Greek pastitsio (Greek Lasagna)

Name: Greek pastitsio (Greek Lasagna)
Yield: 4
Ingredients: optional A little water; Pepper; Grated nutmeg; Grated parmesan; Salt; 0.5 tsp Ground allspice; 0.5 tsp Ground cloves; 1 can Peeled tomatoes; 10 tbsp Wheat flour; 150 g Butter; 2 Onion; 2-3 tbsp Olive oil; 4 Eggs; 500 g Minced beef; 500 g Long macaroni; 9 dl Whole milk

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Greek pastitsio (Greek Lasagna)

	optional	A little water
		Pepper
		Grated nutmeg
		Grated parmesan
		Salt
0.5	tsp	Ground allspice
0.5	tsp	Ground cloves
1	can	Peeled tomatoes
10	tbsp	Wheat flour
150	g	Butter
2		Onion
2-3	tbsp	Olive oil
4		Eggs
500	g	Minced beef
500	g	Long macaroni
9	dl	Whole milk

Instructions for Greek pastitsio (Greek Lasagna)

To prepare the Greek pastitsio (Greek Lasagna) recipe, please follow these instructions:

Boil makaronien in water with salt and a few tablespoons of oil (you must like to cook a little longer than usual). Heat olive oil in a pan and gently fry up the chopped onions in it. Brown the meat well and add the peeled tomatoes and a little water. Season with spices. Cook for about half an hour and add if necessary. more water (it should not be too "dry"). 3/4 of makaronien put in an ovenproof dish (ca. 30 x 40 cm) and pour sauce over. Sprinkle grated parmesan over. Then put the rest of the makaronien. Make a bechamel sauce of butter, flour and milk. Season with salt and remove from heat. Whip the eggs in the Court in a more or less poured over. even layer. Bake in a convection oven at 160 degrees (alm. oven 180) to get a nice, golden brown surface (anything between 40 minutes and one hour).

Greek pastitsio (Greek Lasagna)

Ingredients for Greek pastitsio (Greek Lasagna)

Instructions for Greek pastitsio (Greek Lasagna)

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