I fell in love with Pastitsio (essentially Greek lasagna) the first time I had it. A baked casserole of tube pasta with spiced lamb ragù and creamy, rich béchamel — a sort of divine Bolognese-mac 'n cheese hybrid. The thing is, between the two sauces, assembly, and 45-minute bake time, it's a pretty labor-intensive dish (especially for a weeknight).
So, with apologies to any arbiters of authenticity, I present my slightly simpler, no-bake rendition.
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