greek lasagna

An excellent authentic Greek moussaka recipe! It&#039;s insanely delicious, easy to follow and always a HIT! Made up of thinly sliced potato layer at the bottom, followed by fried eggplant layer, fried zucchini layer, a flavorful,  rich and thick beef sauce layer, a nicely creamy and thick bechamel sauce layer and finished off with a thin layer of Parmesan cheese. Such a great recipe to impress your family and friends!

Authentic Greek Moussaka

700 g (1 ½ lbs) eggplants

500 g (1.1 lbs) zucchinis

700 g (1½ lbs) potatoes

olive oil (for browning zucchinis and eggplants)

salt and pepper

olive oil (plus extra for greasing)

onions

garlic

thyme (chopped)

sugar

500 g (1.1 lbs) beef (ground)

tomato paste

tomatoes

200 ml (¾ cup

beef stock

cinnamon

nutmeg

(33.8 fl oz/ about 4 cups) milk

g (3.5 oz) butter

+ 1 tablespoon) plain flour (all purpose flour)

125 g (1 1/3 cups

4.4 oz) Parmesan cheese (grated)

Begin by washing, drying and cutting zucchinis and eggplants into 1/2 cm thick slices. Line a large cutting board with paper towels. Arrange eggplant slices on the paper towels and sprinkle with salt. Cover with paper towels and let sit for 30 minutes. In the meantime heat 1 tablespoon olive oil in the pan and brown zucchini slices on both sides. Remove from the pan and set aside. After 30 minutes heat 1 tablespoon of the oil for frying eggplants in a large pan over high heat. Pat dry eggplant slices and arrange them in the pan. Drizzle the slices with another tablespoon olive oil and brown them. Repeat the process until you&#039;ve used up all the eggplant slices.

Next peel and mince onions and garlic. In a large pan or pot heat 1 tablespoon olive oil and saute onions and garlic for about 5 minutes. Add thyme and sugar and combine well. Then add ground beef and let cook until brown. Add tomato paste, followed by beef stock and pureed tomatoes and cinnamon and nutmeg and mix well. Bring to a boil, reduce the heat and let cook about 15 minutes, uncovered or until the sauce has thickened (In the meantime peel, wash and thinly slice the potatoes with a box grater). Season the meat sauce with salt and pepper and remove from the heat.

In a sauce pan or pot over medium heat melt the butter. Once the butter has melted add flour and whisk well. Slowly add milk while whisking (so that no clumps will appear) until you had used up the milk. Keep stirring constantly until the sauce starts to bubble and has thickened. Add two-thirds of the Parmesan cheese (from the 125 g/ 4.4 oz Parmesan cheese) and mix well until the cheese has melted. Season with salt, pepper and nutmeg. Remove from the heat and stir in the egg yolks. Now take 3  tablespoons of bechamel sauce that you&#039;ve just made and add them to the meat sauce and stir well. Next preheat the oven the oven to 180 °C (356 °F) with both up and low heat.

Once you&#039;ve made the bechamel sauce, meat sauce, browned zucchinis and eggplants and thinly sliced the potatoes you&#039;re all set. So now grease a deep casserole dish (23 x 35 cm (9 x 13 inches)). Arrange the thin slices of potatoes at the bottom and sprinkle them with salt, pepper and a pinch of nutmeg. Add the layer of eggplants followed by the zucchini layer. Season the zucchini layer with salt and pepper. Then spread the meat sauce over the zucchini layer followed by the bechamel sauce. Sprinkle with the remaining Parmesan cheese and bake for 40 minutes. Let moussaka rest for at least 30 minutes before serving. I normally let my moussaka rest inside the still warm oven with door closed. Enjoy!

The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.

Greek Pastitsio recipe (Greek Lasagna with Béchamel)

450 grams/ 15 ounces. bucatini pasta, penne or ziti

110 grams/ 4 ounces. feta cheese

900 grams/ 30 ounces. lean ground beef

sized red onions (finely chopped)

400 grams/ 14 ounces. canned chopped tomatoes

tsp sugar

milliliters/ 5 fl.oz. red wine

bay leaf

clove

olive oil

sea salt and black pepper (to taste)

plain flour

butter

milk

grams/ 1.7 ounces. Kefalotyri

salt

grams/ 1.7 ounces. Kefalotyri or Parmigiano-Reggiano to sprinkle

To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)

Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.

Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don&#8217;t get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.

For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.

Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622806060/citctgvtzm8ymrwuqbni.mp4

My very best Greek Pastitsio recipe video (Pastichio)! Discover how to make this authentic Greek Lasagna dish to perfection with my latest video recipe.

Also known as Greek Lasagna, this Pastitsio is everything comfort food should be. The perfect dish for a large crowd that will please even the pickiest of eaters. Layers of pasta, a delicious and aromatic meat sauce, topped with a special bechamel sauce, is what this Greek Lasagna is all about.

