Greek Lasagna (Pastitsio)
Hello Greek Lasagna. This diner classic can rival its Italian cousin as long as you keep it light and flavorful.
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 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.