I call this Greek lasagna my Greek Easter showstopper, layered with rich ground beef, silky béchamel, and that tiny pinch of nutmeg that makes everyone ask for the recipe.

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I’m obsessed with Mom’s Pastitsio because it hits harder than regular lasagna, in the best way. I love the thick pasta layers, the rich ground beef sauce, and that creamy bechamel with just enough nutmeg to make everything taste unmistakably Greek.

This is the dish I crave when Greek Easter rolls around, but honestly, I’d eat it on a random Tuesday with zero hesitation. It slices up tall, messy, and dramatic, which is exactly how I like it.

And the leftovers? Even better.

But that first forkful, with sauce, pasta, and cream all stacked together. Unreal every single time for me.

Ingredients

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Bucatini or penne gives you that cozy, sturdy pasta bite under all the sauce.
Olive oil gets things going and adds a little richness right away.
Ground beef brings the hearty, dinner-feels-serious kind of protein.
Ground pork makes the meat sauce softer, juicier, and honestly more mom-style.
Onion adds sweetness and that “something’s cooking” smell everyone loves.
Garlic keeps the sauce from tasting flat.
You’ll miss it if it’s gone.
Tomatoes and paste make it saucy, bold, and a little tangy.
Red wine adds depth, but skip it if you’re keeping things simple.
Cinnamon, oregano, and bay leaf give it that classic Greek comfort vibe.
Parsley freshens everything up so it doesn’t feel too heavy.
Breadcrumbs help the pasta layer hold together, which is weirdly helpful.
Butter, flour, and warm milk turn into that creamy bechamel blanket.
Nutmeg makes the bechamel taste warmer without screaming “spice.
”
Eggs help the pasta and topping set into clean, sliceable layers.
Parmesan or kefalotyri adds salty bite.
Basically, it’s the finishing magic.

Ingredient Quantities

1 pound (450 g) dried bucatini or penne

2 tablespoons olive oil

1 pound (450 g) ground beef

1/2 pound (225 g) ground pork

1 large yellow onion, finely chopped

2 garlic cloves, minced

2 tablespoons tomato paste

14 ounces (400 g) canned crushed tomatoes

1/2 cup (120 ml) dry red wine, optional

1 bay leaf

1 teaspoon ground cinnamon

1 teaspoon dried oregano

1 teaspoon sugar

1 to 1 1/2 teaspoons salt, divided

1/2 teaspoon black pepper, divided

2 tablespoons chopped fresh parsley

1/2 cup (50 g) breadcrumbs, optional for the pasta layer

6 tablespoons (85 g) unsalted butter, divided

6 tablespoons (45 g) all purpose flour

3 cups (720 ml) whole milk, warmed

1/4 teaspoon ground nutmeg for the bechamel

2 large egg yolks, lightly beaten

3/4 cup (75 g) grated Parmesan or kefalotyri, divided

2 whole eggs, beaten, to mix with the cooked pasta

How to Make this

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1. Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook bucatini or penne until just al dente; drain and return to the pot.

2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, then add minced garlic and cook 1 minute.

3. Add ground beef and ground pork to the skillet, break up and brown until no longer pink. Drain excess fat if necessary.

4. Stir in tomato paste and cook 1 minute, then add crushed tomatoes, red wine if using, bay leaf, cinnamon, oregano, sugar, 1 teaspoon salt, 1/4 teaspoon black pepper, and chopped parsley. Simmer uncovered 20 to 30 minutes until thickened; remove bay leaf and adjust seasoning.

5. In the pasta pot, add 2 whole beaten eggs, 1/2 cup breadcrumbs if using, 1/2 cup (about 37 g) grated Parmesan or kefalotyri, and 1 to 2 tablespoons of the reserved butter (from the 6 tablespoons divided). Toss quickly to coat the hot pasta so the eggs bind and the pasta is slightly glossy. Taste and add up to 1/2 teaspoon more salt if needed.

6. Spread half the pasta in the bottom of a buttered 9×13 inch (or similar) baking dish. Sprinkle with about 1/4 cup (25 g) grated Parmesan or kefalotyri. Spoon the meat sauce evenly over the pasta layer. Top with the remaining pasta and gently press down.

7. Make the bechamel: melt the remaining butter in a saucepan over medium heat, whisk in the flour and cook 1 to 2 minutes until a pale roux forms. Gradually whisk in warmed whole milk, stirring constantly until thickened and smooth. Season with 1/4 to 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg.

8. Remove bechamel from heat and temper in the lightly beaten egg yolks by whisking a few spoonfuls of hot sauce into the yolks, then whisking yolk mixture back into the pot. Stir in the remaining 1/4 cup to 1/2 cup (about 38 to 50 g) grated Parmesan or kefalotyri.

9. Pour the bechamel evenly over the top pasta layer, smoothing it out. Sprinkle a little extra grated cheese on top if desired. Bake uncovered 40 to 50 minutes until golden and set. Let rest 15 to 20 minutes before slicing and serving.

Equipment Needed

1. Large stock pot for boiling pasta
2. Colander for draining pasta
3. Large skillet for the meat sauce
4. 9×13 inch baking dish, buttered
5. Medium saucepan for the bechamel
6. Whisk for roux and sauce tempering
7. Chef knife and cutting board for onion and parsley
8. Measuring cups and spoons
9. Box grater or microplane for the cheese

FAQ

Q: Can I make the meat sauce ahead of time? A: Yes. Cool and refrigerate up to 3 days or freeze up to 3 months. Reheat gently and add a splash of water or wine if it seems thick.

Q: What pasta works best if I cannot find bucatini? A: Use penne or ziti. Choose a tubular pasta so the sauce clings inside and outside the pieces.

