Greek Lasagna Recipes

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PASTITSIO



Pastitsio image

This is the Greek version of Lasagna. A classic dish loved by all families and a firm favourite in our house.

Provided by Sandy Papas

Categories     recipes

Time 2h40m

Number Of Ingredients 16

1 packet of long macaroni - aka Perciatelli pasta
1 kilo of mince, preferably half pork and half beef or veal
2 garlic cloves
2 onions
2 cups of chopped tomatoes
1 teaspoon Olive Oil
2 cups of grated cheese
1 tablespoon of dried oregano
cinnamon
salt and pepper
1/3 cup of butter
1/2 cup of flour
4 cups of milk
2 eggs
More cheese - about 1 cup
Nutmeg

Steps:

  • Heat the oil in the pot
  • Saute the onions and garlic
  • Add the tomatoes, herbs, spices and salt and pepper and stir well
  • Simmer until aromatic and thickened
  • Turn off the heat
  • Boil the pasta in saltwater until just cooked and drain
  • Beat the two egg whites and add to the pasta along with the cheese and stir
  • For the Bechamel, melt the butter in another pot or saucepan
  • Add the flour and stir constantly with a whisk or wooden spoon until a smooth paste
  • Gradually pour in the milk and whisk over heat until a thick creamy sauce is achieved
  • Season with salt, pepper, and nutmeg
  • Add the eggs and 1/2 cup of cheese stirring constantly
  • In a large, deep pan arrange half the pasta evenly inside
  • Cover with the meat sauce
  • Cover with the rest of the pasta
  • Cover with the Bechamel sauce and garnish with the rest of the cheese
  • Bake for approximately 1 hour or until Golden Brown

Nutrition Facts : Calories 656 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 202 milligrams cholesterol, Fat 41 grams fat, Fiber 2 grams fiber, Protein 47 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)



Greek Pastitsio recipe (Greek Lasagna with Béchamel) image

The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h35m

Yield 8

Number Of Ingredients 23

450g/ 15oz. bucatini pasta, penne or ziti
110g/ 4oz. feta cheese
2 egg whites
900g/ 30oz. lean ground beef
2 medium sized red onions (finely chopped)
2 cloves of garlic (chopped)
400g/ 14oz. canned chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
150ml/ 5 fl.oz. red wine
1 bay leaf
1 cinnamon stick
1 whole clove
1/4 of a cup olive oil
2 teaspoons sea salt and freshly ground black pepper (to taste)
120g/ 4.3 oz. plain flour
120g/ 4.3 oz. butter
1000ml/ 34 oz. milk
2 egg yolks
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano
a pinch of nutmeg
salt to taste
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkle

Steps:

  • To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
  • Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
  • Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
  • For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
  • Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

Nutrition Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg

PASTITSIO - GREEK LASAGNA



Pastitsio - Greek Lasagna image

Make and share this Pastitsio - Greek Lasagna recipe from Food.com.

Provided by KelBel

Categories     Penne

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground lamb or 1 1/2 lbs ground beef
1 medium onion, diced
2 garlic cloves, minced
1/2 teaspoon cinnamon
1 cup tomato sauce
4 tablespoons butter
4 tablespoons flour
3 cups milk
12 ounces penne pasta
2 eggs, lightly beaten
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta and drain.
  • While pasta is cooking, brown meat in heavy skillet, add onion and garlic and cook until soft.
  • Mix in cinnamon and tomato sauce.
  • In a saucepan, melt butter, whisk in flour and cook 1 minute, whisk in milk and simmer 20 minutes.
  • Add beaten eggs and 1/4 cup parmesan to white sauce.
  • In a buttered two quart casserole dish, add half pasta, top with meat mixture, add the rest of the pasta.
  • Pour white sauce over the top.
  • Sprinkle with remaining parmesan cheese.
  • Bake 60 minutes.

PASTITSIO (GREEK LASAGNA)



Pastitsio (Greek Lasagna) image

This is truly a unique dinner recipe that is very different than traditional lasagna!

