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Greek Lasagna

Greek Lasagna

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
SHAWNEE1492

SHAWNEE1492

Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 65g
  • 21%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.
  2. Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.
  3. In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.
  4. Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.
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Reviews

Morena
43

Morena

10/23/2003

I was hoping that this would be a simpler version of the real Greek lasagna, pastitso, but it wasn't. As it is, it's rather a bland mess. I had to alter it substantially to get something we were happy eating. First up, you need a flavourful sauce as a sturdy base for the pasta. After browning the meat and onions, add the tomatoes, salt and pepper, and extra seasonings of oregano, garlic, and parsley (a splash of red wine is not only traditional but delicious), and allow to simmer until slightly reduced and flavourful. Only then should you add the pasta and cheeses. The white sauce is also very weak: thin-looking and thin-tasting. It needs to be made with all purpose flour, and it also needs seasoning with salt, pepper and nutmeg. I give my own variation five stars, but the original is only two. Sorry!

Yiannis Mikros
21

Yiannis Mikros

7/11/2006

This is called "pastisio" in Greek, and the only recommendation I can add is to double the cinnamon and perhaps use Romano instead of parmesan (stronger flavour). Greek comfort food, my mom's is my favourite food in the world!

LCNDYCAN
20

LCNDYCAN

6/5/2003

I followed the suggestions of other reviews and halved the amount of pasta, doubled the feta cheese, and cooked it in layers. Thank you, everyone! It turned out great. I used flavored feta cheese and added spices typical of other Greek recipes I have (since I couldn't find a Greek spice at the store), and it was very flavorful. I layered it pasta first, then the feta cheese, then beef, tomatoes, and finally Parmesan. I added a clove of garlic to the beef and onion during cooking. This is also where I added 2 t. chili powder, 2 t. ground cumin, and 1/4 t. ground red pepper along with the 2 t. cinnamon. I drained the tomatoes of their juice and added 3 T. of lime juice to them. My whole family loved it, and I will most definitely make it again...soon.

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