This healthier Greek Pastitsio is my reduced fat, reduced calorie re-make of the full fat original. Made with a lower fat cheese sauce and packed with more protein. A quick healthy meal ready in one hour.
I love lasagne type dishes and this, my version of the alternative Greek lasagne, Pastitsio, has tons of flavour like the full original Pastitsio.
It’s just that I’ve made a few tweaks and changes to the amount of pasta required and put in my own preferred lower in fat cheese sauce rather than the traditional full fat cheese béchamel sauce. Therefore it’s healthier!
Pastitsio is normally always my first choice dish for mains if I’m out at a Greek restaurant.
Eating a full fat restuarant style Greek Pastitsio often wouldn’t be good for my figure though. So when I’m at home I’ll cook this my healthier Greek Pastitsio version!
It’s not about giving up things when you’re following the 80/20 rule.
It’s just about substituting for lower fat options and watching portion sizes as well as maintaining a regular exercise routine.
What is Pastitsio anyway? Well it’s a Mediterranean style pasta dish made with minced lamb and a béchamel sauce.
This flavour packed baked pasta dish is extremely popular for entertaining.
The added benefit of this lower fat version is your guests won’t even know it’s been lightened up!
Questions About This Healthier Greek Pastitsio
- What should I serve as a side dish? I like to serve my Pastitsio with a green salad of lettuce, cucumber and spring onions. But as it’s pretty low calorie wise you could also serve it with some garlic bread and the green salad.
- Can Greek Pastitsio be baked in advance? Yes you can cook the different parts, the meat mixture and the béchamel sauce the day before then store them in the fridge. Just heat them up again when assembling and preparing the dish to go into the oven.
- Can you freeze Pastitsio? Yes. This is one of those meals that’s great to freeze if made in bulk. Let it cool first before portioning it up into containers.
- How do I reheat this recipe from frozen? Simply take this out of the freezer in the morning; allow defrosting during the day, and then re-heating at 180C for 10 – 12 minutes at dinner time.
For This Pastitsio Recipe You May Need….
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This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
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Equipment
- Stoneware serving dish
- Saucepans
- Chopping board
- Kitchen knives
- Measuring spoons
- Kitchen scale
- Measuring jug
- Wooden spoon
- Slotted spoon
- Whisk
- Garlic press
This is the large oven-proof baking dish I use.
It’s a great low cost but good quality baking and roasting dish.
It’s perfect for lasagne, side dishes and desserts. It’s dishwasher, freezer and oven safe too.
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Other Popular Healthier Casserole Recipes You Might Also Like
- Healthier Moussaka is a delicious lower calorie version of the classic Greek dish. It’s still rich-tasking but light and healthy. Ideal if you’re weight conscious.
- Low-cost healthy lasagne is a healthier version of the classic Italian family favourite. Ready in under one hour, this recipe makes 4 – 6 portions, each one being only 351 calories per slice,
- Easy homemade Quorn lasagne is delicious. This vegetarian Quorn mince recipe serves up to six people. Making it a great meat free meal for entertaining.
Healthier Greek Pastitsio Recipe
This healthier greek pastitsio recipe is great for. There’s 6 – 8 servings here so plenty to go round!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Healthier Greek Pastitsio
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 500 g extra lean beef mince less than 5% fat
- 1 large onion , diced
- 1 medium carrot , diced
- 2 garlic cloves , crushed.
- 1 tbsp tomato puree
- ½ tsp ground cinnamon
- ½ tsp oregano
- 400 g can chopped tomatoes
- 100 ml boiled water with a beef stock cube crumbed in
- Salt and freshly ground pepper
- 200 g Macaroni
- 300 ml cold milk
- 20 g corn flour mixed with 2 tbsp. cold water
- 150 g low fat grated cheese.
- Nutmeg (freshly grated to taste or ground from a jar)
Instructions
- Heat a large saucepan / casserole pot, and gradually add the mince breaking it down and stirring it round with a wooden spatula to brown it and release its fat.
- Once mince has been browned remove the mince from the saucepan / casserole pot with a slotted spoon and set it aside.
- Add the onions and carrots to the mince fat, saute for 2 - 3 minutes, stirring continually. Add the garlic, saute for a further 2 – 3 minutes then add the tomato puree, ground cinnamon, oregano and chopped tomatoes.
- Add the mince back to the saucepan / casserole pot, stir to mix everything together and then add the boiled water with the crumbed beef stock cube in. Bring mixture to a boil, season to taste and then reduce to a simmer. You want to cook this until most of the liquid has evaporated to leave a thick meat sauce.
- Pre-heat Oven to 180C Fan
- Meanwhile, whilst the sauce is cooking down, cook the 200g macaroni in boiling salted water for approximately 12 minutes. Drain the macaroni in a sieve.
- In a saucepan, with a low heat under, make the cheese sauce by whisking the cold milk and corn flour until they thicken, then add 75g of the cheese. Keep whisking together to remove all lumps. Season to taste with salt and pepper and remove from the heat.
- In an ovenproof dish layer firstly ½ of the cooked macaroni, then all of the meat sauce, then the rest of the macaroni and finally top with the cheese sauce.
- Sprinkle the top of the cheese sauce with the remaining 75g grated cheese and then grate fresh nutmeg over the top, or sprinkle ground nutmeg over. The amount here is a personal preference. Personally I do not like too much as it can completely over power the flavour of the dish.
- Cook the Pastitsio in the oven for 20 - 25 minutes until the cheese bubbles and the top browns.
- Remove from the oven and leave to sand for 15 – 20 minutes before serving.
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