Greek Pastitsio Recipe (Greek Lasagna with Béchamel)

I added a pack of mushrooms to the meat, made a little too many noodles. I think it could use more spice, salt, tomato in the meat sauce. Make bechemel as written for sure.

subheading: Base Ingredients:

450g/ 15oz. bucatini pasta, penne or ziti

110g/ 4oz. feta cheese

2 egg whites

subheading: For the meat sauce:

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

¼ of a cup olive oil

2 teaspoons sea salt and freshly ground black pepper (to taste)

subheading: For the bechamel:

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

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Note: Ingredients may have been altered from the original.

Directions at mygreekdish.com

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