Authentic Pastitsio Greek Lasagna

Finding a hearty, satisfying dinner that pleases the whole family can feel like an uphill battle, especially when you’re trying to branch out from the usual rotation of spaghetti and meatballs or chicken casseroles. It gets even trickier when you want something that feels special enough for weekend entertaining but won’t leave you stressed in the kitchen for hours.

That’s where this Greek pastitsio comes in perfectly: it’s got all the comfort of traditional lasagna with a Mediterranean twist, it can be assembled ahead of time, and it feeds a crowd without breaking the bank or your sanity.

What Kind of Cheese Should I Use?

Kasseri cheese is the traditional choice for pastitsio and gives you that authentic Greek flavor with its sharp, salty taste that melts beautifully. If you can’t find kasseri at your local grocery store, don’t worry – asiago cheese makes a great substitute and has a similar sharpness. You can also use an Italian cheese blend, which often includes parmesan and mozzarella for a milder but still delicious result. When grating your cheese, aim for about 4 cups total, though some Greek cooks (like Flora mentioned in the recipe) go all out and use up to a pound of cheese for extra richness.

Options for Substitutions

This Greek comfort food classic has some room for swaps, though a few ingredients are pretty essential:

• Pastitsio noodles: Can’t find pastitsio noodles? Mostaccioli, penne, or rigatoni work great as substitutes. The key is using a tube-shaped pasta that can hold the sauce well.
• Ground beef: You can use ground lamb for a more traditional Greek flavor, or try a mix of beef and lamb. Ground turkey or chicken work too, but add a bit more seasoning since they’re milder.
• Kasseri cheese: If you can’t find kasseri, asiago, pecorino romano, or even a good quality parmesan will work. You want something with a sharp, nutty flavor that melts well.
• Whole milk: You can use 2% milk, but the bechamel sauce might be slightly thinner. Avoid skim milk as it won’t give you that rich, creamy texture you’re after.
• Cinnamon: This might seem odd, but don’t skip the cinnamon – it’s what makes this dish authentically Greek! If you’re really not a fan, you can reduce it to 1/2 tablespoon, but I’d encourage you to try the full amount.

Watch Out for These Mistakes While Cooking

The biggest mistake with pastitsio is not draining the ground beef properly after browning, which can make your layers watery and prevent the casserole from setting correctly – make sure to drain off all excess fat before adding the tomato sauce.

Another common error is undercooking the pasta, since it will continue cooking in the oven, so aim for just shy of al dente to avoid mushy noodles in your final dish.

When making the béchamel sauce, add the milk gradually while whisking constantly to prevent lumps, and if it does get lumpy, strain it through a fine mesh sieve before layering.

Don’t skip letting the pastitsio rest for at least 20-30 minutes after baking – this cooling time allows the layers to firm up and makes slicing much cleaner and easier.

What to Serve With Pastitsio?

This hearty Greek lasagna is pretty filling on its own, but I love serving it with a fresh Greek salad loaded with cucumbers, tomatoes, red onion, and feta cheese tossed in olive oil and lemon juice. The crisp, tangy salad is the perfect contrast to all that rich, creamy pasta and meat. Some warm pita bread or crusty Greek bread on the side is great for soaking up any extra sauce, and it makes the meal feel even more authentic. A simple side of roasted vegetables like zucchini or green beans also works well if you want to add more veggies to balance out this comfort food classic.

Storage Instructions

Refrigerate: Pastitsio actually gets better after a day or two in the fridge! Cover your baking dish tightly with foil or transfer portions to airtight containers and keep for up to 4 days. The flavors really meld together beautifully, making it perfect for meal prep or feeding the family throughout the week.

Freeze: This Greek lasagna freezes like a dream for up to 3 months. You can freeze the whole casserole before or after baking – just wrap it really well in plastic wrap and foil. I like to cut it into individual portions and freeze those separately for easy weeknight dinners.

