Pastitsio from Food52

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Notes about this recipe

  • Delys77 on December 21, 2012

    For us this one was a winner. This is the second recipe for Pastitsio I have tried and it was far superior to the other one (from the Olive and the Caper). I followed the recipe very closely except that I salted the bechamel and the lamb ragu. I expect the recipe doesn't call for salt in either because of the feta in the lamb ragu and the parmesan in the bechamel, but to my mind this was going to yield an under seasoned result. I think this was a wise move as it definitely elevated the dish. The proportion of sauce to noodles was just right and the overall dish had excellent flavour with a lovely creamy texture from the bechamel. Also this comes together relatively easily.

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