There are dishes that feel like a warm conversation: familiar, comforting, and somehow better every time you make them. Pastitsio (Greek Lasagna) is one of those dishes. Layers of tender pasta, a rich meat sauce scented with cinnamon, and a silky béchamel topping come together to create a casserole that’s both homey and elegant. It’s the sort of recipe you’ll make for a weeknight dinner and then again for a gathering because everyone asks for seconds.

This version stays true to the classic structure but is written in a friendly, straightforward style so you can confidently tackle the recipe whether it’s your first time or your fiftieth. The ingredient list is precise and the directions are rewritten into clear step-by-step instructions to guide you through building each layer. Note the cheese choice: Kasseri or Kefalotiri are traditional and grate beautifully for a golden finish.

Why you’ll love this Pastitsio (Greek Lasagna)

What sets Pastitsio (Greek Lasagna) apart is balance. The pasta provides structure, the meat sauce brings savory depth and a subtle warmth from cinnamon, and the béchamel topping adds a lush, creamy finish that browns to a gorgeous golden crust. It slices beautifully and reheats well, which makes it a great choice for meal prep or entertaining.

Ingredients

▢6 tablespoons unsalted butter
▢¾ cup all-purpose flour
▢1 quart whole milk, warmed until hot
▢1½ teaspoons salt
▢3 large eggs
▢4 tablespoons unsalted butter
▢2 medium onions, chopped
▢2 pounds 90% lean ground beef
▢⅛ teaspoon ground cinnamon
▢salt and pepper, to taste
▢½ cup water
▢2 tablespoons tomato paste
▢1 pound ziti pasta
▢3 large eggs, beaten
▢1½ teaspoons salt
▢12 to 16 ounces Kasseri or Kefalotiri cheese, grated (see notes below)

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Medium saucepan for béchamel
9×13-inch baking dish (or similar)
Whisk, wooden spoon, and spatula
Box grater or food processor for grating cheese

Prep and timing

Plan for about 30 minutes of active prep time and 40–50 minutes baking time. The béchamel needs attention as you whisk, and the meat sauce simmers quickly. Have your cheese grated and eggs beaten before assembling so the layering moves smoothly.

Step-by-step directions

Follow these steps in order. I’ve written them to be clear and easy to follow while keeping all ingredient amounts exactly as listed above.

Preheat and prepare pasta:
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a rolling boil. Add 1 pound ziti pasta and cook until just shy of al dente — it should still have a slight bite because it will finish cooking in the oven. Drain well and set aside in the colander or return to the empty pot to keep warm.
Make the meat sauce:
In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add 2 medium onions, chopped, and sauté until soft and translucent, about 5–7 minutes. Add 2 pounds 90% lean ground beef and break it up with a spoon. Cook until the beef is browned and no longer pink, about 6–8 minutes.

Stir in ⅛ teaspoon ground cinnamon, and season with salt and pepper to taste. Add 2 tablespoons tomato paste and ½ cup water; stir to combine, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and let the sauce simmer for 5–8 minutes until slightly thickened. Taste and adjust seasoning if needed. Remove from heat and set aside.
Prepare the béchamel sauce:
In a medium saucepan, melt 6 tablespoons unsalted butter over medium heat. Once the butter is melted and bubbling, sprinkle in ¾ cup all-purpose flour and whisk continuously to form a smooth roux. Cook the roux for about 1–2 minutes, whisking, until it smells toasty but not browned.

Gradually whisk in 1 quart hot whole milk a little at a time to prevent lumps, then continue whisking until the sauce is smooth. Bring the mixture to a gentle simmer over medium-low heat; it will thicken into a creamy sauce. Remove from heat and stir in 1½ teaspoons salt.

Allow the béchamel to cool slightly for a minute or two, then temper in 3 large eggs: pour about half a cup of the hot sauce into the beaten eggs while whisking constantly so the eggs don’t scramble. Once tempered, whisk the egg mixture back into the rest of the béchamel until smooth and fully incorporated.
Combine pasta and eggs:
Transfer the drained ziti into a large bowl or back into the pot. Add the 3 beaten eggs and 1½ teaspoons salt; toss gently to coat every noodle. This egged pasta layer helps bind the pasta and creates structure in each slice.
Assemble the casserole:
Lightly butter a 9×13-inch baking dish. Spread half of the egg-coated pasta in an even layer on the bottom of the dish. Top the pasta layer with the entire meat sauce, spreading it evenly so the sauce reaches all edges.

Place the remaining half of the pasta over the meat sauce and press gently to compact the layers slightly. Spoon the béchamel sauce over the top, using a spatula to spread it evenly and make sure it covers the pasta all the way to the edges. The béchamel layer should be generous — it’s what gives Pastitsio (Greek Lasagna) its signature creamy top.

Sprinkle 12 to 16 ounces Kasseri or Kefalotiri cheese, grated, evenly over the béchamel. The amount depends on how cheesy you want the top; either measure will give a lovely golden crust and a nutty flavor.
Bake and rest:
Place the assembled dish in the preheated oven and bake at 350°F (175°C) for 40–50 minutes, or until the top is set and the cheese is bubbling and lightly golden. If the top is browning too quickly, tent the dish loosely with foil for the remainder of the baking time.

