Pastitso (Greek Lasagne)
Layered, comforting, and full of rich Mediterranean flavour, Pastitso—often called Greek lasagne—is a show-stopping baked pasta dish that’s perfect for feeding a crowd. With Otway Pasta Company’s dried penne as the base, this traditional recipe brings together spiced beef mince, aromatic vegetables, and a creamy, nutmeg-scented béchamel in one glorious, golden-topped bake.
The meat sauce is slow-simmered with bay leaves, cinnamon, and herbs for depth and warmth, while the silky béchamel adds a luxurious finish. Assembled in layers and baked until bubbling and golden, Pastitso is a celebration of texture and flavour. Whether you’re preparing it for a weekend family feast or a special gathering, this classic Greek dish is guaranteed to impress—especially when served with a crisp salad and a glass of red.
Ingredients
1 pkt Otway Pasta Company Dried Penne
Meat Sauce
2 tbsp olive oil,
1 garlic clove, finely chopped
1 brown onion, finely chopped
1 celery stick, finely chopped
1 red capsicum, finely chopped
2 tbsp tomato paste
500g beef mince
700g passata
2 bay leaves
1 stick of cinnamon
2-4 tbsp fresh parsley, finely chopped
1 handful fresh basil, roughly chopped
Salt and pepper to taste
Béchamel Sauce
90g salted butter
50g all purpose gluten free flour
500ml milk
1/8tsp ground nutmeg
60g parmesan, finely grated
Salt and pepper to taste
Instructions
Meat Sauce
Place a large fry pan on medium heat, add olive oil, garlic, and onion. Cook until onion is translucent. Add vegetables and cook for 5-10 minutes until softend slightly. Place the vegetables to one side of the pan, add tomato paste to the opposite side and "fry off" for 2-3 inuted. Combine with vegetables. Add the mince and continue to cook and break up until cooked. Add tomato puree, bay leaves and cinnamon stick. Bring the sauce to the boil and simmer for at least 30 minutes or up to 2 hours.
Remove the bay leaves and cinnamon stick prior to serving or assembling pastitsio.
Béchamel Sauce
In a small saucepan gently melt the butter, once melted add the flour. Stir and cook flour butter mixture for 1-2 minutes being carefully not to burn the butter.
Add half the mild while stirring with a whisk. Once combined with no lumps add the remaining milk. Continue to cook and whisk until the sauce thickens and coats the back of a wooden spoon. Normally 8-10 minutes.
Remove from the heat, add nutmeg, parmesand and salt to taste. Continue to mix until cheese is melted.
Assembling the Pastitsio
Cook the dried penne pasta for 7 minutes, the pasta will be slightly under cooked. It will continue to cook when the pastitsio is baked.
After 7 minutes drain and drizzle with olive oil and toss to coat pasta. Cover and place in the fridge if not using straight away.
Add about half the cooked penne and half the bechamel sauce to a 30x30cm baking dish. Mix with a spoon to gently combine. Add a layer of the meat sauce, about 25mm thick, then add the rest of the penne and pour over the remaining cheese sauce. Add grated parmesan and cover with a layer of baking paper and aluminium foil (the baking paper stopers the cheese sticking to the aluminium foil). Bak for half an hour at 180°C or until the top is browned. If th epastitsio has been cooled in the fridge prior to baking, the cooking time will be approximately 1 hour at 160°C then 180°C 15mins to brown on top.
If possible, leave to rest covered 15 mins prior to serving. Enjoy!