Pastitsio (Greek Lasagna)

beef

onion

garlic (minced)

red wine

bay leaves

oregano

cloves

allspice

salt and pepper (to taste)

water

butter (unsalted (8 tablespoons))

all-purpose flour

milk (2%)

Kefalotyri Greek cheese (or Parmesan, grated)

eggs

egg egg

Pastitsio pasta (or bucatini)

Kefalotyri Greek cheese

Brown the meat:

Brown the meat: Add the olive oil to a large skillet and heat over medium-high heat. Add the beef and cook for 10 to 15 minutes, breaking it up as you cook, until the meat is well browned.

Cook onion and garlic:

Cook onion and garlic: Add the onion, stir and cook for 3 to 4 minutes until the onion is soft and translucent. Stir in the garlic.

Deglaze and add remaining ingredients:

Deglaze and add remaining ingredients: Deglaze the pan with the red wine, then add the bay leaves, oregano, cloves, cinnamon, allspice, salt, pepper, tomato paste, crushed tomatoes, water and sugar. Stir everything together well and bring to a boil. Reduce the heat to low and simmer, covered for about 45 minutes or until the sauce has thickened, stirring occasionally. Remove the bay leaves and cinnamon stick and discard.

Meat Sauce

Cook the pasta:

Cook the pasta: Before starting the Béchamel sauce, cook the pasta as per package instructions until al dente. Drain and let cool.

Make the bechamel:

Make the bechamel: In a large saucepan melt the butter over medium heat. Add the flour and whisk in the flour. Keep whisking for about 2 to 3 minutes. Add the milk, nutmeg, salt and pepper, then whisk everything together. Cook for another 5 minutes and whisk as necessary. Remove from heat and stir in the ¾ cup of Kefalotyri cheese.

Combine with the egg mixture

Combine with the egg mixture: In a medium size bowl whisk together the 2 eggs with the 2 egg yolks. Add a ladle of Béchamel sauce into the eggs and whisk briskly to avoid curdling the eggs. Add another ladle of sauce and whisk. Gradually add the egg mixture into the Béchamel sauce while stirring briskly.

Bechamel Sauce

Preheat oven:

Preheat oven: Preheat the oven to 350°F.

Grease the pan:

Grease the pan: Grease a 9x13-inch pan that&#39;s 3 inches deep with some olive oil. It&#39;s very important that the dish is 3 inches deep, otherwise not everything will fit.

Prepare the pasta:

Prepare the pasta: Toss the cooked pasta with ½ cup of the meat sauce. Whisk the 2 egg white and toss it together along with ½ cup of Kefalotyri cheese. Transfer the pasta mixture to the prepared pan. You can arrange the pasta so that&#39;s they all go in the same direction.

Top with remaining meat sauce:

Top with remaining meat sauce: Top the pasta with the rest of the meat sauce and smooth out the surface.

Finish with bechamel and cheese:

Finish with bechamel and cheese: Pour the Béchamel sauce over the meat sauce and smooth it out. Top with remaining Kefalotyri cheese.

Bake:

Bake: Transfer the pan to the oven and bake for 45 to 50 minutes until the top is golden brown and set.

Let rest and serve:

Let rest and serve: Let the pastitsio rest for at least 30 minutes before cutting into slices and serving.

Assembly

https://content.jwplatform.com/videos/XvKDxBwI.mp4

Pastitsio

Moussaka is an iconic layered eggplant casserole. This Greek version is an amazing comfort food, and a perfect make ahead company meal.

Greek Moussaka

flour

tsp nutmeg

onion,

garlic cloves, finely chopped

lamb

beef broth

paprika

tsp black pepper

salt,

eggplants,

oil,

Place eggplant slices in a colander and generously...

Place eggplant slices in a colander and generously salt both sides. Allow to sit for 30 minutes, then wipe dry with a paper towel. (This step removes moisture from the eggplant, avoiding soggy moussaka).

Heat oil in a skillet and shallow fry...

Heat oil in a skillet and shallow fry the eggplant in batches until lightly golden brown, about 2-3 minutes per side. Remove to a paper towel lined plate

Heat olive oil in a large skillet, then...

Heat olive oil in a large skillet, then sauté the onion and garlic for a few minutes, till the onion starts to get translucent.

Add meat and crumble with a wooden spoon....

Add meat and crumble with a wooden spoon. Cook till it is no longer pink.

Add wine and simmer for a few minutes...

Add wine and simmer for a few minutes to allow it to reduce.

Stir in all of the remaining ingredients. Bring...

Stir in all of the remaining ingredients. Bring to a simmer, then reduce heat to medium low. Allow to simmer at least 20-30 minutes. The sauce should be nice and thick.

Melt the butter in a pan over medium...

Melt the butter in a pan over medium heat, then gradually stir in the flour, creating a smooth paste.

Stirring constantly, slowly add in the milk. If...

Stirring constantly, slowly add in the milk. If it starts to clump, stop adding a make smooth before adding more. Keep stirring over the heat until it thickens up.

Mix in spices and half of the parmesan...

Mix in spices and half of the parmesan cheese.

Allow to cool for 15-20 minutes, then gradually...

Allow to cool for 15-20 minutes, then gradually whisk in eggs.

Preheat oven to 375°F.

Grease a 9x13 inch baking pan, or a...