Once baked, remove the Pastitsio (Greek Lasagna) from the oven and allow it to rest for at least 15–20 minutes before slicing. Resting firms up the layers and makes for cleaner slices.
Serve:
Slice into squares and serve warm. Each piece will have a distinct layer of pasta, a flavorful beef sauce, and a silky béchamel crowned with a golden, cheesy crust. A simple green salad with a bright vinaigrette balances the richness perfectly.

Troubleshooting and tips

Preventing curdled béchamel: Always temper the beaten eggs by whisking a small amount of the hot béchamel into them before combining. Whisk briskly to keep the sauce smooth.
Texture of the meat sauce: The 90% lean beef keeps the filling flavorful while avoiding excessive grease. If you prefer a richer texture, you can use slightly less lean beef, but drain any excess fat if necessary.
Cheese choice: Kasseri or Kefalotiri are traditional and provide a tangy, melt-friendly profile. If you can’t find them, choose a semi-firm, grateable cheese that melts well and offers a slightly salty, tangy note.
Make-ahead: You can assemble Pastitsio (Greek Lasagna) up to a day ahead, cover tightly, and refrigerate. Add 10–15 minutes to the baking time if baking from chilled.

Storage

Leftovers will keep in an airtight container in the refrigerator for 3–4 days. Reheat gently in a 350°F (175°C) oven until warmed through, or reheat individual portions in the microwave. This dish also freezes well: flash-freeze slices on a baking sheet, then transfer to freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Flavor variations

If you’d like to customize Pastitsio (Greek Lasagna), here are a few simple swaps that keep the soul of the dish intact:

Add a pinch more cinnamon for a warmer, more aromatic beef sauce.
Stir in a tablespoon of chopped fresh parsley to the meat sauce for brightness.
Mix a cup of grated cheese into the egg-coated pasta for extra cheesiness inside the dish.

Notes on cheese

Kasseri and Kefalotiri both melt and brown beautifully, offering a traditional flavor profile that complements the subtly spiced meat and creamy béchamel. If you cannot source either, use a semi-firm, salty cheese with good melting properties. Grate it fresh for the best texture.

Final thoughts

Pastitsio (Greek Lasagna) is a show-stopping layered casserole that proves simple ingredients can produce stunning results. The methodical layering — pasta, meat, pasta, béchamel, cheese — yields an elegant presentation and deep, layered flavors. It’s perfect for a family dinner, a potluck, or a weekend project. Make it once, and it will become one of those dishes you keep returning to when you want food that feels like a hug on a plate.

Gather your ingredients, set aside a couple of hours, and enjoy the process. The aroma of cinnamon in the meat sauce and the bubbling cheese will have your kitchen filled with anticipation long before you slice into the first piece.

Pastitsio (Greek Lasagna)

A comforting baked Greek pasta layered with seasoned beef, pasta, cheese, and a creamy béchamel sauce.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 45

Total Time 1 25

Servings: 10 servings

Ingredients Equipment Method Notes

Ingredients

6 tablespoons unsalted butter
3/4 cup all-purpose flour
1 quart whole milk warmed until hot
1 1/2 teaspoons salt
3 large eggs
4 tablespoons unsalted butter
2 medium onions chopped
2 pounds ground beef (90% lean)
1/8 teaspoon ground cinnamon
salt and pepper to taste
1/2 cup water
2 tablespoons tomato paste
1 pound ziti pasta
3 large eggs beaten
1 1/2 teaspoons salt
12 to 16 ounces Kasseri or Kefalotiri cheese grated (or sub Parmesan)

Equipment

Medium Saucepan
Whisk
Large Skillet
Pot for boiling pasta
9x13-inch deep casserole dish
Measuring cups and spoons
Cheese grater

Method

Preheat the oven to 350°F (175°C) and spray a deep 9x13-inch casserole dish with nonstick spray.
Make the béchamel: melt 6 tablespoons butter in a medium saucepan over medium heat. Whisk in 3/4 cup flour until combined and bubbly.
Gradually whisk in the hot warmed milk and cook, whisking constantly, until the sauce is smooth and thickened.
Stir in 1½ teaspoons salt, remove the pan from heat and let the sauce cool until lukewarm. Whisk in 3 large eggs and set aside.
Make the meat sauce: melt 4 tablespoons butter in a large skillet over medium heat. Add the chopped onions and sauté until softened and golden.
Add the ground beef, breaking it up, and cook until browned. Stir in 1/8 teaspoon ground cinnamon, salt and pepper to taste, 1/2 cup water, and 2 tablespoons tomato paste. Simmer about 5 minutes, then remove from heat.
Cook the ziti according to package directions until just al dente. Drain, rinse with cool water, and let cool slightly.
When the pasta is cool, stir in the 3 beaten eggs and 1½ teaspoons salt until evenly coated.
Assemble: place half of the pasta in the prepared dish and sprinkle generously with about one-third of the grated cheese.
Spoon the meat mixture in an even layer over the pasta, then sprinkle another portion of the cheese over the meat.
Add the remaining pasta on top of the meat layer and sprinkle with more cheese. Pour the béchamel sauce over everything and finish by sprinkling with the remaining cheese.
Bake for 45 minutes, or until the top is bubbly and golden. Let rest at room temperature at least 20 minutes before slicing to help the layers set.