Pastitso Aka Greek Lasagna Recipe

Name: Pastitso Aka Greek Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meat Mixture; 6 tablespoons butter, DIVIDED, I think 4 T would be more than enough; 3/4 cup yellow onion, finely chopped; 2 garlic cloves, crushed; 1 1/4 lbs lean ground beef, I used 1 #; 1 (16 ounce) tomatoes, canned, peeled, mashed, do not drain; 1/2 cup tomato sauce, canned; 1/2 cup water, I omit; 1 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; PASTA; 3/4 lb greek macaroni, # 2 long tubes, can use mini penne pasta; 4 tablespoons butter, melted, 2 Tablespoon should be plenty; 6 eggs, beaten; 1 cup freshly grated parmesan cheese; WHITE SAUCE; 6 tablespoons butter, I use 4 T; 6 tablespoons flour, I use 4 T; 2 cups warm milk, I ended up using at least 3 cups; 3 eggs, beaten; 2 tablespoons dry sherry (optional); 1/2 teaspoon ground nutmeg; 1/2 cup freshly grated parmesan cheese; 1/2 teaspoon salt; 1 dash white pepper

Try this homemade Pastitso Aka Greek Lasagna recipe the whole family will love. Made with butter, yellow onion, garlic and lean ground beef. Easy step-b…

This Pastitso Aka Greek Lasagna relies on simple, everyday ingredients such as meat mixture, yellow onion, finely chopped, garlic cloves, crushed and lean ground beef, i used 1 #. It comes together quickly and makes 4 servings, at about 1829 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 Pasta & Noodles

Servings: persons

Meat Mixture
6 tablespoons butter, DIVIDED, I think 4 T would be more than enough
3/4 cup yellow onion, finely chopped
2 garlic cloves, crushed
1 1/4 lbs lean ground beef, I used 1 #
1 (16 ounce) tomatoes, canned, peeled, mashed, do not drain
1/2 cup tomato sauce, canned
1/2 cup water, I omit
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
PASTA
3/4 lb greek macaroni, # 2 long tubes, can use mini penne pasta
4 tablespoons butter, melted, 2 Tablespoon should be plenty
6 eggs, beaten
1 cup freshly grated parmesan cheese
WHITE SAUCE
6 tablespoons butter, I use 4 T
6 tablespoons flour, I use 4 T
2 cups warm milk, I ended up using at least 3 cups
3 eggs, beaten
2 tablespoons dry sherry (optional)
1/2 teaspoon ground nutmeg
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
1 dash white pepper

1
Preheat oven to 350u00b0F.
2
In a large skillet: melt 2 T butter, add onion and garlic and saute' until golden.
3
Add remaining butter and the crumbled ground beef. Cook until no longer pink.
4
Add remaining ingredients to the meat mixture and simmer, uncovered, for 20 minutes or until most of the liquid has been absorbed. Mixture should be thick; set aside.
5
MAKE THE WHITE SAUCE:
6
Melt butter in a medium saucepan. Whisk in the flour and cook for a 60 seconds.
7
Gradually add the warm milk, whisking constantly, cook until thick and smooth. Add remaining ingredients to the sauce. Continue to stir and cook over low heat until all is thickened. Add more milk if too thick.
8
In a separate bowl, beat eggs and add 1/2 cup of the sauce to the eggs to temper them.
9
Whisk the egg mixture into the saucepan until well blended.
10
In the mean time, BOIL PASTA.
11
In a large stock pot, add salt to boiling water;.
12
Add macaroni, stir gently and cook uncovered until tender, per package suggestions.
13
Drain and rinse under cool water.
14
Drain well and place in a large bowl, add 1/4 C melted butter, nutmeg, sherry if using, beaten eggs and grated cheese.
15
Put half of the noodle mixture into a greased 9x9x2 baking pan (I used 7x12 glass casserole) a arranging the long noodles the length of the pan in straight rows.
16
Top with all of the meat mixture.
17
Cover the meat with the remaining half of the noodles.
18
Pour the white sauce over the macaroni and bake for 25 minutes or until the top is delicately browned. Bake longer if necessary to heat through.
19
NOTE: If you prep this ahead, and do not bake immediately, add more baking time. If refrigerated: bring to room temperature for 1 hour, bake for 30- 45 minutes.

1829

kcal

Calories

113

Fat

115

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 27 ingredients. The key ingredients include: Meat Mixture, 6 tablespoons butter, DIVIDED, I think 4 T would be more than enough, 3/4 cup yellow onion, finely chopped, 2 garlic cloves, crushed, and more.

Yes, Pastitso Aka Greek Lasagna falls under the Pasta & Noodles 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
1829 kcal
Category
Pasta & Noodles

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