoning, and grated parmesan. Whisk quickly to incorporate all ingredients and prevent the egg from scrambling. Season with salt to taste.

Assembly and Baking

1. Cook the pasta for 2-3 minutes less than the package instructions to avoid overcooking in the oven. Drain the pasta. And
2. Mix together the egg white and feta cheese in a bowl with a fork before mixing through the hot pasta.
3. Preheat the oven to 180°C (Fan). Butter the bottom and sides of a large baking dish.
4. Layer the prepared pasta in the baking dish, followed by the meat sauce, evenly spreading each layer.
5. Pour the prepared bechamel sauce over the top layer and smooth it out with a spatula.
6. Sprinkle a pinch of Greek seasoning over the top.
7. Bake in the preheated oven for about 40 minutes or until the crust turns a light golden brown.
8. Allow the pastitsio to cool for a few minutes before serving.

Hints & tips

• To accommodate a gluten-free diet, substitute regular flour with gluten-free flour and opt for gluten-free pasta instead.
• Lamb mince makes a wonderful substitute for beef mince when needed.
• Consider using ricotta, cream cheese, or goat cheese as alternatives to feta cheese.
• Pair this comforting meal with a crisp Greek salad or your favourite vegetables.
• It can be stored in the fridge for 3-4 days and is suitable for freezing, making it an excellent option for preparing ahead and enjoying as a quick freezer meal.