published Jul 12, 2021, updated Apr 29, 2024 It’s a Mediterranean lasagna! Inspired by the Italian pasticcio, this pastitsio recipe has a springy pasta base, an amazing cinnamon-scented bolognese-like sauce in the middle, and bubbling bechamel sauce baked on top. All together in one bite, it’s just too appetizing to resist. I love authentic Mediterranean ingredients, but I do identify substitutes that are more accessible in other parts of the world so that anyone, anywhere, anytime can enjoy traditional Greek flavors. At first glance, you might confuse it with moussaka, but there are no vegetables hidden in these layers! Just meat, cheese, and pasta. 

9×13″ Baking Dish – For thinner Greek lasagna, use a 10×15″ baking pan. Dutch Oven or Skillet – To transition easily from sautéeing to browning to simmering the meat sauce. Non-stick Saucepan – Use a good, non-stick pan for the thick bechamel sauce. 

Storing and Reheating

If you saw the recipe card and noticed that this pastitsio recipe makes 10 servings, you’re probably wondering what to do with your leftovers!  Any remaining pasticcio can be refrigerated for up to 4 days. Reheat in the oven at 350°F or covered in the microwave. Love this recipe? Share it with the world on Pinterest.

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