Pastistio
Greece's answer to lasagne
4 - 6
Serves
15 mins
Prep Time
50 mins
Cook Time
Recipe author
Sue Hamilton and Dana Alexander
A hearty cousin of lasagne, pastitsio is a Greek version of the dish and adds unexpected flavors to meat, tomatoes, and pasta. It is the signature dish at most local tavernas. A good family favourite, it can be prepared the day before and reheated easily, sliced into portions.
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Ingredients
Meat Sauce
300g Quality Mark lamb mince
2 Tbsp olive oil
2 red onions
thinly sliced
2 garlic cloves
finely chopped
400g chopped tomatoes
100ml red wine
2 tsp, powdered vegetable stock
2 Tbsp tomato paste
1 tsp ground cinnamon
1 tsp paprika
1 tsp dried oregano
1/2 cup water
Pasta
250g small pasta shapes
Béchamel Sauce
40g butter
2 Tbsp white flour
200ml, slightly heated milk
Topping
1 egg
lightly beaten
1/2 cup grated Parmesan cheese
Method
To Make Mince
To Make Pasta
To Make Sauce
To Assemble
1
Preheat oven to 190°C.
2
Heat oil in a medium-sized pan and add onions and garlic.
3
Cook for 5–10 minutes until soft and transparent.
Start Timer
4
Add minced lamb and cook for a further 5–10 minutes, stirring thoroughly to brown.
Start Timer
5
Add canned tomatoes, red wine or water and all remaining meat sauce ingredients.
6
Cover and simmer for 30 minutes.
Start Timer
7
Taste test and season as required with salt and pepper.
Nutrition Information per Serving (323g)
This nutrition analysis is based on 6 serves.
Energy
1554kJ (371 kcal)
Protein
21.4g
Total Fat
21.2g
Saturated Fat
9.2g
Carbs
18.9g
Dietary Fibre
4.0g
Sodium
666mg
Iron
2.4mg
Zinc
3.0mg
Vitamin B12
1.1µg