Provided by RecipeGirl.com (shared from a Greek Family)

Categories     Main Course

Time 1h25m

Number Of Ingredients 16

6 tablespoons unsalted butter
¾ cup all-purpose flour
1 quart whole milk, (warmed until hot)
1½ teaspoons salt
3 large eggs
4 tablespoons unsalted butter
2 medium onions, (chopped)
2 pounds 90% lean ground beef
⅛ teaspoon ground cinnamon
salt and pepper, (to taste)
½ cup water
2 tablespoons tomato paste
1 pound ziti pasta
3 large eggs, (beaten)
1½ teaspoons salt
12 to 16 ounces Kasseri or Kefalotiri cheese, (grated (see notes below))

Steps:

  • Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
  • Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.
  • Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1½ teaspoons salt.
  • Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
  • Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
  • Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).

Nutrition Facts : ServingSize 1 serving, Calories 707 kcal, Carbohydrate 49 g, Protein 44 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 233 mg, Sodium 1417 mg, Fiber 2 g, Sugar 7 g

AUTHENTIC GREEK MOUSSAKA



Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories     World Cuisine Recipes     European     Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

Steps:

  • Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  • Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  • Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
  • Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
  • Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  • Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  • Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  • Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

PASTITSIO (GREEK-STYLE LASAGNA)



Pastitsio (Greek-Style Lasagna) image

Do yourself a favor and try our Pastitsio (Greek-Style Lasagna). With a sprinkle of nutmeg, pastitsio is as easy to make as it is delicious.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1 lb. lean ground beef
1 small onion, chopped
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 Tbsp. HEINZ Red Wine Vinegar
2 Tbsp. butter
1-1/2 cups milk
1 cup plain nonfat Greek-style yogurt
1/4 tsp. ground nutmeg
2 cups elbow macaroni, cooked
1/4 cup POLLY-O Grated Parmesan Cheese

Steps:

  • Brown meat with onions in large skillet; drain. Stir in pasta sauce and vinegar; simmer on low heat 15 min., stirring occasionally.
  • Meanwhile, melt butter in large saucepan on low heat. Add milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring frequently. Remove from heat. Stir in yogurt and nutmeg. Add macaroni; mix lightly.
  • Heat oven to 350ºF. Spread meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with macaroni mixture and cheese.
  • Bake 45 to 50 min. or until macaroni mixture is heated through and top is lightly browned.

Nutrition Facts : Calories 470, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

GREEK LASAGNA



Greek Lasagna image

Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.

Provided by SHAWNEE1492

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 12

Number Of Ingredients 11

2 pounds uncooked elbow macaroni
2 pounds ground beef
1 medium onion, chopped
1 cup grated Parmesan cheese
1 (4 ounce) package feta cheese
2 (8 ounce) cans diced tomatoes
2 teaspoons ground cinnamon
salt and pepper to taste
3 cups milk
3 tablespoons cornstarch
¼ cup butter

Steps:

  • Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.
  • In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.
  • Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 65 g, Cholesterol 90.7 mg, Fat 22.8 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 12.1 g, Sodium 567.8 mg, Sugar 7.3 g

GREEK LASAGNA



Greek Lasagna image

I found this recipe (curled up in a drawer lol) Always meant to try it, am now posting for the 2005 Zaar World Tour/Greece!! Times are estimated.

Provided by katie in the UP

Categories     One Dish Meal

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 10

9 pieces lasagne pasta, uncooked
1 tablespoon vegetable oil
1 large onion, finely diced
2 garlic cloves, minced
1 lb eggplant, peeled and finely diced
3 cups part-skim ricotta cheese
4 ounces feta cheese, crumbled
1 cup plain low-fat yogurt
1 (28 ounce) can tomato sauce
1/2 cup parmesan cheese, grated

Steps:

  • Cook lasagne according to package directions; drain.
  • Preheat oven to 350ºF. Warm oil in a large saucepan over low heat.
  • Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes. Meanwhile, stir together the Ricotta, Feta and yogurt.
  • When vegetables are done, stir in tomato sauce. Remove from heat and set aside 1 cup of eggplant mixture.
  • In a 9 × 13 × 2-inch baking dish, spread a little of the eggplant mixture over the bottom and cover with 3 pieces of lasagne. Spoon some of the Ricotta over the lasagne. Continue to layer with eggplant mixture, lasagne, and Ricotta. Place a layer of lasagne on top. Spread the reserved eggplant over lasagne and sprinkle with Parmesan. Bake uncovered for 45 minutes, until cheese is brown.

