Greek Lasagna (Pastitsio)

From Cook's Country | February/March 2011

Why this recipe works:

Béchamel, a dairy-based white sauce thickened with a butter and flour roux, formed the basis for our Greek Lasagna (Pastitsio), but it early versions were extremely bland. Pecorino Romano helped boost the flavor, as did the addition of minced garlic and Greek yogurt.

To keep the grease factor… read more

Béchamel, a dairy-based white sauce thickened with a butter and flour roux, formed the basis for our Greek Lasagna (Pastitsio), but it early versions were extremely bland. Pecorino Romano helped boost the flavor, as did the addition of minced garlic and Greek yogurt.

To keep the grease factor to a minimum, we used 93 percent lean ground beef instead of traditional lamb. Adding a little red wine bolstered the acidity enough to balance the rich meat sauce and bé’chamel.

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Serves 8 to 10

You will need a total of 4 ounces of Pecorino Romano cheese. Use whole milk Greek yogurt in this recipe.

Ingredients

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