Greek Lasagna (Pastitsio)

This Greek Lasagna (Pastitsio) is a comforting, layered casserole that blends tender pasta, a fragrant beef-tomato sauce, and a luxuriously rich béchamel topped with melty cheese. I lean on pantry-friendly ingredients—bucatini or penne, crumbled feta, an Italian cheese blend, and warm spices like cinnamon and nutmeg—for a dish that feels both familiar and distinctly Mediterranean. It’s perfect for weekend dinners, gatherings, or any time you want a make-ahead meal that reheats beautifully.

Why you’ll love this recipe

• Layered texture: al dente pasta, saucy seasoned beef, and a creamy, golden-topped béchamel make every bite satisfying.
• Vibrant flavor: cinnamon and nutmeg add subtle warmth to the tomato-meat sauce, while feta brings bright saltiness to the cheese layer.
• Make-ahead friendly: Assemble ahead and bake before serving, or freeze portions for later.

Ingredients

Use 12 ounces bucatini pasta or penne (your preference), and follow the list below exactly for the best results.

• 12 ounces bucatini pasta or penne
• 2 large egg whites (save the yolks)
• 6 ounces crumbled feta cheese
• 4 cups shredded Italian blend cheese, divided
• 2 tablespoons butter
• 1 large onion, peeled and chopped
• 4 cloves garlic, minced
• 2 pounds lean ground beef
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 30 ounces tomato sauce
• Salt and pepper, to taste
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 large egg yolks
• 1 teaspoon salt
• 1/8 teaspoon nutmeg

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Medium saucepan for béchamel
• 9×13-inch baking dish (or similar)
• Whisk and wooden spoon
• Measuring cups and spoons

Prep and timing

Total time: About 1 hour 30 minutes. Active time: 45–60 minutes. You can prepare components ahead: make the meat sauce and béchamel up to a day in advance, then assemble and bake when ready.

Step-by-step directions

1. Boil the pasta: Bring a large pot of salted water to a boil. Add 12 ounces bucatini pasta or penne and cook until just shy of al dente (a minute or two less than package directions). Drain the pasta well. Transfer to a large bowl and toss immediately with the 2 large egg whites (saved from the yolks). The egg whites will help the pasta layers bind slightly as the casserole bakes. Set the pasta aside while you make the sauces.
2. Cook the aromatics: In a large skillet, heat 2 tablespoons butter over medium heat. Add 1 large onion, peeled and chopped, and sauté until the onion is soft and translucent, about 5–7 minutes. Stir in 4 cloves garlic, minced, and cook for 30–60 seconds until fragrant—do not let the garlic brown.
3. Brown the beef: Add 2 pounds lean ground beef to the skillet with the onions and garlic. Break the meat up with a spoon and cook over medium-high heat until no pink remains and the beef is nicely browned, about 8–10 minutes. Drain any excess fat if necessary.
4. Season and simmer: Sprinkle in 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg, then pour in 30 ounces tomato sauce. Stir to combine, scraping up any browned bits from the pan. Taste and season with salt and pepper to your preference. Reduce the heat to low and let the sauce simmer gently for 10–15 minutes to meld flavors. Remove from heat and set aside.
5. Make the béchamel base: In a medium saucepan, melt 1/2 cup butter over medium heat. Once melted and foaming, whisk in 1/2 cup all-purpose flour and cook for 1–2 minutes, stirring constantly, to form a smooth roux without browning it. Slowly add 4 cups whole milk in a steady stream while whisking to prevent lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Reduce heat to low.
6. Enrich the béchamel: Remove the saucepan from the heat and temper in 2 large egg yolks: whisk the yolks in a small bowl, then add a few spoonfuls of the hot béchamel to the yolks while whisking to warm them. Gradually whisk the tempered yolks back into the saucepan until fully incorporated. Stir in 1 teaspoon salt and 1/8 teaspoon nutmeg. Taste and adjust seasoning if needed. Set aside, keeping the béchamel warm.
7. Assemble the layers: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread half of the cooked pasta evenly across the bottom of the dish. Sprinkle the pasta with half of the 6 ounces crumbled feta cheese and 2 cups of the shredded Italian blend cheese (that’s half of the 4 cups). Spoon the entire meat sauce over the first pasta layer and spread it into an even layer. Top the meat sauce with the remaining pasta, pressing gently to compact the layers.
8. Add the béchamel and cheese: Pour the béchamel sauce over the top pasta layer, spreading it evenly so it reaches the edges of the dish. Sprinkle the remaining 2 cups shredded Italian blend cheese evenly over the béchamel.
9. Bake: Place the assembled dish in the preheated oven and bake until the béchamel is set, the top is bubbling, and the cheese is melted and lightly golden, about 40–50 minutes. If the top browns too quickly, tent the dish loosely with foil for the final 10–15 minutes.
10. Rest and serve: Remove the baking dish from the oven and let the Greek Lasagna (Pastitsio) rest for at least 15 minutes before slicing—this helps the layers set for cleaner portions. Serve warm, and enjoy the combination of tender pasta, rich meat sauce, briny feta, and silky béchamel.

