Greek lasagna (Pastichio)

Greek lasagna (Pastichio)

  • 2.5 lbs minced beef (1KG)
  • 2 teaspoons Greek One Spice®
  • ½ cup tomato puree
  • ½ cup water
  • 1 onion, chopped fine
  • ½ cup butter
  • 4 tablespoons butter
  • 4 cups grated parmesan cheese
  • ½ cup fresh chopped parsley
  • ½ cup plain breadcrumbs
  • 1 lb (500g) macaroni

Preheat oven at 350° (180°) degrees.  Grease large baking dish with melted butter and then sprinkle cheese and bread crumbs on the bottom of dish.  Cook macaroni for 8 minutes, rinse with cold water, and drain well.  Add ½ cup melted butter, set aside.

In a frying pan, cook meat until juices are absorbed.  Season with Greek One Spice® add butter, onions and parsley.  Cook for 5 minutes. Add tomato puree and water.  Simmer for 10-15 minutes.

Arrange in layers: Place ½ of the noodles in the pan.  Sprinkle with grated cheese and then all of the meat mixture.  Top with the remaining noodles and grated cheese and finish with the cream mixture over the top with grated cheese on top.  Bake at 350° (180°) for 45-50 minutes.

Cream mixture (Crema)

  • 6 egg yolks, lightly beaten
  • ½ cup butter
  • 4 cups whole milk
  • ½ overflowing cup flour
  • Greek One Spice® to taste
On a low heat, place butter into a sauce pan, once melted add flour, stir constantly until slightly brown and then gradually add milk and continue to stir until it starts to thicken.  Gradually add eggs, cook until it becomes a thick sauce.  Add Greek One Spice® to taste


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