PASTITSIO Greek Lasagne
- Replies 9
This is a really delicious pasta . Served in all Greek Restaurants and Taverna's.
Serves 8
Ingredients
Mince:
3 Tbsp olive oil
1kg beef mince
1 onion chopped
3 garlic chopped
1/2 beef stock
2 Tablespoon tomato paste
3 bay leaves
400g crushed tomato
1/2 tsp dried oregano
1 cup water
Salt and pepper to taste
Bechamel
1/3 cup butter
1/2 cup plain flour
1 Tbsp corn flour
6 cups full cream milk
Salt and pepper to taste
Pasta
Macaronia - tubular pasta I use Penne
1/4 cup butter Melted
1 1/2 teaspoon nutmeg
2 eggs lightly beaten
1/2 cup parmesan cheese or 1 packet of dried parmesan
1/2 teaspoon each salt n pepper
Method
PASTA
1. Boil pasta, drain, add to a large bowl, add melted butter ,parmesan cheese, 1 1/2 teaspoon nutmeg and 2 lightly beaten eggs Set aside and begin the meat sauce.
MEAT SAUCE
2. Over medium heat combine the oil, onion and garlic and sauté until soft. Add the beef mince and break it apart over the heat stirring through continuously until it’s browned (approx 10 mins).
3. Pour in the beef stock cook for 2-3 minutes. Add the crushed tomatoes, tomato paste and herbs Follow by adding 1 cup of water and combine everything well. Add salt n pepper and allow the sauce to simmer over medium heat for approximately 30-40 minutes with the lid ajar stirring occasionally.
4. Preheat your oven to 180c / 160°C fan-forced .
BÉCHAMEL SAUCE
To prepare the bechamel add the butter to a saucepan and melt.
Remove from stove and add, flour and corn flour to the pot and mix. Place back on stove over medium heat . Follow by adding a cup of milk at a time to the pot, adding each one once the previous has thickened. Whisk continuously until all the milk has been added and the bechamel has thickened season with salt n pepper to tastetand remove from heat.
Grease a medium to large baking dish.
ASSEMBLING
Pour in half the meat sauce then half the pasta. Top with half the béchamel sauce . Repeat layers ending with the Béchamel sauce. Sprinkle Parmesan on top
Bake for approx 30 mins until golden on top. Once ready allow the pastitsio to sit for 20 minutes before cutting.
I serve with tossed garden salad or Greek salad.
Kali Orexi! Greek for Bon Appetite
Serves 8
Ingredients
Mince:
3 Tbsp olive oil
1kg beef mince
1 onion chopped
3 garlic chopped
1/2 beef stock
2 Tablespoon tomato paste
3 bay leaves
400g crushed tomato
1/2 tsp dried oregano
1 cup water
Salt and pepper to taste
Bechamel
1/3 cup butter
1/2 cup plain flour
1 Tbsp corn flour
6 cups full cream milk
Salt and pepper to taste
Pasta
Macaronia - tubular pasta I use Penne
1/4 cup butter Melted
1 1/2 teaspoon nutmeg
2 eggs lightly beaten
1/2 cup parmesan cheese or 1 packet of dried parmesan
1/2 teaspoon each salt n pepper
Method
PASTA
1. Boil pasta, drain, add to a large bowl, add melted butter ,parmesan cheese, 1 1/2 teaspoon nutmeg and 2 lightly beaten eggs Set aside and begin the meat sauce.
MEAT SAUCE
2. Over medium heat combine the oil, onion and garlic and sauté until soft. Add the beef mince and break it apart over the heat stirring through continuously until it’s browned (approx 10 mins).
3. Pour in the beef stock cook for 2-3 minutes. Add the crushed tomatoes, tomato paste and herbs Follow by adding 1 cup of water and combine everything well. Add salt n pepper and allow the sauce to simmer over medium heat for approximately 30-40 minutes with the lid ajar stirring occasionally.
4. Preheat your oven to 180c / 160°C fan-forced .
BÉCHAMEL SAUCE
To prepare the bechamel add the butter to a saucepan and melt.
Remove from stove and add, flour and corn flour to the pot and mix. Place back on stove over medium heat . Follow by adding a cup of milk at a time to the pot, adding each one once the previous has thickened. Whisk continuously until all the milk has been added and the bechamel has thickened season with salt n pepper to tastetand remove from heat.
Grease a medium to large baking dish.
ASSEMBLING
Pour in half the meat sauce then half the pasta. Top with half the béchamel sauce . Repeat layers ending with the Béchamel sauce. Sprinkle Parmesan on top
Bake for approx 30 mins until golden on top. Once ready allow the pastitsio to sit for 20 minutes before cutting.
I serve with tossed garden salad or Greek salad.
Kali Orexi! Greek for Bon Appetite
Last edited by a moderator:
.png){kind=icon}