Q: How do I know the bechamel is the right thickness? A: It should coat the back of a spoon and be pourable but not runny. It will thicken more after cooling and when baked.

Q: Can I substitute milk for a lighter version? A: You can use 2 percent milk, but whole milk gives the creamiest bechamel and best final texture.

Q: How long can I keep leftovers and what is best reheating method? A: Refrigerate up to 4 days. Reheat covered in a 350 F oven until warm, or microwave in portions, covered, stirring occasionally.

Q: Any tips to prevent the top from burning while baking? A: Cover loosely with foil for the first 30 to 40 minutes then remove foil to brown. If it browns too fast, tent foil back over the top.

Mom’s Pastitsio (Greek Lasagna) Recipe Substitutions and Variations

Ground beef: ground lamb for a more traditional Greek flavor, ground turkey or chicken for a leaner option, or a 50/50 mix of mushrooms and lentils for a vegetarian substitute
Ground pork: Italian sausage for added seasoning, extra ground beef or lamb if pork is unavailable, or finely chopped prosciutto or pancetta for a richer, saltier profile
Whole milk (for béchamel): 2% milk for a lighter sauce, half-and-half for a richer, creamier result, or unsweetened plant milk plus 1 tablespoon butter per cup for a dairy free option
Parmesan or kefalotyri: Pecorino Romano for a sharper bite, aged Asiago for nuttiness, or nutritional yeast for a vegan alternative

Pro Tips

– Brown the meat until it has good color and some crisped bits. Those browned edges add deep savory flavor, and if there is excess fat, drain most of it so the sauce does not become greasy.

– Don’t overcook the pasta. Pull it out just shy of al dente, then toss it hot with the eggs, butter and breadcrumbs so the eggs bind and the pasta becomes glossy. That step is what helps the bake hold together rather than turn mushy.

– Take care with the bechamel. Warm the milk before adding it to the roux so it thickens smoothly, and temper the egg yolks slowly with a few spoonfuls before adding them back to the sauce to avoid curdling. Remove the pan from the heat while you add the yolks and cheese, then give it a gentle finish.

– Let the assembled bake rest for at least 15 minutes before slicing so the layers set up. It also reheats and freezes well, so make extra sauce ahead and assemble straight from chilled or partially frozen for an easy dinner later.

Mom’s Pastitsio (Greek Lasagna) Recipe

Recipe by Sarah level

0.0 from 0 votes

I call this Greek lasagna my Greek Easter showstopper, layered with rich ground beef, silky béchamel, and that tiny pinch of nutmeg that makes everyone ask for the recipe.

Servings

servings

Calories

925

kcal

Equipment: 1. Large stock pot for boiling pasta
2. Colander for draining pasta
3. Large skillet for the meat sauce
4. 9×13 inch baking dish, buttered
5. Medium saucepan for the bechamel
6. Whisk for roux and sauce tempering
7. Chef knife and cutting board for onion and parsley
8. Measuring cups and spoons
9. Box grater or microplane for the cheese

Ingredients

1 pound (450 g) dried bucatini or penne
2 tablespoons olive oil
1 pound (450 g) ground beef
1/2 pound (225 g) ground pork
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
14 ounces (400 g) canned crushed tomatoes
1/2 cup (120 ml) dry red wine, optional
1 bay leaf
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon sugar
1 to 1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons chopped fresh parsley
1/2 cup (50 g) breadcrumbs, optional for the pasta layer
6 tablespoons (85 g) unsalted butter, divided
6 tablespoons (45 g) all purpose flour
3 cups (720 ml) whole milk, warmed
1/4 teaspoon ground nutmeg for the bechamel
2 large egg yolks, lightly beaten
3/4 cup (75 g) grated Parmesan or kefalotyri, divided
2 whole eggs, beaten, to mix with the cooked pasta

Directions

Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook bucatini or penne until just al dente; drain and return to the pot.
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, then add minced garlic and cook 1 minute.
Add ground beef and ground pork to the skillet, break up and brown until no longer pink. Drain excess fat if necessary.
Stir in tomato paste and cook 1 minute, then add crushed tomatoes, red wine if using, bay leaf, cinnamon, oregano, sugar, 1 teaspoon salt, 1/4 teaspoon black pepper, and chopped parsley. Simmer uncovered 20 to 30 minutes until thickened; remove bay leaf and adjust seasoning.
In the pasta pot, add 2 whole beaten eggs, 1/2 cup breadcrumbs if using, 1/2 cup (about 37 g) grated Parmesan or kefalotyri, and 1 to 2 tablespoons of the reserved butter (from the 6 tablespoons divided). Toss quickly to coat the hot pasta so the eggs bind and the pasta is slightly glossy. Taste and add up to 1/2 teaspoon more salt if needed.
Spread half the pasta in the bottom of a buttered 9×13 inch (or similar) baking dish. Sprinkle with about 1/4 cup (25 g) grated Parmesan or kefalotyri. Spoon the meat sauce evenly over the pasta layer. Top with the remaining pasta and gently press down.
Make the bechamel: melt the remaining butter in a saucepan over medium heat, whisk in the flour and cook 1 to 2 minutes until a pale roux forms. Gradually whisk in warmed whole milk, stirring constantly until thickened and smooth. Season with 1/4 to 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg.
Remove bechamel from heat and temper in the lightly beaten egg yolks by whisking a few spoonfuls of hot sauce into the yolks, then whisking yolk mixture back into the pot. Stir in the remaining 1/4 cup to 1/2 cup (about 38 to 50 g) grated Parmesan or kefalotyri.
Pour the bechamel evenly over the top pasta layer, smoothing it out. Sprinkle a little extra grated cheese on top if desired. Bake uncovered 40 to 50 minutes until golden and set. Let rest 15 to 20 minutes before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.