Greek Lasagna (Pastitsio) Ramadan Special Episode 10 Indulge in the rich and comforting flavors of Pastitsio, the Greek version of lasagna. Layers of pasta, savory meat sauce, and creamy béchamel sauce come together to create a heavenly dish that will transport you to the Mediterranean. **INGREDIENTS:** *For the Ground Meat Sauce:* - 1 kg Ground lamb/beef/chicken - 4 tablespoons Olive Oil - 2 Medium onions, finely chopped - 3 cloves Garlic, finely chopped - 2 tbsp Tomato paste - 120 ml Beef/Chicken Stock or 3 cubes - 500 g canned chopped Tomatoes - 1 tsp Sugar - 2 Bay leaves - 1 Cinnamon Stick - 3/4 tsp Salt (to taste) - 1 tsp Black pepper - 1/2 tsp Ground cloves - 1/3 cup Parsley - A few fresh sprigs of Thyme *For the Béchamel Sauce:* - 100 g Butter - 100 g Plain flour - 1 liter Milk - Salt (to taste) - Black pepper (to taste) - 1/2 teaspoon Nutmeg - 100 g Cheddar Cheese, grated - 50 g Parmesan cheese - 2 Egg yolks *Pasta:* - 400 g Ziti lunghi - 150 g Greek Macaroni Pastitsio No2 (Bucatini) *Assembling:* - 100 g Cheddar cheese - 50 g Parmesan cheese - 2 Egg whites (remaining from yolks) **INSTRUCTIONS:** 1. In a pan, heat up olive oil, add 1 diced onion, and cook until translucent. Then add minced garlic and sauté for 1 minute. 2. Add 2 tbsp tomato paste and sauté until it darkens in color and cooks through to remove the acidic flavor. 3. Add the ground meat, break it up with a spatula, and cook until the color changes. 4. Add cinnamon stick, bay leaves, sugar, ground cloves, salt, pepper, diced carrots, and diced celery. Sauté for 4-5 minutes. 5. Then add tomato purée and chicken stock. Simmer with the lid on for 1.5 hours on low heat. 6. Remove the lid, herbs, and cinnamon stick. Add fresh parsley, thyme, and continue to reduce until the sauce is rich and thickened. 7. For the Béchamel sauce, melt butter on medium heat, add flour and whisk, then stream in milk bit-by-bit until smooth and glossy. Season with black pepper, nutmeg, and then add cheddar and Parmesan cheese. Mix until melted. Lower the heat, add 2 egg yolks, whisk vigorously, and remove from heat. 8. Parboil the pasta (ziti lunghi and Pastitsio No2 pasta) until 75% done. 9. Assemble by brushing a baking tray with oil, laying the ziti flat in 2-3 layers. Spoon over 2 whisked egg whites, cheddar cheese, and then spoon over the meat sauce. 10. Top with a layer of the thinner pasta, followed by the Béchamel sauce. Grate over more Parmesan cheese. 11. Bake in the oven at 180°C for 40 minutes or until golden. 12. Let it rest for a bit before slicing, then top with fresh parsley. Enjoy your delicious Pastitsio!