Nutrition Facts : Calories 188.6, Fat 9.9, SaturatedFat 5.6, Cholesterol 32.9, Sodium 617.2, Carbohydrate 13.7, Fiber 2.5, Sugar 6.3, Protein 12.5

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From jocooks.com


GREEK POLENTA LASAGNA RECIPE FROM OHMYVEGGIES.COM
2014-10-27 Preheat oven to 350°F. Have an 8x12-inch pan ready. For easy assembly, have all components (polenta, ricotta mixture, sauce and mozzarella) arranged side-by-side on the kitchen counter or table. Spread a little sauce on the bottom of the pan. Lay four slices of polenta in a single layer over the sauce.
From ohmyveggies.com


PASTITSIO - GREEK LASAGNA - DADS THAT COOK
Directions. Bechamel Sauce. 1. Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
From dadsthatcook.com


SPANAKOPITA LASAGNA | MEDITERRANEAN DIET, HEALTHY GREEK ...
Place 3 – 4 lasagna strips on the bottom. Drizzle them with a little of the remaining olive oil. Spread one third of the spinach mixture over the strips. Drizzle in a spoonful or two of the béchamel. Place another 3 – 4 lasagna strips over the spinach mixture and repeat the process. Repeat once again, to have three layers of lasagna strips ...
From dianekochilas.com


GREEK LASAGNA | GROUND TURKEY LASAGNA
Add tomato flakes, olives and Greek Seasoning to the meat, stir to combine. In a separate bowl, combine feta and 1/2 cup of the mozzarella cheese, set aside. Lay phyllo out on a work surface and cut to lay flat in baking pan.
From spicesinc.com


GREEK LASAGNA (PASTITSIO) - MAKE AHEAD! - FOXES LOVE LEMONS
2022-03-28 Add flour and cook 1 minute, whisking constantly. Gradually pour in milk and cream while whisking constantly. Cook 5 to 7 minutes or until slightly thickened, stirring frequently. Remove from heat and whisk in cheese, salt, pepper, and nutmeg. Allow sauce to cool for 10 minutes, then whisk in eggs and yogurt.
From foxeslovelemons.com


BEEF MOUSSAKA: OUR GREEK STYLE LASAGNA | EAT THE HEAT
2020-08-04 Soak the currents in hot water and allow to steep of 30 minutes. In the meantime brown the beef in a large sauté pan. Transfer into a mesh strainer and drain any fat in meat and remaining in pan. Return pan to heat add olive and sauté the onions, garlic, bell peppers and red pepper flake until soft.
From eat-the-heat.com


PASTICCIO (GREEK LASAGNA) + VIDEO | SILK ROAD RECIPES
2021-07-12 Place a large skillet or Dutch oven over medium-high heat and add the olive oil, onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the ground beef. Break up the meat with a spoon and brown for 5 minutes. Pour in the red wine, cook until evaporated.
From silkroadrecipes.com


EASY GREEK ALFREDO LASAGNA ROLLS (VEGETARIAN) - COOKIN ...
2021-10-13 How To Make Greek Alfredo Lasagna Rolls. Cook the pasta: Cook until al dente according to package directions. Save 1½ cups of the pasta water. Prepare the filling: Sauté the spinach and onion with olive oil and transfer to a large bowl. In the same bowl, add the rest of the filling ingredients.
From cookinwithmima.com


BEST GREEK LASAGNA RECIPES AND GREEK LASAGNA COOKING IDEAS
2011-08-25 Greek Lasagna Recipe. Greek lasagna, also known as pastitsio, is made up of a meat filling, a creamy white sauce, and …. Read More pasta layered and baked in a pan until golden brown. Read Less. View Recipe. 3.666665.
From thedailymeal.com


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