Greek Lasagna (Pastitsio)

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Appears in Cook's Country February/March 2011

SERVES8 to 10

TIME2½ hours

Greek Lasagna (Pastitsio)

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...

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