Wednesday, January 16, 2019

Pastitsio (Greek Lasagna)






Pastitsio (Greek Lasagna)

 

 

 

Authentic Pastitsio, or Greek lasagna ~ layers of pasta, cinnamon-laced beef, Kasseri cheese and b├ęchamel.

Ingredients

  • 3 pounds ground beef
  • 1 large onion, chopped
  • 2 15-ounce cans tomato sauce
  • 1 tablespoon ground cinnamon
  • coarse kosher salt
  • 1 package pastitsio noodles, or mostaccioli
  • 1/2 pound or more kasseri cheese, grated, about 4 cups (or asiago or an Italian blend) ~ Flora uses a lot of cheese, like a pound!)
  • 4 eggs
  • 1 1/2 sticks unsalted butter
  • 1 cup flour
  • 5 1/2 cups whole milk

 Instructions

1.     Make the meat sauce one day ahead. In a large pot, add a little olive oil and heat over medium heat. Add the chopped onions and sprinkle with a generous pinch of salt, cook until onions are just translucent. Add the ground beef and cook and stir until no longer pink, breaking it up with a wooden spoon as it cooks. Add the 2 cans of tomato sauce and cinnamon, stir and bring to a simmer. Season with salt to taste. Let meat sauce stew for 3 hours, yes, for 3 hours with a lid on, slightly askew. Stir occasionally. Let cool and then refrigerate overnight.
2.     Bring sauce to room temperature or warm gently before layering the pastitsio. Grate the kasseri cheese and set aside, you want at least 4 cups.
3.     Cook noodles in boiling salted water until al dente (I cook a minute or two less than package directions). Drain noodles and when cool enough to handle, put them in a large bowl and mix one beaten egg into the pastitsio noodles with your hands.
4.     ………………………………….
5.     …………………………………………….
Full instructions: Click here