Pastitsio (Greek Lasagna) On the Primo Oval XL

BallisticBBQ's picture

May. 10, 2015

A delicious baked pasta dish layered with flavor, cooked up on the Primo Ceramic Grill!


For the meat sauce
Olive oil 2 Tablespoon
Red onions 2 Medium , chopped finely
Ground beef 25 Ounce
Sea salt To Taste
Garlic cloves 2 , minced
Tomato paste 1 Tablespoon
Red wine 6 Ounce
Canned diced tomatoes 14 Ounce
Cinnamon stick 1
Clove 1
Bay leaf 1
For the bechamel sauce
Butter 3 1/2 Ounce
Flour 3 1/2 Ounce
Warm milk 3 1/2 Cup (56 tbs)
Egg yolks 2
Salt To Taste
Pepper To Taste
Nutmeg 1 Pinch
Parmigiano reggiano 3 1/2 Ounce , grated
Other ingredients
Feta cheese 4 Ounce , crumbled
Egg 2
Penne pasta/Macaroni 12 Ounce , cooked al dente



1.  Prepare the grill and preheat it to 375 degrees F.

2.  Grease a cast iron skillet with butter and se aside.



3.  In a skillet, pour the olive oil and once heated add the chopped onion and saute until lightly browned. Add the minced beef and cook stirring. Once the meat starts turning brown, add in the minced garlic followed by tomato paste and red wine. Cook stirring, and once the wine starts evaporating, add in the tomatoes, cinnamon stick, clove, bay leaf and mix well. Reduce the heat and simmer for 30 minutes. Add salt as per the taste and stir.

4.  For the bechamel sauce, in a pan, melt the butter and add flour to it. Stir to prepare a roux. Gradually pour in warm milk, stirring constantly. Cook until raw smell from the flour goes away.

5.  Gradually add the egg yolks into bechamel sauce stirring constantly. Season with salt, pepper and nutmeg, stir well. Add in parmigiano reggiano and cook until the cheese has melted.

6.  For preparing the pasta, in a large bowl, combine crumbled feta cheese and two eggs, whisk well. Add pasta to this egg and feta cheese mixture and toss to coat evenly.



7.  Add 1/4 of the bechamel sauce in to the meat sauce and mix well to combine.

8.  In the greased cast iron skillet, create an even layer of pasta. Add the meat sauce and spread evenly. Add another layer of pasta, and cover it with a layer of meat sauce again. Add bechamel sauce over meat sauce and spread evenly. Sprinkle with grated parmigiano reggiano.

9.  Place the cast iron skillet in the preheated grill and close the lid. Allow to cook for 40 - 45 minutes.



10. Slice and serve.


Recipe Summary

Difficulty Level: Medium
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1646Calories from Fat 898

 % Daily Value*

Total Fat 101 g155.4%

Saturated Fat 45 g225%

Trans Fat 0 g


Sodium 1031 mg42.96%

Total Carbohydrates 111 g37%

Dietary Fiber 8 g32%

Sugars 22 g

Protein 69 g138%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet