Greek Lasagne (Pastitsio)
This creamy casserole of pasta and meat sauce—covered with a creamy, rich béchamel—is enjoyed throughout Greece.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Slotted spoon
- Plate
- Saucepan
- Whisk
- Oven
- Pot
- Colander
- Mixing bowl
- Baking dish
- Spatula
- Cooling rack
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Stove
Ingredients
- 1⁄3 cup extra-virgin olive oil
- 2 green bell peppers, cored, seeded, and minced
- 2 medium yellow onions, minced
- 1 lb. ground beef, veal, or pork
- 3 oz. dry-cured chorizo, minced
- 2 cups canned crushed tomatoes
- 1⁄3 cup red wine
- 1⁄4 tsp. crushed red chile flakes
- 2 fresh or dried bay leaves
- 1 stick (about 2") cinnamon
- Kosher salt
- freshly ground black pepper
- Freshly grated nutmeg, to taste
- 8 tbsp. unsalted butter
- 1 cup flour
- 4 cups milk
- 1 cup grated parmesan cheese
- 3 eggs, separated
- 1 lb. No. 2 Greek macaroni, bucatini, or elbow macaroni
- 2 tbsp. extra-virgin olive oil
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