Comida Kraft
Recipe Box

Pastitsio (Greek-Style Lasagna)

Prep Time
15
min.
Total Time
1
hr.
30
min.
Servings

6 servings

Do yourself a favor and try Pastitsio (Greek-Style Lasagna)! With a sprinkle of nutmeg, Pastitsio is easy to make and delicious.

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What You Need

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Make It

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  • Brown meat with onions in large skillet; drain. Stir in pasta sauce and vinegar; simmer on low heat 15 min., stirring occasionally.
  • Meanwhile, melt butter in large saucepan on low heat. Add milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring frequently. Remove from heat. Stir in yogurt and nutmeg. Add macaroni; mix lightly.
  • Heat oven to 350ºF. Spread meat sauce onto bottom of 13x9-inch baking dish; top with macaroni mixture and cheese.
  • Bake 45 to 50 min. or until macaroni mixture is heated through and top is lightly browned.

Serving Suggestion

Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.

Servings

  • 6 servings

Healthy Living

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 3 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

You'd never guess that this low-calorie Greek lasagna can fit into your healthful eating plan. Eating right never tasted so good!

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 410
Total fat 16g
Saturated fat 7g
Cholesterol 65mg
Sodium 660mg
Carbohydrate 38g
Dietary fiber 3g
Sugars 11g
Protein 28g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from All went well until I added the hot pasta to the yoghurt sauce, then science came in and immediately... All went well until I added the hot pasta to the yoghurt sauce, then science came in and immediately turned the sauce into hard clumps. DOH. Be sure the pasta is COLD before you add it in, or just do as I did, start over and make a tasty albeit more fattening bechamel sauce w/o any greek yoghurt at all. Also, as this is obviously a 'healthy recipe', I ended up adding more salt and cheese to make it taste better, otherwise it was pretty bland. All in all, a lot of work for some beefy mac n cheese. :-/
Date published: 2011-09-15
Rated 4 out of 5 by from I am always looking for casserole-type dishes that will keep as leftovers. I am always looking for casserole-type dishes that will keep as leftovers. This was an excellent recipe. Very simple to make and my husband loved it. Next time I may try and mix the macaroni with whole-wheat pasta as well. Do be sure to let the pasta cool before adding it to the milk/yogurt mixture to avoid clumps.
Date published: 2011-09-28
Rated 5 out of 5 by from My entire family loved this. My entire family loved this. I made according to recipe expect substituting onion powder for the onion and I used balsamic vinegar instead of red wine vinegar because I didn't have it. It was wonderful. Will definitely make it again!
Date published: 2011-08-11
Rated 3 out of 5 by from Following the reviews, I added some pesto to the yogurt for more flavor and topped with a mixture of... Following the reviews, I added some pesto to the yogurt for more flavor and topped with a mixture of Parmesan and mozzarella cheese. Turned out great, but took way to long to make and way to many dishes. Loved the flavor though!
Date published: 2012-03-20
Rated 4 out of 5 by from SOOO delicious. SOOO delicious. However, I use ricotta cheese in place of the greek yogurt and I add basil to the meat mixture. Gives it a LOT more flavor. Hubby loves it and it's great to freeze in lunch-sized portions.
Date published: 2011-11-09
Rated 4 out of 5 by from this was really good I used regular mac and cheese instead of making it homeade and my husband... this was really good I used regular mac and cheese instead of making it homeade and my husband said the sauce was a little runny so he layered like a lasanga and it came out good
Date published: 2013-01-15
Rated 3 out of 5 by from 24oz of spaghetti sauce is WAAYYYYY too much. 24oz of spaghetti sauce is WAAYYYYY too much. I will make this again but i will literaly cut the amount of spag sauce in half and hope it turns out better.
Date published: 2012-01-22
Rated 4 out of 5 by from This was pretty good. This was pretty good. I suggest backing off a bit on the spag sauce - 24 OZ is a bit too much. Other than that it was a good recipe.
Date published: 2013-02-15
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