Recipe: Pasticho

Traditional Greek baked lasagna


2 pounds ground beef

2 teaspoons salt

1/4 teaspoon pepper

1 chopped onion

1 small can tomato sauce

1/2 cup water

1 1/4 pounds large elbow macaroni

1 stick melted butter

4 cups grated parmesan cheese


Sautée ground beef and onions and 4 tablespoons of butter. Fry until meat juices are absorbed, then add the tomato sauce and season with salt and pepper. Add the water and simmer about 30 minutes. Stir several times throughout so everything cooks evenly and does not stick.

Cook macaroni in salted boiling water until al dente (about 10 minutes). Rinse, drain and combine with the remaining 4 tablespoons of melted butter.

Coat baking pan with non-stick cooking spray.

Spread half the macaroni into pan. Sprinkle with cheese and cover with meat mixture. Top with remaining macaroni and parmesan cheese.

Bechamel Sauce


1 quart milk

8 tablespoons flour

1 stick butter

12 eggs


Melt butter and add flour to make a rue. Add milk gradually, stirring constantly until slightly thickened.

Slowly add beaten eggs into the warm milk mixture and continue stirring over very low heat until thickened. Season with salt to taste.

Spread sauce slowly over macaroni and then sprinkle cheese on top. Bake in oven at 350 degrees for 1 hour.

Let cool for 30 minutes before cutting and serving.



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