Lasagna Pastizio with Bucatini pasta and béchamel sauce

Lasagna Pastizio with Bucatini pasta and béchamel sauce

Instead of the classic pasta sheets, cooked Bucatini pasta is used in this dish. With plenty of spices in the meat sauce, the Greek lasagne pastizio with bucatini and béchamel sauce tastes very spicy and hearty. The result is excellent. Both the taste and the appearance will delight the guests completely. A great idea for a tasty and special meal.

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Meat sauce

  • 2 onions
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • 1 kg minced beef
  • 1 paprika
  • 180 ml red wine, dry
  • 800 g tomatoes, in their own juice
  • 2 cubes of beef stock
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • Salt, to taste
  • Black pepper, to taste
  • 1 bay leaf
  • ½ tsp cinnamon
  • 1 cinnamon stick
  • ¼ tsp ground cloves

Béchamel sauce

  • 100 g Parmesan cheese
  • 100 g butter
  • 100 g flour
  • 1 l milk
  • nutmeg, to taste
  • salt, to taste
  • 2 egg yolks


  • 400 g bucatini
  • salt, to taste
  • 120 g feta cheese
  • 2 egg whites
  • 1 tbsp vegetable oil
  • 75g parmesan, optional


Prepare the meat sauce

  1. Peel the onions and garlic, cut into small cubes.
  2. Heat the olive oil in a large pan.
  3. Fry the vegetables for 2-3 minutes until tender.
  4. Add the minced meat, mix well, 7 to 10 minutes cook until slightly darkened.
  5. Chop the peppers finely, add and sauté for 2-3 minutes.
  6. Pour the wine over the meat, simmer for 3 minutes until it has evaporated.
  7. Tomatoes, crumbled bouillon cubes, tomato paste, sugar , stir in salt and spices.
  8. Mix meat sauce well, simmer over low heat for 45-60 minutes until thickened.
  9. Remove from heat and allow to cool completely.
  10. Remove bay leaf and cinnamon stick.

Prepare béchamel sauce

  1. In the meantime, finely grate the cheese.
  2. Melt the butter in a saucepan.
  3. Add the flour and sauté for 1 minute, stirring constantly.
  4. Pour in the hot milk little by little in a thin stream, stirring continuously.
  5. Simmer the sauce for so long leave until thickened, it should take about 5 minutes.
  6. Remove the béchamel sauce from the heat.
  7. Add the cheese, nutmeg and salt to taste.
  8. Stir well, leave to stand for 5-7 minutes.
  9. Add to the slightly cooled Pour the béchamel sauce into the egg yolks, stir again.

Prepare the pasta

  1. Cook the bucatini in boiling salted water for approx. 1 minute less than indicated on the package.
  2. Rinse the pasta in a colander, allow to cool slightly and dry.
  3. Feta fine crumble.
  4. Mix the bucatini with the feta and egg whites.
  5. Preheat the oven to 180°C.
  6. Grease a casserole dish with vegetable oil.
  7. Put half of the noodles evenly into the dish.
  8. Set aside about 3-4 tablespoons of béchamel sauce , spread the rest over the pasta.
  9. Pour the meat sauce on top.
  10. Layer the remaining pasta on top of the meat sauce, cover with béchamel sauce.
  11. Sprinkle with grated cheese if you like.
  12. Cover the casserole dish with aluminum foil.
  13. Put in the oven, Bake for 30 minutes.
  14. Then the Fo Remove lids, continue cooking for 10 minutes.
  15. Let the lasagne cool slightly before serving to make it easier to cut.


  • Casserole dish
  • Casserole
  • Frying pan
  • Whisk
  • Knife
  • Cutting board
  • Grater
  • Sieve
  • Tin foil

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