Greek Lasagna or Pastizio

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 2 packs pasta (macaroni)
  • Salt water
  • 1 large onion (s)
  • 3 clove (s) garlic
  • 2 tablespoon olive oil
  • 600 g minced meat, mixed
  • 1 tablespoon oregano, dried
  • 1 tablespoon tomato paste
  • 1 teaspoon cinnamon powder
  • 1 can tomato (s)
  • 500 ml bechamel sauce
  • 1 packet cheese (Gouda), grated
  • salt and pepper
  • Fat for the shape
Greek Lasagna or Pastizio
Greek Lasagna or Pastizio
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Instructions

  1. Break the macaroni 1 time in the middle and cook in the boiling salted water for about 8 minutes. Drain, quench and drain well. Roughly dice the onions. Finely chop the garlic.
  2. Heat the olive oil in a pan and fry the minced meat until crumbly. Add onions, garlic and oregano and fry briefly. Stir in the tomato paste, dust with cinnamon and deglaze with the tomatoes. Simmer over medium heat for about 12 minutes. Season with salt and pepper.
  3. Layer the pasta, the minced meat and bechamel sauce like a lasagna in a well-greased casserole dish (mince, bechamel sauce, noodle, mince sauce, bechamel sauce). Repeat the process until the ingredients are used up. Finally, spread the grated Gouda over the top. Bake in a preheated oven (top / bottom heat: 200 ° C, fan oven: 175 ° C) for approx. 40 minutes.

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