Greek Lasagna
12 servings
120 minutes
Greek lasagna is a delightful dish that combines the aroma of Mediterranean spices with the rich creaminess of béchamel sauce. This recipe is inspired by traditional pastitsio, a well-known Greek casserole, but with hints of Italian lasagna. The filling of minced meat and chorizo gains depth of flavor from tomatoes, wine, and spices, creating a savory and rich combination. Béchamel adds a velvety softness to the dish, while nutmeg provides a refined warmth. The baked pasta forms a delicate base soaked in creamy sauce, turning each forkful into a gastronomic delight. Greek lasagna is perfect for family dinners or festive gatherings, embodying the hospitality and culinary traditions of Greece.
1
We prepare the meat. Heat 1/3 cup of oil in a pan over high heat. Remove seeds from bell peppers and chop the peppers and onion. Cook the peppers with the onion in the pan until soft. Transfer the sautéed vegetables to a plate. Add ground meat and chorizo to the pan and cook, breaking up any clumps of meat. After 8-10 minutes, add the sautéed onion and pepper, crushed canned tomatoes, wine, chili flakes, bay leaves, and a cinnamon stick.
- Extra virgin olive oil: 0.5 glass
- Green bell pepper: 2 pieces
- Onion: 2 heads
- Minced meat: 500 g
- Chorizo: 100 g
- Canned tomatoes: 1 jar
- Red wine: 1 glass
- Chili pepper flakes: 1 teaspoon
- Bay leaf: 2 g
- Cinnamon sticks: 1 piece
2
Bring to a boil, reduce the heat and simmer on low for about 15 minutes, stirring constantly. Remove the sauce from heat, take out the bay leaves and cinnamon stick, season with salt and pepper, add nutmeg and let it cool.
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Prepare béchamel sauce. Separate the eggs into whites and yolks. Heat the butter in a saucepan over high heat. Add flour and cook, stirring with a whisk to avoid lumps. Then pour in the milk and cook, stirring until thickened. Remove from heat, add 3/4 cup of cheese and the egg yolks. Season with salt, pepper, and nutmeg. Mix thoroughly and set aside.
- Chicken egg: 3 pieces
- Unsalted butter: 8 tablespoons
- Wheat flour: 1 glass
- Milk: 4 glasss
- Grated Parmesan cheese: 120 g
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Preheat the oven to 160 degrees. In a large pot, boil the pasta for half the time indicated in the instructions. Drain the water and mix the pasta with egg whites. Set aside.
- Pasta: 500 g
5
Grease the baking dish with oil. Place half of the pasta at the bottom, then spread the meat with sauce on top. Layer the remaining pasta on top and pour with béchamel sauce. Bake until golden brown for about an hour. Remove from the oven, let cool for 20 minutes, and serve. Enjoy your meal!
- Extra virgin olive oil: 0.5 glass