Pastitsio

Pastitsio, the Greek version of lasagna, is a decadent casserole that combines macaroni, a flavorful meat sauce, generous amounts of cheese, and a rich white sauce. However, the traditional creamy white sauce, known as béchamel, can sometimes make the dish heavy. In our quest for a lighter yet still indulgent Greek lasagna, we made a few modifications. Instead of heavy cream, we opted for whole milk in the white sauce, along with an increased amount of cheese and garlic. To enhance the flavor and creaminess, we incorporated tangy Greek yogurt. For the meat sauce, we substituted lean ground beef for the traditional lamb, reducing the grease factor. A combination of tomato sauce and tomato paste provided the perfect texture and depth of flavor. While we took some liberties with the recipe, we remained faithful to the tradition by using elbow macaroni, which created a neat and satisfying layer. Experience the vibrant and rich flavors of this Greek delicacy with our lighter version of pastitsio!

INGREDIENTS: MEAT SAUCE

• 1 tablespoon olive oil
• 1 onion, chopped fine
• 3 tablespoons tomato paste
• 6 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 teaspoons ground cinnamon
• 1½ pounds 95 percent lean ground beef
• Salt and pepper
• ½ cup red wine
• 1 (15-ounce) can of tomato sauce
• 1-ounce Pecorino Romano cheese, grated (½ cup)

PASTA AND BÉCHAMEL SAUCE

• 8 ounces (2 cups) elbow macaroni
• Salt and pepper
• 5 tablespoons unsalted butter
• ½ cup all-purpose flour
• 3 garlic cloves, minced
• 5 cups whole milk
• 3 ounces Pecorino Romano cheese, grated (1½ cups)
• 3 large eggs
• ⅓ cup whole-milk Greek yogurt

PREPARATIONS: MEAT SAUCE:

1. Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
2. Heat olive oil in a 12-inch skillet over medium heat until shimmering. Add the chopped onion and cook until softened approximately 5 minutes.
3. Stir in tomato paste, minced garlic, dried oregano, and ground cinnamon. Cook until the paste begins to darken, about 1 to 2 minutes.
4. Add the ground beef and 1 teaspoon of salt. Cook, breaking up the meat with a wooden spoon, until it is no longer pink, approximately 5 minutes.
5. Stir in the red wine and cook until it reduces to about 1 tablespoon, about 2 to 4 minutes.
6. Add the tomato sauce and simmer until slightly thickened about 10 minutes.
7. Remove the skillet from heat, stir in the grated Pecorino Romano cheese, and season with salt and pepper to taste. Set aside. (The sauce can be refrigerated in an airtight container for up to 3 days. Before assembling the casserole, reheat it in the microwave, covered, until hot, approximately 1 minute.)

PASTA AND BÉCHAMEL SAUCE:

1. Bring 4 quarts of water to a boil in a large Dutch oven. Add the elbow macaroni and 1 tablespoon of salt. Cook, stirring often, until the pasta is nearly al dente.
2. Drain the pasta, rinse with cold water until cool, and drain again. Transfer to a large bowl.
3. Dry the now-empty pot, add the unsalted butter, and melt it over medium heat. Stir in the flour and minced garlic and cook until the mixture is golden and fragrant about 1 minute.
4. Slowly whisk in the whole milk until the sauce is smooth. Simmer until thickened and reduced to 4 cups, approximately 12 minutes.
5. Remove the pot from heat, whisk in 1 cup of grated Pecorino Romano cheese until melted, and season with salt and pepper to taste.
6. Stir 2 cups of the béchamel sauce into the cooked pasta until combined. Transfer the mixture to a 13 by 9-inch baking dish.
7. In the now-empty pasta bowl, beat the eggs until combined. Whisk in 1 cup of the béchamel sauce to temper the eggs. Slowly whisk the tempered egg mixture into the remaining béchamel sauce. Whisk in the Greek yogurt.
8. Spread the meat sauce over the macaroni in the baking dish, then top it with the egg-béchamel mixture. Sprinkle with the remaining Pecorino Romano cheese.
9. Bake until golden brown, approximately 35 to 40 minutes.
10. Let the casserole cool for 10 to 15 minutes before serving.

YIELD:

• This recipe yields approximately 8 servings.

SPECIAL INSTRUCTIONS:

• Do not use 2 percent or nonfat Greek yogurt in this recipe.

TIPS:

• Serve pastitsio with a side of Greek salad or steamed vegetables to complete the meal.
• Leftover pastitsio can be refrigerated and enjoyed as a delicious meal the next day. Reheat it in the oven or microwave before serving.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 524
• Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 144mg
• Carbohydrates: 35g
• Protein: 36g
• Fiber: 3g
• Sodium: 740mg

In conclusion, our lighter version of pastitsio offers a delightful twist on the classic Greek lasagna. By making a few adjustments to the traditional recipe, we have created a vibrant and flavorful dish that doesn’t weigh you down. The switch to whole milk in the béchamel sauce, along with the addition of Greek yogurt, ensures a rich and creamy texture without the heaviness of heavy cream. The lean ground beef and tomato sauce create a savory meat sauce that perfectly complements the pasta. This lighter pastitsio allows you to savor the authentic flavors of Greece without guilt. Enjoy the golden perfection of this Greek delicacy, knowing that you’re indulging in a healthier version that still delivers on taste and satisfaction.