Warm Up: To enjoy your pastitsio again, thaw it overnight in the fridge if frozen, then bake covered at 350°F for about 20-30 minutes until heated through. If it’s straight from the fridge, just pop it in for 15-20 minutes. The top might not be as golden as when fresh, but it tastes just as good!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6600-7200
• Protein: 320-360 g
• Fat: 360-400 g
• Carbohydrates: 420-460 g

Ingredients

For the meat sauce:

• 3 lb ground beef
• 1 large yellow onion, diced
• 2 cans (15 oz each) tomato sauce
• 1 tbsp ground cinnamon
• Coarse kosher salt, to taste

For the pasta base:

• 1 package pastitsio noodles or mostaccioli
• 4 cups (at least 1/2 lb, up to 1 lb) kasseri cheese, asiago, or italian blend, shredded
• 1 egg

For the béchamel:

• 1 stick (8 tbsp) unsalted butter
• 1 cup all-purpose flour
• 5 cups whole milk
• 3 eggs
• 1/2 cup whole milk (for eggs)
• 1/2 stick (4 tbsp) unsalted butter, melted

Step 1: Prepare and Stew the Meat Sauce

• 3 lb ground beef
• 1 large yellow onion, diced
• 2 cans (15 oz each) tomato sauce
• 1 tbsp ground cinnamon
• coarse kosher salt, to taste

In a large pot over medium heat, add a little olive oil.

Add the diced yellow onion and a generous pinch of kosher salt, then cook until the onions are just translucent.

Add the ground beef and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink.

Stir in the tomato sauce and ground cinnamon, season with salt to taste, and bring to a simmer.

Cover with a lid slightly askew and let the meat sauce stew for 3 hours, stirring occasionally.

Once finished, let the sauce cool, and refrigerate overnight.

I like to make the sauce a day ahead to deepen the flavors.

Step 2: Grate Cheese and Prepare the Meat Sauce for Layering

• 4 cups (at least 1/2 lb, up to 1 lb) kasseri cheese, asiago, or Italian blend, shredded

Before assembling the pastitsio, bring the meat sauce to room temperature or gently warm it up.

Grate the kasseri cheese (or other cheese blend) to yield at least 4 cups, and set aside.

Step 3: Cook and Prepare Noodles

• 1 package pastitsio noodles or mostaccioli
• coarse kosher salt, to taste
• 1 egg

Bring a large pot of salted water to a boil.

Add the pastitsio noodles or mostaccioli and cook until al dente, about 1–2 minutes less than the package directions suggest.

Drain the noodles, then once they’re cool enough to handle, place them in a large bowl.

Beat one egg and mix it thoroughly into the noodles with your hands.

Step 4: Layer the Noodles, Cheese, and Meat Sauce

• noodles mixed with egg from Step 3
• shredded cheese from Step 2
• meat sauce from Step 1

Preheat the oven to 350ºF.

Lightly coat a lasagna pan or large baking dish with a drizzle of olive oil or nonstick spray.

Evenly spread all of the noodles mixed with egg (from Step 3) into the bottom of the prepared pan.

Sprinkle one-third of the shredded cheese (from Step 2) over the noodles.

Using a slotted spoon, evenly spoon all or most of the meat sauce (from Step 1) over the cheese, leaving enough space for the béchamel layer.

Top the meat layer with another third of the shredded cheese, so your layers are: noodles, cheese, meat, cheese so far.

Step 5: Make the Béchamel Sauce

• 1 stick (8 tbsp) unsalted butter
• 1 cup all-purpose flour
• 5 cups whole milk
• 3 eggs
• 1/2 cup whole milk (for eggs)

In a heavy-bottomed large pot, melt the stick of unsalted butter over medium heat.

Add all-purpose flour and whisk to combine, stirring constantly for about 1–2 minutes.

Gradually add 5 cups whole milk, whisking constantly to prevent lumps.

Continue cooking and whisking until the sauce just starts to boil and bubble, then turn off the heat.

In a separate bowl, beat 3 eggs with 1/2 cup whole milk using a hand mixer.

Slowly pour the egg-milk mixture into the pot, whisking constantly.

Return the pot to medium-high heat and whisk until thick and bubbly.

Once the béchamel has reached the desired consistency, cut the heat and let it rest for a few minutes.

For extra lusciousness, I always make sure to whisk vigorously to keep the béchamel smooth and silky.

Step 6: Assemble Final Layer and Bake

• béchamel sauce from Step 5
• cheese from Step 2
• 1/2 stick (4 tbsp) unsalted butter, melted

In a small saucepan, melt the remaining 1/2 stick of unsalted butter.

After the béchamel sauce (from Step 5) has rested for a few minutes, pour it over the meat and cheese layers (from Step 4), spreading it evenly to cover the surface.

Sprinkle the remaining cheese (from Step 2) over the béchamel, then drizzle or spoon the melted butter on top (you can use less than the full amount if you prefer).

Place the assembled pan on a baking sheet and bake in the preheated 350ºF oven for 1 hour or until browned and bubbly in the center.

