Pastitsio (Greek Lasagna)

Name: Pastitsio (Greek Lasagna)
Yield: 8
Ingredients: 1.5lbs Ground beef, lean; 1.0cup Onions, diced; 1.5Tbsp Nutmeg; 1.5Tbsp Cinnamon, ground; 1.5Tbsp Dill; 2.0Tbsp Oregano; 2.0Tbsp Garlic powder; 2.0Tbsp Paprika; 0.0bags Salt and Pepper, to taste; 24.0oz Tomato sauce; 0.5lb Ziti or penne, cooked, cooled; 1.0cup Parmesan cheese, grated; 12.0each Eggs, large; 3.0qts, prepared LeGout® Cream Soup Base 22.5lb. 1 pack; 2.0cups Feta cheese crumbles; 0.0 Fresh Herbs, As Needed

This traditional Greek baked pasta dish with ground meat and bechamel sauce uses Le Gout Cream Soup Base with feta to simplify prep without sacrificing labor.

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Prepare the Meat Sauce

Ground beef, lean 1.5 lbs
Onions, diced 1.0 cup
Nutmeg 1.5 Tbsp
Cinnamon, ground 1.5 Tbsp
Dill 1.5 Tbsp
Oregano 2.0 Tbsp
Garlic powder 2.0 Tbsp
Paprika 2.0 Tbsp
Salt and Pepper, to taste
Tomato sauce 24.0 oz
Ziti or penne, cooked, cooled 0.5 lb
Parmesan cheese, grated 1.0 cup

Prepare the Bechamel

Eggs, large 12.0 each
LeGout® Cream Soup Base 22.5lb. 1 pack 3.0 qts, prepared
LeGout® Cream Soup Base 22.5lb. 1 pack
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Feta cheese crumbles 2.0 cups

Finish the Dish

Fresh Herbs, As Needed

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This traditional Greek baked pasta dish with ground meat and bechamel sauce uses Le Gout Cream Soup Base with feta to simplify prep without sacrificing labor.

...

Preparation

Prepare the Meat Sauce
- In a large skillet brown the beef and onions with all the spices. Cook for about 5 minutes, then add the tomato sauce. Let the meat and sauce mixture simmer for a few minutes until thick, and most of the sauce has reduced. Set aside and chill.
- In a large bowl mix chilled meat sauce with pasta and parmesan. Incorporate well and pack lightly in a greased half hotel pan.
Prepare the Bechamel
- Crack the eggs in a large bowl and whisk. Slowly incorporate 2 cups of prepared LeGout Cream Soup Base and mix well. Slowly whisk this egg mixture into the remainder of the LeGout Cream Soup Base until its fully incorporated. Add the parmesan and crumbled feta.
- Pour the béchamel on top of the meat and pasta mixture and let it set. This will create its own layer on top of the pasta.
Finish the Dish
- Bake at375F for 1.5 hours or until the “béchamel custard” is set and golden brown. Allow to rest for at least 25 min before cutting into squares.
- Garnish each piece with parmesan cheese and fresh herbs.