Grease a 9x13 inch baking pan, or a 12" round oven safe skillet.

layer half of the eggplant, followed by the...

layer half of the eggplant, followed by the meat sauce, then the remaining eggplant, and top it all with the béchamel. Sprinkle on the remaining parmesan.

Bake uncovered 45-50 minutes. If desired, you can broil...

Bake uncovered 45-50 minutes. If desired, you can broil for a few minutes at the end to add some golden color to the top, but keep a close eye on it.

Allow moussaka to rest 10 minutes before cutting...

Allow moussaka to rest 10 minutes before cutting into it.

This vegan moussaka is a healthier version of the classic Greek comfort food. Full of eggplant, potatoes, lentils, and a creamy bechamel sauce, this Greek casserole is your next go-to dinner. 

Vegan Moussaka with Creamy Bechamel

russet potatoes

eggplants

+ pepper

oz silken tofu

unsweetened non-dairy milk (I used soy)

tbsp all-purpose flour

tsp salt

cooked brown lentils (2 cups cooked)

veggie broth

tomato,

yellow onion, finely diced

garlic,

tsp cinnamon

Add a little oil to a large pan over medium high heat. Once hot sauté onion and garlic for 3 minutes until translucent. 

Add tomatoes, lentils, tomato paste, vegetable broth, oregano, cinnamon, and salt. Cook for about 5 minutes until the sauce is nice and thick. Remove from heat and set aside. 

Melt vegan butter in a small pot over medium heat. Once melted, quickly whisk in the flour until a smooth paste forms.

Raise the heat to medium high and pour in the non-dairy milk. Continuously whisk for about 3 minutes until the sauce is very well combined and starts to bubble and thicken. Stir in the salt and remove from heat. 

Let cool for a few minutes, then blend the sauce with the silken tofu until smooth. Set aside. 

A healthier take on the traditional greek lasagna, this veganized version retains the unique flavors of pastitsio without all the animal products. 

Vegan Pastitsio (Greek Lasagna)

oz elbow noodles

vegan parmesan cheese

unsweetened non-dairy milk (I use soy)

brown lentils

yellow onion, minced

tsp ground cinnamon

Cook elbow noodles in salted water according to package instructions until al dente. Drain, rinse with cold water, and set aside. 

Make your Lentil Sauce. 

Drain and rinse lentils. Set aside. 

Add some oil in a large saucepan over medium high heat. Saute onions, tomato, cinnamon, nutmeg, garlic, and salt 5-6 minutes until they start to brown.  

Stir in the veggie broth, tomato paste, and lentils. Cook 3-5 minutes, until mixture starts to thicken. Remove from heat and set aside. 

Next make your Bechamel Sauce. 

Melt vegan butter in a small pot over medium heat.

Once melted, quickly whisk in the flour until a smooth paste forms. 

Raise the heat to medium high and slowly pour in the non-dairy milk. Continuously whisk for about 3 minutes until the sauce is very well combined and starts to thicken. 

Stir in salt, cinnamon, and nutmeg. Remove from heat. 

Let the sauce cool for a few minutes. Set 1/2 cup of sauce aside.  

Blend the rest of the sauce and the silken tofu together until smooth. Set aside. 

Assemble the pastitsio

In a bowl, mix together the elbow noodles and the 1/2 cup of reserved bechamel sauce until well coated. Layer the noodles on the bottom of the dish.

Evenly scoop the lentil sauce over the noodles.

Cover with the remaining bechamel sauce and sprinkle with vegan parmesan cheese.

Bake for 25-30 minutes, or until the top of the pastitsio is firm and slightly golden.

Broil for 3-5 minutes, or until the top starts to brown. 

Garnish with extra vegan parmesan cheese or parsley. Store in the fridge up to a week, or freeze for later!    

Authentic Pastitsio, or Greek lasagna ~ layers of pasta, cinnamon-laced beef, Kasseri cheese and béchamel.

tomato sauce

coarse kosher salt

pastitsio noodles,

unsalted butter

Make the meat sauce one day ahead.  In a large pot, add a little olive oil and heat over medium heat.  Add the chopped onions and sprinkle with a generous pinch of salt, cook until onions are just translucent.   Add the ground beef and cook and stir until no longer pink, breaking it up with a wooden spoon as it cooks.  Add the 2 cans of tomato sauce and cinnamon, stir and bring to a simmer.  Season with salt to taste.  Let meat sauce stew for 3 hours, yes, for 3 hours with a lid on, slightly askew.  Stir occasionally.  Let cool and then refrigerate overnight.

Bring sauce to room temperature or warm gently before layering the pastitsio.  Grate the kasseri cheese and set aside, you want at least 4 cups.

Cook noodles in boiling salted water until al dente (I cook a minute or two less than package directions).  Drain noodles and when cool enough to handle, put them in a large bowl and mix one beaten egg into the pastitsio noodles with your hands.

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Top 7 greek lasagna recipes from across the web

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Authentic Greek Moussaka

Greek Pastitsio recipe (Greek Lasag...

Pastitsio (Greek Lasagna)

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Vegan Moussaka with Creamy Bechamel

Vegan Pastitsio (Greek Lasagna)

Pastitsio (Greek Lasagna)

The most viewed greek lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine