Mama’s Pastitsio (Greek lasagna)

Mama’s Pastitsio (Greek lasagna)

Ready in 20 min prep/50 min cooking time
Serves 8 – 10 people

Ingredients for meat sauce
● 1 packet of thick tubed spaghetti (Misko No.2)
● 700 grams of ground beef
● ⅓ of a cup of extra virgin olive oil
● 2 medium onions, chopped
● 2 cloves of garlic, minced
● 400 gram canned chopped tomatoes or
fresh chopped tomatoes
● ½ cup of red wine
● 1 tsp. sugar
● 1 cinnamon stick
● 1 bay leaf
● Salt, freshly ground pepper

Bechamel Sauce
○ 1.4 Litres fresh milk
○ 6 tbsp. Cornstarch
○ 2 tbsp. Butter
○ 3 egg yolks
○ ½ tsp ground nutmeg
○ Salt
○ 1 ½ cups of Kefalotiri cheese grated. (substitute with Pecorino of Parmesan)

Preparation
1. Heat the olive oil in a wide shallow cooking pot and saute the ground beef.
2. Brown well for eight to ten minutes.
3. Add the onion and garlic and saute for a further 2-3 minutes until transparent.
4. Pour in the red wine and wait for the alcohol to evaporate for 1-2 minutes.
5. Add the tomatoes, sugar, salt, pepper, bay leaf and cinnamon stick.
6. Cover the pot, lower the heat and simmer for about 20 minutes until the flavours combine and there are hardly any juices left.
7. Remove the cinnamon stick after 5 minutes.
8. Boil the pasta as per instructions on the package, drain and set aside.

Bechamel Sauce
1. Whisk the milk, cornstarch, freshly ground nutmeg, salt and butter into a deep pot on low heat for about 10 minutes or until the sauce starts to thicken.
2. Remove from heat and add the egg yolks one by one, whisking vigorously. Wait until the egg yolk is
incorporated before adding the next one.
3. Mix in ½ cup of Kefalotiri cheese.

Assembly
1. Preheat your oven to 180 degrees. Lightly grease a deep baking dish.
2. Transfer half the spaghetti into the dish and spread it over the base.
3. Add a ladleful of bechamel sauce over the spaghetti and gently shake around the dish to evenly spread the sauce and spaghetti.
4. Add a ladleful of bechamel sauce to the ground beef, mix well and pour the meat sauce over the spaghetti.
5. Cover with the remaining pasta and finish by spreading the remaining bechamel sauce on top.
6. Gently shake the dish so the bechamel settles on the surface
7. Sprinkle with the remaining Kefalotiri cheese and bake on the lowest rack of your oven at 180 degrees for 45 – 50 minutes.

Tips
● Use Jotis Bechamel mix package for easy sauce.
● Use eggs at room temperature.


All of these ingredients can be purchased from Lakes Gourmet Deli inside Eastlakes Shopping Centre.
– Kyknos peeled and diced tomatoes
– Jotis Bechamel mix
– Misko Pastitsio spaghetti No. 2
– Amphilochial Kefalotiri
– Pecorino
– Grana Padano parmesan
– Altis extra virgin olive oil
– Cinnamon sticks and nutmeg