Pasticho, a Greek Lasagna
My aunt Niki makes the best pasticho, a Greek lasagna. This is her recipe.
Ingredients
- 1 box of Penne pasta
- 1 lb of ground beef/hamburg
- 1 large onion
- Olive oil
- 1 can of tomato sauce or tomato paste
- 1 tablespoon of water
- Himalayan pink salt
- Pepper
- 7 eggs
- 6 cups of milk
- 9 heaping tablespoons of flour
- 1.5 cups of Parmesan cheese
Directions: Prep
- Pre-heat the oven to 350 degrees.
Directions: Meat sauce
- Chop the onion.
- Add a little bit of olive oil to the bottom of a pan.
- Add the onion to the pan.
- Add the hamburg to the pan. Cook until brown.
- Add the tomato sauce.
- Add the tablespoon of water.
- Add salt and pepper.
- Put the meat sauce to the side and let it cool down.
- After it has cooled down, add three eggs and stir.
Directions: White Sauce
- Add the six cups of milk to a pot.
- Heat the milk on low heat.
- Once warm, start adding the nine heaping tablespoons of flour.
- Keep stirring/whisking the mixture to smooth out any lumps.
- Add salt.
- Keep stirring until the sauce is thick.
- Add four eggs.
- Whisk in the eggs.
- Add some parmesan cheese.
- Put to the side.
Directions: Pasta
- Add water to a pot.
- Add salt.
- Boil the water.
- Add one box of penne pasta.
- Cook al dente.
- Strain and put to the side.
Directions: Pasticio
- Take a pan, and add a little olive oil to the bottom.
- Add the pasta, except for one handful.
- Sprinkle one cup of parmesan cheese over the pasta.
- Spoon the hamburg over the pasta.
- Sprinkle a little more parmesan cheese on the hamburg.
- Add the last of the pasta to the pan. Note: It will not cover the hamburg.
- Add the white sauce.
- Bake for one hour at 350-375 degrees until brown.
- Do not burn.
