This is a recipe that my mom, now called YiaYia, is well known for. Growing up, I did attend the yearly greek festival at the greek orthodox church that she attended in Hermosa Beach. If there was a competition, all who have eaten her Pastitsio can confirm that my Greek Mama would win first place. She originally created her version of the recipe from the Greek cookbook that is sold at the Hermosa Beach greek festival. I’m attempting to officially get her recipe into writing. I hope you enjoy!
Pairs well with Balsalmic Glazed Green Beans for a more complete meal.
Pastitsio / Greek Lasagna
Ingredients
Meat Sauce
Cream Sauce
Instructions
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Cook macaroni in boiling salted water. Rinse, drain, and set aside.
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Heat up skillet and drizzle olive oil to coat. Brown onion and meat. Drain out excess grease. Add butter and minced garlic. After a minute or so, add tomato paste and seasonings. Simmer for 20.
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Meanwhile, prepare the cream sauce. Melt the butter in a large sauce pan over low heat, then slowly add the flour. Mix constantly.
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When combined into a roux sauce and golden brown, gradually add in milk. Add in 1 cup grated Romano. Pro tip: heat milk up for a minute or two in the microwave to bring temperature up a little quicker
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Simmer until the sauce thickens, still stirring constantly.
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Remove from heat. Beat the eggs.
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When the sauce has cooled some, gradually add in the beaten eggs.
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Prepare the lasagna.
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Spray nonstick spray or butter on a large casserole dish. I have come to decide I can’t find a better pan than the aluminum disposable pans.
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Spread half of the cooked macaroni evenly in the baking pan. Cover with 1.5 cups of the cream sauce. Stir lightly into macaroni.
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Spread all of the meat sauce over this. Cover with remaining macaroni and then seal with the remaining cream sauce. Generously sprinkle grated Romano cheese on the top.
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Bake at 350℉ for 45 minutes to one hour, until golden brown and bubbly.
Note
For a complete meal, this pairs well with green beans that are first cooked in boiling water, then drained. Saute in olive oil and add balsalmic vinegar, garlic salt, sugar, and pepper to taste. Link to recipe here:
