The best way to describe Pastitsio to those who have never heard of it is to say it's a gourmet Greek lasagna. It's made with layers of ground meat, noodles, cheese and sauce, but what makes it different from lasagna is the final thick layer of béchamel sauce and the type of pasta noodle within.
Pastitsio is always a pleaser in my home. Although this recipe makes several portions, leftovers are usually consumed quickly.
This is not a vegetarian meal, but it is eggless, which means my daughter with egg allergies is also able to enjoy this meal.
No. 5 Noodles (or largest spaghetti type noodle)
1 large onion
2 lbs Ground Veal (or extra lean Beef)
Fresh Parsley (Optional) for taste
Greek Oregano for taste
Salt & Pepper for taste
Cheese (Gruyere or Swiss Emmenthal)
Grated Pecorino Cheese
2 to 3 Tbsp butter
2 heaping Tbsp Flour