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(5 ratings - rate this recipe)
Pastitio is the Greek version of lasagne and 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.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 50 mins Cook: 50 mins
Serves 4-6 Serves 4-6
Good source of iron Good source of iron
Low Sodium Low Sodium
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Meat sauce

  • 300g Quality Mark lamb mince
  • 2 tablespoons olive oil
  • 2 red onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 400g can diced tomatoes
  • 100 ml red wine or water
  • 2 teaspoons vegetable stock powder
  • 2 tablespoons tomato paste
  • 1 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ cup water


  • 200g tubular pasta, e.g. penne

Béchamel sauce

  • 40 g butter
  • 2 tablespoons plain flour
  • 200 ml milk, slightly heated


  • 1 egg, lightly beaten
  • 50 g Parmesan (or hard sheep’s milk cheese), grated


Preheat oven to 190°C.

Heat oil in a medium-sized pan and add onions and garlic. Cook for 5–10 minutes until soft and transparent. Add minced lamb and cook for a further 5–10 minutes, stirring thoroughly to brown. Add canned tomatoes, red wine or water and all remaining meat sauce ingredients. Cover and simmer for 30 minutes. Taste test and season as required with salt and pepper.

For pasta, bring a medium-sized pan of salted water to the boil. Add pasta and cook for approximately 10 minutes until just soft. It will continue to cook in the oven so there’s no need for the ‘al dente’ test. Drain pasta in a colander and leave to rest while you make the béchamel (white) sauce.

Melt butter in a saucepan and add flour. Mix to a smooth paste over a gentle heat. Take off heat and whisk in warm milk. Return to the heat and gently bring to a simmer, stirring continuously. Remove from heat.

To make up the pastitio, spoon a layer of pasta into a lightly oiled ovenproof dish. Follow with a layer of meat sauce and pasta and repeat until it’s all used up. Then spoon over the béchamel sauce and lastly the combined beaten egg and grated cheese, for a crispy topping.

Bake for at least 30 minutes until bubbling and golden brown on top.

An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 336g
Energy kJ (kcal) 1222 (291)
Protein (g) 17.2
Fat (g) 19.3
Saturated (g)
Carbohydrate (g) 11.9
Sugars (g)
Sodium (mg) 194
Iron (mg) 1.6
Zinc (mg) 2.2
Vitamin B12 (ug) 1.3
Vitamin D (ug) N/A
Selenium (ug) 5.7

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Comments & Reviews

There are: 5 reviews, with an average rating of 5.0 out of 5
This is so delicious and defiantly a family favourite, quick and easy!!
Posted by Rebecca 2016-10-04 16:50:32
Delicious, but doubled the meat. 300g just isn't enough for 3 adults!!
Posted by Verena 2014-08-22 12:08:04
Good recipe but gave it a couple of tweeks. Used store bought veg stock liquid (250ml) plus 150ml red wine into glass jug then mixed in tomato paste & dried herbs. Also doubled Oregano and serious grinding of black pepper & salt...Awesome next day!!
Posted by Bill Worthy 2014-08-22 12:07:37
This dish went down well in our house. I used 1 tbsp of oregano and made up some vegetable stock (250ml) instead of using stock powder and 100ml of water plus 1/2 cup of water. Next time I'll use red wine and the made up vegetable stock.
Posted by Gary Macey 2014-08-22 12:07:11
We have had this several times now and it is a firm favorite with our children. I was getting sick of spag bol and this seems to be just as quick to prepare and just as tasty!
Posted by Andrina McCulloch 2014-08-22 12:06:46




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