Troubleshooting and tips

• If your béchamel develops lumps, whisk energetically off the heat or pass the sauce through a fine-mesh sieve before adding the egg yolks.
• For firmer slices, allow the dish to cool longer—up to 30 minutes—then slice with a sharp knife.
• Leftovers keep well in the refrigerator for 3–4 days. Reheat individual portions covered in the microwave or in a 350°F oven until warmed through.
• To freeze, assemble but do not bake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking; you may need to add 10–15 extra minutes to the baking time.
• Swap bucatini for penne if you prefer short pasta; both hold up well in this layered casserole.

Serving suggestions

Pair this Greek Lasagna (Pastitsio) with a crisp green salad tossed with lemon vinaigrette to cut through the richness, and serve warm crusty bread to sop up any remaining sauce. A chilled cucumber-dill salad or simple roasted vegetables also complement the casserole nicely.

Nutrition note

This is a hearty, protein-forward dish thanks to the lean ground beef and cheeses. Using lean ground beef helps reduce overall fat while keeping the texture satisfying. Whole milk and butter contribute to the béchamel’s silky mouthfeel—if you want a lighter version, you can experiment with lower-fat milk, but the texture and flavor will be different.

Final thoughts

Greek Lasagna (Pastitsio) is a timeless layered casserole that rewards patience: the slow-simmered, spiced meat sauce, tender pasta coated with egg white, and a velvety béchamel come together into something deeply comforting. Follow the steps as written, keep the ingredient amounts exact, and you’ll have a reliably delicious pastitsio that’s perfect for feeding a crowd or savoring as indulgent leftovers.

Greek Lasagna (Pastitsio)

A layered Greek-style pasta bake with seasoned beef, a cheesy bechamel, and tender bucatini for a comforting, family-style entrée.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces bucatini or penne pasta
• 2 large egg whites save the yolks for the bechamel
• 6 ounces crumbled feta cheese
• 4 cups shredded Italian blend cheese divided (1 cup for bechamel, 2 cups for middle layer, 1 cup for top)
• 2 tablespoons butter for cooking onions and garlic
• 1 large onion peeled and chopped
• 4 cloves garlic minced
• 2 pounds lean ground beef
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 30 ounces tomato sauce
• salt and pepper to taste
• 1/2 cup butter for bechamel
• 1/2 cup all-purpose flour for bechamel
• 4 cups whole milk for bechamel
• 2 large egg yolks for bechamel
• 1 teaspoon salt for bechamel
• 1/8 teaspoon nutmeg for bechamel

Equipment

• 9x13-inch (3‑quart) baking dish
• large pot (6 qt) for meat sauce
• separate pot for bechamel
• Wooden spoon or spatula
• Whisk
• Colander
• rimmed baking sheet (optional)

Method

 

1. Prepare the baking dish and soak the pasta: Place a 9x13-inch (3‑quart) baking dish on the counter and add the bucatini or penne. Cover with very hot tap water, add 1 teaspoon salt, stir so the pasta doesn't stick, and let soak 30–40 minutes while you make the sauces.
2. Preheat the oven to 350°F (175°C) and chop the onion and mince the garlic.
3. Make the meat sauce: In a large (about 6‑quart) pot over medium heat, melt 2 tablespoons butter. Add the chopped onion and minced garlic and sauté 3–5 minutes until softened. Add the ground beef, cinnamon, nutmeg, and 1 teaspoon salt; break the meat into small pieces and cook until browned and cooked through.
4. Stir in the 30 ounces of tomato sauce, reduce heat to a simmer, and cook 15 minutes, stirring occasionally. Season with salt and pepper to taste, then remove from heat.
5. Make the bechamel: In a separate pot over medium heat, melt 1/2 cup butter, then whisk in 1/2 cup flour to form a roux. Cook 1–2 minutes without browning, then gradually whisk in 4 cups milk until smooth.
6. Bring the bechamel to a gentle simmer, stirring until it thickens to a gravy-like consistency. Remove from heat, then vigorously whisk in the 2 reserved egg yolks until fully incorporated. Stir in 1 cup shredded Italian cheese and 1 teaspoon salt and 1/8 teaspoon nutmeg until the cheese melts and the sauce is smooth.
7. Drain the soaking pasta, leaving a little water in the dish if desired. Toss the pasta with the 2 reserved egg whites and the 6 ounces crumbled feta until evenly combined, then spread in an even layer in the prepared baking dish. Sprinkle 2 cups shredded Italian blend cheese evenly over the pasta layer.
8. Spread the meat sauce evenly over the cheese layer, then gently spoon the bechamel over the meat to cover it. Finish by sprinkling the remaining 1 cup shredded Italian blend cheese over the top.
9. Bake: Place the 9x13 dish on a rimmed baking sheet if not using a deep-dish pan. Bake uncovered on the lower oven rack at 350°F for 30–40 minutes until the top is golden brown; cover loosely with foil if it browns too quickly.
10. Rest: Remove from oven and let the pastitsio rest at least 20 minutes before cutting and serving to allow layers to set.

Notes

• Allow the dish to rest 20 minutes before slicing.
• Soaking the pasta shortens baking time and yields tender pasta.
• Adjust salt and pepper to taste after sauces are combined.
• If top browns too quickly, cover loosely with foil while baking.
• This recipe yields 12 servings.