Pastitsio (Greek Lasagna)

This recipe for traditional Pastitsio (Greek Lasagna) was given to me by a Greek family who has had this recipe in their family recipe collection for a very long time.

Watch the video showing you how to make Pastitsio, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Slice of Pastitsio (Greek Lasagna)

Pastitsio is a favorite traditional Greek dinner recipe.  It’s a Greek version of lasagna- characterized by a white and creamy bechamel sauce used in place of marinara and a hint of cinnamon.  And I think you’ll find that this is one of the most delicious dinner recipes you’ve ever had!

How to Make Pastitsio : pasta and cheese layer

How do you make Pastitsio?

It’s layered just like traditional Italian lasagna.  The layers are as follows:  noodles tossed in egg are topped with Greek cheese.

How to Make Pastitsio : meat and cheese layer

A generous layer of meat sauce makes up the next layer.

How to Make Pastitsio : pasta and cheese layer

Then, more noodles and cheese!

How to Make Pastitsio : Bechamel Sauce and cheese layer

On top is the final layer of the bechamel sauce and more cheese!

Pastitsio fresh baked out of the oven

It’s baked for 40 to 45 minutes, blending all of those layers together to create a fabulous meal.

Cutting slices of Pastitsio

The best tip I received about making Pastitsio is to make it early in the morning (or the night before), and then warm up individual slices when ready to eat.  You certainly don’t have to make it this way, just know that the pasta dish will be more “loose” and will not likely cut into neat squares as you see in the photos here.

Serving a slice of Pastitsio

It will be tremendously delicious either way you decide to make it!

Up close slice of Pastitsio

I do love how the layers are clearly seen in the slices.  They’re a little mesmerizing.

My family LOVES, LOVES, LOVES this recipe.  The bechamel sauce is a welcome change over the usual marinara, the hint of cinnamon in the meat layer is an interesting addition, and the Greek cheese connecting all of the layers is delicious!  Authentic Greek recipes are the absolute best!

Slice of Pastitsio

If you enjoy Greek recipes, you might also like my Greek Spinach Pie or my Greek Butter Cookies.  You definitely have to try making Greek Tzatziki too!

4.94 from 15 votes

Pastitsio (Greek Lasagna)

This is truly a unique dinner recipe that is very different than traditional lasagna!

Course Main Course
Cuisine Greek
Keyword greek, Lasagna, Pastitsio
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 707 kcal



  • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 1 quart whole milk, warmed until hot
  • 1 1/2 teaspoons salt
  • 3 large eggs


  • 4 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 2 pounds 90% lean ground beef
  • 1/8 teaspoon ground cinnamon
  • salt and pepper, to taste
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 1 pound ziti pasta
  • 3 large eggs, beaten
  • 1 1/2 teaspoons salt
  • 12 to 16 ounces Kasseri or Kefalotiri cheese, grated (see notes below)



  1. 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.


  1. 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.


  1. 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 1 1/2 teaspoons salt.


  1. 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).
  2. 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.
  3. 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).

Recipe Video

Recipe Notes

  • *Whole Foods carries Kasseri cheese- or check a specialty cheese shop.  If you have trouble locating Greek cheeses, you can sub Parmesan.
Nutrition Facts
Pastitsio (Greek Lasagna)
Amount Per Serving (1 serving)
Calories 707 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 19g 95%
Cholesterol 233mg 78%
Sodium 1417mg 59%
Potassium 664mg 19%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 7g
Protein 44g 88%
Vitamin A 19.6%
Vitamin C 2.8%
Calcium 55.8%
Iron 22.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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  • Betty wrote:

    I am Greek and Pastitsio is a staple from waaaayyy back in the day! This is an incredible recipe. Clear instructions and perfect finish! The only thing I found challenging was translating some of the measurements.For example, 1 pound of pasta, 2 pounds of meat, 1 quart of milk and the ounces in cheese. I had to do some sleuthing to figure it out. But WOW , when I followed it exactly, it was and is a HIT in our home. I’ve served it to crowds and my little one requests it regularly. Thank you for sharing!

  • Loreal Furfaro wrote:

    First time making this dish and I love this recipe tastes just like I remember it tasting when I was a kid. I am vegetarian tho so I used Gardein vegetarian beef crumbles and followed everything else the same and even my meat eating friends loved it. I did add some black pepper to my Bechemel sauce.

  • Yanna Vlachakis wrote:

    The white cheese in between your layers looks like a soft cheese like mozzarella. Kasseri and Kefalotiri are both hard cheeses. As is parmesan. So what dis you use here?

    • Lori Lange wrote:

      I used Kasseri in the photos.

  • Jennifer wrote:

    Can I freeze this?

    • Lori Lange wrote:

      I think that would probably be okay, but I haven’t tried it.

  • Erin | Dinners,Dishes and Dessert wrote:

    YUM!!! I love this delicious version!!!

  • Charity wrote:

    Our local diner serves pastitsio and it’s so good! Excited to try making it at home!