Pastitsio (Greek Lasagna) #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

This formula for customary Pastitsio (Greek Lasagna) was given to me by a Greek family who has had this formula in their family formula assortment for an exceptionally significant time-frame.

Watch the video telling you the best way to make Pastitsio, at that point look to the base of this post and print out the formula so you can make it at home.

Pastitsio is a most loved conventional Greek supper formula. It's a Greek variant of lasagna-portrayed by a white and smooth bechamel sauce utilized instead of marinara and a trace of cinnamon. What's more, I think you'll see this is one of the most scrumptious supper plans you've at any point had!

The best tip I got about creation Pastitsio is to make it promptly in the first part of the day (or the prior night), and afterward warm up singular cuts when prepared to eat. You absolutely don't need to make it along these lines, simply realize that the pasta dish will be increasingly "free" and won't almost certainly cut into flawless squares as you find in the photographs here.

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INGREDIENTS

• BECHAMEL SAUCE:
• 6 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• 1 quart whole milk, warmed until hot
• 1½ teaspoons salt
• 3 large eggs
• MAIN DISH:
• 4 tablespoons unsalted butter
• 2 medium onions, chopped
• 2 pounds 90% lean ground beef
• 1/8 teaspoon ground cinnamon
• salt and pepper, to taste
• 1/2 cup water
• 2 tablespoons tomato paste
• 1 pound ziti pasta
• 3 large eggs, beaten
• 1½ teaspoons salt
• 12 to 16 ounces Kasseri or Kefalotiri cheese, grated (see notes below)

INSTRUCTIONS

1. PREPARE THE BECHAMEL SAUCE:
2. Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
3. PREPARE THE MEAT LAYER:
4. Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.
5. PREPARE THE PASTA LAYER:
6. Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1 1/2 teaspoons salt.
7. ASSEMBLE THE DISH:
8. Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
9. Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
10. Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).

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Source : bit.ly/2UUTlLm