Name: Greek Pastitsio (Greek-Style Lasagna with Creamy Béchamel)
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: GREEK
Ingredients: 2 pounds ziti pasta, cooked al dente; 6 tablespoons olive oil; 2 large yellow onions, finely chopped; 4 celery stalks, finely chopped; 6 carrots, finely chopped; 6 cloves garlic, minced; 2 pounds lean ground beef; 1 cup chicken stock; 1 (28-ounce) can crushed tomatoes; 3 tablespoons ground cinnamon; 2 tablespoons dried oregano; 2 tablespoons fresh thyme; Pinch of cumin; Pinch of sugar; Salt and black pepper, to taste; 3 cups whole milk; 1 cup heavy cream; 1 stick unsalted butter; 1 cup all-purpose flour; 1 teaspoon freshly grated nutmeg; 1½ cups grated Parmesan or Kefalotyri cheese; 4 large eggs, beaten

Description

A classic Greek pastitsio made with layers of tender pasta, warmly spiced meat sauce, and rich, creamy béchamel baked until golden. This Greek-style lasagna is comforting, freezer-friendly, and perfect for family dinners or special occasions.

Ingredients

Scale

Pasta Layer

2 pounds ziti pasta, cooked al dente

Meat Sauce

6 tablespoons olive oil
2 large yellow onions, finely chopped
4 celery stalks, finely chopped
6 carrots, finely chopped
6 cloves garlic, minced
2 pounds lean ground beef
1 cup chicken stock
1 (28-ounce) can crushed tomatoes
3 tablespoons ground cinnamon
2 tablespoons dried oregano
2 tablespoons fresh thyme
Pinch of cumin
Pinch of sugar
Salt and black pepper, to taste

Béchamel Sauce

3 cups whole milk
1 cup heavy cream
1 stick unsalted butter
1 cup all-purpose flour
1 teaspoon freshly grated nutmeg
1½ cups grated Parmesan or Kefalotyri cheese
4 large eggs, beaten

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Instructions

1. Cook the Pasta

Preheat oven to 350°F. Cook pasta until just al dente according to package directions. Drain and set aside.

2. Make the Meat Sauce

Heat olive oil in a large skillet over medium heat. Add onions, celery, carrots, and garlic. Cook until softened, about 6–8 minutes.
Add ground beef, breaking it up as it cooks. Season with salt and pepper.
Pour in chicken stock and simmer 5 minutes. Stir in cinnamon, oregano, thyme, cumin, sugar, and crushed tomatoes.
Reduce heat and simmer 30–45 minutes, until thick and rich.

3. Make the Béchamel

In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes.
Slowly whisk in warm milk and cream until smooth and thickened.
Remove from heat and temper in eggs. Stir in nutmeg, cheese, salt, and pepper.

4. Assemble

Lightly grease two 9×13 baking dishes.
Mix pasta with a small amount of meat sauce. Spread evenly into dishes.
Top with remaining meat sauce, then pour béchamel evenly over the top.

5. Bake

Bake uncovered for 55–60 minutes, until golden and set.
Let rest 15 minutes before slicing.

Notes

This recipe makes two large pans—perfect for feeding a crowd or freezing one for later.
Letting the pastitsio rest before slicing helps keep clean layers.
Cinnamon is traditional—don’t skip it!

❄️ Storage & Make-Ahead

Refrigerator: Store leftovers up to 4 days
Freezer: Freeze baked or unbaked up to 3 months
Reheat: Cover loosely and warm at 325°F until heated through

Prep Time: 45 MINUTES
Cook Time: 1 HOUR
Category: DINNER | PASTA
Method: BAKED
Cuisine: GREEK