Greek Lasagna ‘Pastitso’

Episode 93 - Greek Lasagna 'Pastitso'

Ingredients:

  • Pasta:
  • 500g Tubular Spaghetti or Macaroni
  • 4 tbsp Butter
  • ¾ cup Parmesan (grated)
  • ¼ tsp Nutmeg
  • 4 Eggs (lightly beaten) Meat Sauce:
  • 1 Large Onion (chopped)
  • 1 Garlic Clove (crushed)
  • 2 tbsp Butter
  • 750g Minced Beef
  • 3 tbsp Tomato Paste
  • ½ cup White Wine
  • ½ cup Beef Stock
  • 2 tbsp Parsley (chopped)
  • ½ tsp Sugar
  • Salt & Pepper Cream Sauce:
  • 1/3 Cup Butter
  • ½ Cup Plain Flour
  • 3 Cups Milk
  • ¼ tbsp Nutmeg
  • Salt & Pepper
  • 2 Eggs (beaten)
  • Note: Preheat oven to 180°C

Method:

Pasta:
  1. Cook pasta in boiling water, salted water until just tender.
  2. Drain & return to pan.
  3. Melt butter until golden brown and pour over pasta.
  4. Add the grated parmesan, nutmeg, salt & pepper to taste and toss well.
  5. Leave until cool, add eggs and toss again, keep aside.
Meat Sauce:
  1. Fry onion and garlic in butter until soft and golden.
  2. Increase the heat and add the mince.
  3. Stir well and cook until mince starts to brown.
  4. Add remaining meat sauce ingredients.
  5. Cover and simmer for about 20 minutes over gentle heat.
Cream Sauce:
  1. Melt butter in saucepan, stir in flour and cook gently for 2 minutes.
  2. Pour in the milk and bring to the boil, stirring constantly.
  3. Boil for 1 minute.
  4. Add nutmeg, salt and pepper to taste.
  5. Cool before adding beaten egg.
  6. Add ½ cup of this sauce to the cooked meat sauce.
To Assemble Pastitso:
  1. Butter an oven dish 33x23x8 (or Lasagna dish)
  2. Spoon half the pasta over the base of the oven dish.
  3. Top with the meat sauce.
  4. Cover with remaining pasta, levelling the top.
  5. Pour over the cream sauce and spread to completely cover pasta.
  6. Cook in a moderate oven 180°C for 50 minutes until cooked through and golden on top.
  7. Remove from oven.
  8. Let stand for 10 minutes before cutting into squares to serve.
Optional: Grated Cheddar Cheese/Parmesan Cheese over top of dish before baking.