Greek Lasagna (Pastitsio)
Appears in Cook's Country February/March 2011
Hello Greek Lasagna. This diner classic can rival its Italian cousin as long as you keep it light and flavorful.
WHY THIS RECIPE WORKS
Béchamel, a dairy-based white sauce thickened with a butter and flour roux, formed the basis for our Greek Lasagna (Pastitsio), but it early versions were extremely bland. Pecorino Romano helped boost the flavor, as did the addition of minc...