If additional browning is desired, switch on the broiler and cook for another 3–5 minutes, watching carefully.

I sometimes add just a bit less butter on top for a golden, crisp crust without excess richness.

Step 7: Let Rest and Serve

Remove the pan from the oven and let the pastitsio rest for 10 minutes before serving.

This helps the layers set and makes slicing easier.

I always find that a short rest ensures perfect squares when serving, and it keeps the dish deliciously moist.

Authentic Pastitsio Greek Lasagna

Delicious Authentic Pastitsio Greek Lasagna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 32 minutes mins

Total Time 2 hours hrs 17 minutes mins

Servings: 4

Calories: 6900

Ingredients Method

Ingredients

  

For the meat sauce:

• 3 lb ground beef
• 1 large yellow onion, diced
• 2 cans (15 oz each) tomato sauce
• 1 tbsp ground cinnamon
• coarse kosher salt, to taste

For the pasta base:

• 1 package pastitsio noodles or mostaccioli
• 4 cups (at least 1/2 lb, up to 1 lb) kasseri cheese, asiago, or Italian blend, shredded
• 1 egg

For the béchamel:

• 1 stick (8 tbsp) unsalted butter
• 1 cup all-purpose flour
• 5 cups whole milk
• 3 eggs
• 1/2 cup whole milk (for eggs)
• 1/2 stick (4 tbsp) unsalted butter, melted

Method

 

1. In a large pot over medium heat, add a little olive oil. Add the diced yellow onion and a generous pinch of kosher salt, then cook until the onions are just translucent. Add the ground beef and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink. Stir in the tomato sauce and ground cinnamon, season with salt to taste, and bring to a simmer. Cover with a lid slightly askew and let the meat sauce stew for 3 hours, stirring occasionally. Once finished, let the sauce cool, and refrigerate overnight. I like to make the sauce a day ahead to deepen the flavors.
2. Before assembling the pastitsio, bring the meat sauce to room temperature or gently warm it up. Grate the kasseri cheese (or other cheese blend) to yield at least 4 cups, and set aside.
3. Bring a large pot of salted water to a boil. Add the pastitsio noodles or mostaccioli and cook until al dente, about 1–2 minutes less than the package directions suggest. Drain the noodles, then once they’re cool enough to handle, place them in a large bowl. Beat one egg and mix it thoroughly into the noodles with your hands.
4. Preheat the oven to 350ºF. Lightly coat a lasagna pan or large baking dish with a drizzle of olive oil or nonstick spray. Evenly spread all of the noodles mixed with egg (from Step 3) into the bottom of the prepared pan. Sprinkle one-third of the shredded cheese (from Step 2) over the noodles. Using a slotted spoon, evenly spoon all or most of the meat sauce (from Step 1) over the cheese, leaving enough space for the béchamel layer. Top the meat layer with another third of the shredded cheese, so your layers are: noodles, cheese, meat, cheese so far.
5. In a heavy-bottomed large pot, melt the stick of unsalted butter over medium heat. Add all-purpose flour and whisk to combine, stirring constantly for about 1–2 minutes. Gradually add 5 cups whole milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce just starts to boil and bubble, then turn off the heat. In a separate bowl, beat 3 eggs with 1/2 cup whole milk using a hand mixer. Slowly pour the egg-milk mixture into the pot, whisking constantly. Return the pot to medium-high heat and whisk until thick and bubbly. Once the béchamel has reached the desired consistency, cut the heat and let it rest for a few minutes. For extra lusciousness, I always make sure to whisk vigorously to keep the béchamel smooth and silky.
6. In a small saucepan, melt the remaining 1/2 stick of unsalted butter. After the béchamel sauce (from Step 5) has rested for a few minutes, pour it over the meat and cheese layers (from Step 4), spreading it evenly to cover the surface. Sprinkle the remaining cheese (from Step 2) over the béchamel, then drizzle or spoon the melted butter on top (you can use less than the full amount if you prefer). Place the assembled pan on a baking sheet and bake in the preheated 350ºF oven for 1 hour or until browned and bubbly in the center. If additional browning is desired, switch on the broiler and cook for another 3–5 minutes, watching carefully. I sometimes add just a bit less butter on top for a golden, crisp crust without excess richness.
7. Remove the pan from the oven and let the pastitsio rest for 10 minutes before serving. This helps the layers set and makes slicing easier. I always find that a short rest ensures perfect squares when serving, and it keeps the dish deliciously moist.