This Greek Lasagna is one of the most delicious things I’ve ever eaten. It’s incredibly rich, cheesy, and filling. My family loved it, and leftovers were promptly eaten the very next day for lunch! Looking for a different type of lasagna recipe? Try my classic Lasagna Roll Ups, or Alfredo Chicken Lasagna Roll Ups next!
The Best Recipe for Greek Pastitsio
This recipe is truly amazing. Pasta plus meat sauce plus cheese, baked to perfection will always be one of my favorite things. The Greek twist on what I always assumed was an Italian-only dish is completely delicious! But understand one thing: Lasagna is a lot of work – but totally worth it! This is true for any version of lasagna. There are multiple components to make first, then a careful layering process and a long bake time in the oven. Please don’t worry though – I’ve broken down every step into easy-to-follow instructions with plenty of pictures to help you along. I suggest making this greek pasta bake on the weekend, or on a day that you have a couple of hours to prep and make dinner. You won’t regret spending the time, I promise!
Key Ingredients in Greek Lasagna
Here’s what you need to make this amazing Greek comfort food:
Pastisio Noodles: If you can find them, pastitsio is the traditional pasta shape used to make Greek Lasagna. They are long pasta tubes, similar to Italian bucatini, but wider (so that bits of feta can get inside and get melty!). So, bucatini is a good substitute, as is penne. Cheese: Feta cheese is mixed in with the pasta, and then we’ll need a shredded cheese for the topping. If you can find Greek cheeses, look for Kefalotyri or Kasseri. These salty, sharp cheeses are similar to Parmesan cheese or Romano, so that’s an option as well. Spices: What makes Greek Lasagna much different than Italian lasagna is the flavor of the ragu and bechamel. You’ll need cinnamon, nutmeg, and oregano to really do this sauce right. Bechamel: This rich and creamy sauce is actually very simple and made with just a few simple ingredients: Flour, Butter, Cream, and Egg Yolks.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Greek Lasagna (Pastitsio)
Make the Meat Sauce
Prepare the Pastitsio
How to Make Creamy Béchamel Sauce for Greek Lasagna
You can also do this part while the meat sauce is simmering on the stove!
How to Assemble Greek Lasagna
Once all of the components are ready, it’s time to layer and bake our pastisio lasagna! Preheat the oven to 350°F (180°C) and lightly grease a 9×13-inch pan.
Recipe Tips
Use Pastitsio No. 2 pasta if possible, as it is the traditional choice for Greek lasagna. However, bucatini pasta or penne pasta can also be substituted. Don’t use pre-crumbled feta. A whole block of feta will be less expensive, and it will melt better into your Greek Lasagna with more delicious flavor. Let the bechamel cool. If you add the egg yolks to the sauce right after you cook it, the eggs will scramble. Allow the sauce to cool for 5-10 minutes first. Taste as you go. Taste both of the sauces and add extra salt or pepper if needed. You can add more flavor if desired, I sometimes throw in a couple of bay leaves into the meat sauce. Rest before serving. You must let the lasagna cool for at least 10 minutes before cutting into it, but it will be even better if you can wait 30 minutes. This gives everything time to set up, and you’ll be able to cut beautiful, neat slices.
Storing Tips
Refrigerator: You can store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or in your microwave and enjoy. The flavors are even better the next day! Freezer: Cool completely, then store in airtight containers in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
What To Serve With Greek Lasagna
I suggest a simple Greek Salad to add a light and nutritious element to your meal.
What is the difference between moussaka and pastisio?
Moussaka uses eggplants and potatoes, while pastitsio uses pasta and no eggplants or potatoes.
Can Greek Pastitsio be made in advance?
Yes! You can make all of the components the day ahead of time. I suggest assembling the lasagna fully, covering it, and storing it in the fridge until you’re ready to bake.
What is a good substitute for Pastitsio pasta?
Traditional Pastitsio #2 pasta is tricky to find outside of Greece, so I’m using bucatini instead. A more convenient alternative would be ziti or penne, which you should be able to find in almost any supermarket.
What can I use instead of red wine in ragu?
If you’d prefer not to use wine, I’d suggest using beef broth instead. This Pastitsio Recipe is the best classic Greek Comfort food! Take some time to create this delicious masterpiece for your family this weekend, or save the recipe for later! © Little Sunny Kitchen
