pasticcio: the Greek answer to lasagne

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining moisture.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and lactose-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

Chop the onions and garlic and shallow fry them in 2 soup spoons of olive oil for 5 minutes.

Add the minced meat and keep pressing until it completely breaks down. If needed, use a potato masher to assist.

Once the meat is broken down, add 1 full glass of red wine.

Add 1 teaspoon of salt, ½ teaspoon of paprika, 1 teaspoon of oregano, and grind some black pepper to taste.

Add the tomato concentrate and chopped fresh mint, then mix well and let simmer for 30 minutes.

Boil the long thick hollow pasta (or penne) a couple of minutes less than the package instructions so they are soft but not fully cooked.

Add 30gr of butter to the pasta and mix well.

In a saucepan, combine 2 pints of full fat milk, 30gr of butter, 250gr of flour, 2 eggs, salt, and pepper to taste.

Whisk vigorously over medium heat for 15 minutes until the sauce thickens.

Pour the pasta into the bottom of the largest oven dish.

Layer the meat sauce evenly on top of the pasta and press lightly with a spatula.

Pour the béchamel on top until it reaches the top of the dish without overflowing.

Cook in a 180 degree Celsius oven for 1 hour.

Let cool a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens