Lamb Pastitsio With Butternut Squash and Bechamel S

Name: Lamb Pastitsio With Butternut Squash and Bechamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (I substituted a 'Delicata' squash from our CSA box); 3 tablespoons olive oil; 1 yellow onion, diced; 12 ounces free range ground lamb; 12 ounces free range ground beef; ¾ cup dry white wine (use broth or stock for non-alcoholic version); ¼ cup fresh parsley, chopped; 14 ounces fire-roasted crushed tomatoes; 1 teaspoon ground cinnamon; salt, to taste; fresh ground pepper, to taste; ¾ teaspoon ground allspice; 3 tablespoons breadcrumbs; 1 lb dry pasta (I used 3/4-inch ditalini. Read recipe intro^^); 6 tablespoons butter; 2 eggs, beaten; 1 ½ cups parmesan cheese, grated (read recipe intro^^); dried greek oregano; ¾ cup butter; ¾ cup unbleached flour; 3 cups milk; 3 eggs, beaten; ¼ teaspoon freshly grated nutmeg; white pepper, to taste; 1 ½ teaspoons salt (I used half that amount if not less)

Try this homemade Lamb Pastitsio With Butternut Squash and Bechamel Sauce recipe the whole family will love. Made with butternut squash, olive oil, yell…

This Lamb Pastitsio With Butternut Squash and Bechamel Sauce relies on simple, everyday ingredients such as olive oil, yellow onion, diced, free range ground lamb and free range ground beef. It comes together quickly and makes 4 servings, at about 2201 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 medium butternut squash (I substituted a 'Delicata' squash from our CSA box)
3 tablespoons olive oil
1 yellow onion, diced
12 ounces free range ground lamb
12 ounces free range ground beef
¾ cup dry white wine (use broth or stock for non-alcoholic version)
¼ cup fresh parsley, chopped
14 ounces fire-roasted crushed tomatoes
1 teaspoon ground cinnamon
salt, to taste
fresh ground pepper, to taste
¾ teaspoon ground allspice
3 tablespoons breadcrumbs
1 lb dry pasta (I used 3/4-inch ditalini. Read recipe intro^^)
6 tablespoons butter
2 eggs, beaten
1 ½ cups parmesan cheese, grated (read recipe intro^^)
dried greek oregano
¾ cup butter
¾ cup unbleached flour
3 cups milk
3 eggs, beaten
¼ teaspoon freshly grated nutmeg
white pepper, to taste
1 ½ teaspoons salt (I used half that amount if not less)

1
Original recipe: Peel the uncooked squash, cut in half and remove seeds.
2
Dice into 1/2 cubes (approx.
3
6 c).
4
Season with salt and pepper and steam or saute until tender (approx.
5
15 min); set aside.
6
------->> Or, *my change:* I cut the squash in half lengthwise and placed the two pieces on a parchment lined cookie sheet.
7
Drizzled lightly with olive oil, light sprinkle of ground cinnamon, salt and pepper and roasted @ 425 degrees for about 45 minutes or until tender.
8
The flesh was scooped out, mashed with a fork and stored covered in the fridge.
9
This was done the day before to cut down on prep time.
10
Heat up the olive oil In a large sauce pan on medium heat and saute onion 3 minutes, until slightly softened.
11
Add lamb and beef and cook 6-8 min; drain off all excess fat.
12
Add wine, parsley, tomatoes and seasonings; simmer 10 minutes.
13
Add breadcrumbs, adjust seasoning if necessary; set aside.
14
Cook pasta in boiling, salted water until al dente (you want the pasta *slightly* undercooked).
15
Drain and toss with butter, eggs and 1 cup Parmesan/cheese mixture; set aside.
16
Prepare Bechamel sauce: In a sauce pan, melt butter, slowly whisk in flour and stir constantly approximately 5 minute Add milk, whisking constantly.
17
Stir until sauce has thickened.
18
Remove from heat, cool slightly and stir in eggs, nutmeg, salt and white pepper.
19
Preheat oven to 350 degrees.
20
Grease 9x13 baking dish with olive oil.
21
Place half of the pasta on the bottom in an even layer pressing lightly with a flat spatula.
22
Spoon meat mixture over pasta, spread evenly.
23
Top with squash (I spread the squash puree with a spatula), repeat with remaining pasta, pressing down lightly.
24
Finish with Bechamel, and sprinkle with 1/2 cup Parmesan.
25
(I stirred the cheese into the Bechamel sauce and melted it until smooth).
26
Lightly sprinkle the top with Greek oregano.
27
Bake 45 min, until crust is light golden brown.
28
Important: Let rest 20 minutes before serving.

2201

kcal

Calories

146

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 medium butternut squash (I substituted a 'Delicata' squash from our CSA box), 3 tablespoons olive oil, 1 yellow onion, diced, 12 ounces free range ground lamb, and more.

Yes, Lamb Pastitsio With Butternut Squash and Bechamel Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2201 kcal
Category
Vegetarian

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