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Another version of the traditonal Greek lasagna recipe. Meatless but made with three cheese, pasta, bechamel sauce

Meatless Greek Pastitsio

A traditional Greek lasagna recipe with a twist. In this recipe, no meat has been added just a variety of cheeses that make this Greek Pastitsio dish so much more interesting.
Prep Time 20 mins
Cook Time 40 mins
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Servings 6 people


  • 250 grams Ricotta Cheese
  • 250 grams Feta Cheese
  • 200 grams Kasseri Cheese substitute with grated provolone, or romano cheese
  • Dill a handful of stems
  • ½ cup Parmesan Cheese + 3 tablespoons for Bechamel Sauce grated
  • cup breadcrumbs
  • cups All-Purpose-Flour
  • ¼ cup Butter
  • 1 liter Milk
  • 500 grams Misko Pasta Thick spaghetti with a hole. (Bucatini tubelike pasta) Boil Pasta as stated on the package
  • 1 egg
  • olive oil
  • salt and pepper
  • nutmeg optional


  • Preheat oven to 180 degrees. Bring a pot of salted water to a boil. Add in the pasta, and cook as stated on the package. Drain pasta and set aside.
  • On medium heat in a medium-size pot start the sauce by adding in the butter, (let it melt) Then slowly add in the flour, stir consistently. Continue by slowly adding in the milk, nutmeg, egg, salt, pepper, and the three tablespoons of parmesan cheese. Bring heat up to high and whisk to get rid of any lumps.
  • Take a rectangular baking pan and layer the bottom part with one thick layer of bechamel sauce. Then add a layer of pasta and top with cheeses, continue the process until the top is layered with bechamel sauce.
  • In a small bowl combine the breadcrumbs with ½ cup of parmesan cheese. Gradually garnish the bechamel sauce until it is fully covered. Bake at 180 for 40 minutes. Once it is baked set it aside to cool before cutting into the Pastitsio
Keyword Lasagna, pasta, vegetarian