Greek Lasagna Recipes

PASTITSIO (GREEK LASAGNA)

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).

PASTITSIO

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

GREEK LASAGNA

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.

PASTITSIO - GREEK LASAGNA

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.

GREEK LASAGNA-VEGETARIAN

Steps:

• In a saucepan, warm the olive oil briefly on medium heat. Add the onions and saute for about 5 minutes, stirring frequently until the onions have begun to release their juices. Stir in the garlic and marjoram and saute until the onions are translucent. Add tomatoes, cover, and bring to a simmer. Then reduce the heat to medium low, just enough to maintain a simmer. Add the olives, salt, and pepper. Add the dill just before assembling lasagna for best flavor.
• Preheat oven to 400*F. Lightly oil a large baking sheet.
• While the sauce gently simmers, lay the eggplant rounds on baking sheet. Brush them with olive oil. Bake, uncovered for about 15 minutes. Remove the eggplant from the oven and reduce the heat to 350*F.
• Meanwhile, in a bowl, mix the eggs, cottage cheese, fennel, and 1 cup of the feta cheese together and set aside.
• Lightly oil a 8"x10"x3" casserole dish. Evenly spread 2 cups of the tomato sauce in the bottom of the dish. Top with a layer of noodles and cover with 1 cup of the tomato sauce. Next, layer all of the eggplant rounds, 1 cup of the feta cheese, a second layer of noodles, and another cup of the sauce. Finish with all of the egg and cottage cheese mixture, a third layer of noodles, the rest of the sauce, and the remaining cup of feta cheese.
• Cover the lasagna with foil and bake for 45 to 60 minutes. Remove from the oven, uncover the lasagna, and let it sit for 10 to 15 minutes before serving. Enjoy!