Greek Lasagna Recipe

Staff Writer
Greek Lasagna Recipe
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Greek lasagna, also known as pastitsio, is made up of a meat filling, a creamy white sauce, and pasta layered and baked in a pan until golden brown. 

6
Servings
776
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces penne pasta
  • 1 1/2 Pound ground lamb or ground beef
  • 1/2 Cup red wine
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 Pinch of ground cinnamon
  • 1 Cup tomato sauce
  • Salt and pepper, to taste
  • 2 Tablespoons fresh parsley
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 3 Cups milk
  • 2 egg yolks, lightly beaten
  • 1/2 Cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Cook pasta according to package directions and drain.

While pasta is cooking, brown meat in heavy skillet. Drain some of the fat out and add the wine. Cook until reduced by half. Add onion and garlic and cook until soft. Stir in the cinnamon, tomato sauce, and season with salt and pepper. Stir in the parsley. 

In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and simmer over low heat until thickened, but not boiling. Remove from heat and stir in beaten egg yolks. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir. Season with salt and pepper.

In a buttered two-quart casserole dish, add half of the pasta, top with the meat mixture, and then add the rest of the pasta. Pour the whtie sauce over the top and sprinkle with the cheese. Bake for 45 minutes. 

 

Greek Lasagna Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Lasagna Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

Greek Lasagna Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.

Nutritional Facts

Total Fat
43g
66%
Sugar
10g
N/A
Saturated Fat
21g
100%
Cholesterol
170mg
57%
Protein
36g
71%
Carbs
58g
19%
Vitamin A
172µg
19%
Vitamin B12
3µg
56%
Vitamin B6
0.4mg
19.4%
Vitamin C
6mg
11%
Vitamin D
2µg
1%
Vitamin E
1mg
7%
Vitamin K
29µg
37%
Calcium
309mg
31%
Fiber
3g
13%
Folate (food)
55µg
N/A
Folate equivalent (total)
55µg
14%
Iron
4mg
19%
Magnesium
84mg
21%
Monounsaturated
15g
N/A
Niacin (B3)
8mg
42%
Phosphorus
502mg
72%
Polyunsaturated
3g
N/A
Potassium
755mg
22%
Riboflavin (B2)
0.6mg
34.1%
Sodium
926mg
39%
Thiamin (B1)
0.3mg
18.3%
Trans
0.3g
N/A
Zinc
6mg
38%

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