Greek lasagna pastitsio
8 servings
60 minutes
Pastitsio is a traditional Greek dish, similar in meaning to lasagna. First, a layer of tubular pasta is placed in a mold, then minced meat is placed on top, then pasta is also placed on top, and then everything is poured with besh amel sauce on top . The result is a wonderful juicy casserole, which is good for both an ordinary dinner and for meeting with friends over a glass of wine.
1
Prepare the necessary ingredients.
2
Fry the chopped onion in a mixture of olive and butter until translucent.
- Onion: 1 head
- Olive oil: 30 ml
- Butter: 140 g
3
Add the minced meat and cook, stirring, for 5 minutes until it is no longer pink.
- Ground beef: 700 g
4
Add salt, pepper, bay leaf, nutmeg, cinnamon, and tomatoes, mix well, reduce heat and cook for 10-15 minutes without covering. Then remove from heat.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
- Nutmeg: to taste
- Cinnamon: 1 teaspoon
- Canned tomatoes in pieces: 400 g
5
Boil salted water, add pasta and cook for 3-4 minutes less than the package says. Then drain the water and add a bit of butter to the pasta to prevent sticking.
- Salt: to taste
- Penne pasta: 500 g
- Butter: 140 g
6
In a deep saucepan, melt 80 g of butter, add flour, mix, pour in milk, and cook while stirring with a whisk until the sauce begins to thicken.
- Butter: 140 g
- Wheat flour: 100 g
- Milk: 1 l
7
Then reduce the heat to low, add the eggs, whisk until smooth, and remove from heat. Add salt, pepper, nutmeg, and grated cheese.
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Grated hard cheese: 100 g
8
Place half of the pasta in the baking dish and evenly spread the meat sauce over it, removing the bay leaf beforehand.
9
Close with the second half of the pasta and cover them with white sauce.
10
Bake in an oven preheated to 200 degrees for 20 minutes.