Greek Lasagna (Pastitsio)

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Rule #348: Good food is meant to be shared.

Pastitsio is a traditional Greek dish that is basically a Greek Lasagna. It’s filled with a savory meat sauce, tubular pasta, and topped with a thick and cheesy béchamel sauce. It’s a nice change-up from Italian Lasagna, and although I use ground lamb, you can definitely substitute for ground sirloin. We love our Greek Lasagna (Pastitsio) with a simple salad on the side and a full-bodied red wine.

Pastitsio Authentic Recipe

I don’t know what it is about a hearty dish like Pastitsio that makes me wanna call all my neighbors over for a big family dinner. There’s something about delicious comfort food and good conversation to make a Sunday evening memorable.

Pastitsio Easy Recipe

To Make the Meat Sauce (Bolognese) for Greek Lasagna (Pastitsio)

First, we’ll make the meat sauce (or bolognese) for the base of the dish. To a large Dutch oven or skillet over medium-hight heat, add olive oil and heat until shimmering.

Next, add in a diced yellow onion. Sauté the onion until translucent (about 8 minutes).

Then, add in 2 lbs. of lean ground lamb (or ground sirloin). The flavor of the lamb is subtle, yet so beautifully Greek. I’d suggest trying it or even doing half lamb and half sirloin.

Cook the meat until browned, stirring occasionally (about 8 minutes).

Next, add in your seasonings: 1/2 tsp. ground oregano (or 2 tsp. fresh, chopped), 3/4 tsp. ground cinnamon, a pinch of ground cloves, 1 1/2 tsp. Kosher salt, and 1/2 tsp. freshly ground black pepper.

Then, add in 4 cups (32-oz.) marinara sauce. Our favorite and go-to is always Rao’s Marinara.

Finally, add in 1 lb. cooked pasta. We use either ziti or penne pasta. Boil it in heavily-salted water until al dente, about 8 minutes.

To Make the Béchamel Sauce

Now, we’ll make the topping for our Pastitsio: béchamel sauce. In a standing mixer or large bowl, add in 3 1/4 cups (30-oz.) ricotta cheese.

Then add in 4 large egg yolks.

Now, add in 1/2 tsp. ground nutmeg.

Then add in 3/4 cup shredded Parmesan cheese.

Finally, add in 1/4 tsp. freshly ground black pepper and 1/2 tsp. Kosher salt.

Blend everything until well combined.

To Assemble the Greek Lasagna (Pastitsio)

Preheat the oven to 350. Spray a 9×13″ baking dish with cooking spray, then pour in the bolognese sauce mixed with the pasta.

Now, top with the béchamel sauce.

Spread the sauce evenly over the top. Bake at 350 for 20 minutes, until heated through.

Finally, turn the oven to broil (550). Broil for about 5 minutes, until the top is golden-brown. Allow to rest 10 minutes before serving.

To garnish, I just sprinkle on a little chopped parsley.

All the flavors of Greece in one little plate. Hearty, savory, comforting.

Pastitsio Recipe Greek Baked Pasta

She’s the perfect dish to share with the ones you love!

Recipe Pastitsio

Another bonus: Pastitsio freezes well, just like lasagna.

Greek Baked Pasta Pastitsio

Like I said before, we serve ours with a simple salad and a full-bodied red wine. The perfect Sunday Supper.

Pastitsio Authentic Recipe

Greek Lasagna (Pastitsio)

Greek Lasagna (Pastitsio) is a savory blend of a meat sauce, tubular pasta, and thick, cheesy béchamel sauce on top.
Prep Time 25 minutes
Cook Time 20 minutes
Broil Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 12
Calories 542 kcal


Meat Sauce and Pasta

  • 2 tbs. extra-virgin olive oil
  • 1 small yellow onion diced
  • 2 lbs. lean ground lamb or ground sirloin
  • 2 tsp. fresh oregano chopped (or ½ tsp. ground oregano)
  • ¾ tsp. ground cinnamon
  • Pinch of ground cloves
  • tsp. Kosher salt plus more for pasta water
  • ½ tsp. freshly ground black pepper
  • 4 cups 32-oz. marinara sauce (we love Rao’s)
  • 1 pound ziti or penne pasta

Béchamel Sauce

  • cups 30-oz. fresh ricotta cheese
  • 4 large egg yolks
  • ½ tsp. ground nutmeg
  • ½ tsp. Kosher salt
  • ¼ tsp. freshly ground black pepper
  • ¾ cup Parmesan cheese shredded
  • Chopped parsley for garnish


To Make the Meat Sauce and Pasta

  • Preheat the oven to 350.
  • In a large skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the diced onion and cook until translucent (about 8 minutes). Add the ground lamb, breaking up with a wooden spoon. Sprinkle on the seasonings (oregano, cinnamon, cloves, salt, and pepper). Cook until meat is browned.
  • Meanwhile, bring a large pot of heavily-salted water to a boil. Once boiling, cook the pasta until al dente (about 8 minutes). Drain and set aside.
  • To the lamb mixture, add in the marinara sauce, stir, and bring to a boil. Boil over medium-high heat until the sauce has reduced slightly (about 5 minutes).

To Make the Béchamel Sauce

  • In a blender, standing mixer, or large bowl, add in the ricotta cheese, eggs, nutmeg, salt, pepper, and Parmesan cheese. Blend or mix until well combined.

To Assemble the Greek Lasagna (Pastitsio)

  • Add the pasta to the lamb ragú and toss until combined. Transfer to a 9×13” baking dish sprayed with cooking spray. Top with béchamel sauce, spreading evenly.
  • Bake at 350 for 20 minutes, until heated through.
  • Finally, turn on the broiler to 500. Broil for about 5 minutes, until the top is golden brown.
  • Let rest 10 minutes before serving. Garnish with freshly chopped parsley.


Béchamel sauce can be made, covered, and refrigerated up to 1 day ahead of assembly time. 


Serving: 1gCalories: 542kcalCarbohydrates: 37gProtein: 30gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 158mgSodium: 926mgPotassium: 440mgFiber: 3gSugar: 5gVitamin A: 805IUVitamin C: 6mgCalcium: 267mgIron: 3mg

Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.

Keyword Greek Lasagna, Ground Beef Recipess, Ground Lamb, Pastitsio
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