Lean but Not Mean Greek Low Fat High Protein Low Cholesterol Dinner

Greek Layered Pasta Casserole — Pastitsio

Around 32% fewer calories and significantly lower saturated fat, extra lean beef and lamb mince replacing fatty mince and full-fat Greek yoghurt in place of a full butter béchamel topping, with the authentic cinnamon-spiced meat sauce, tubular pasta layers, and golden custard topping of the classic Greek baked dish.

Not rated yet

Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

30 minsPrep

75 minsCook

105 minsTotal

MediumLevel

🥤Assyrtiko, Santorini PDO 🍷Chianti Classico DOCG

Nutrition per Serving

625 Calories

38g Protein

24g Fat

58g Carbs

5g Sugar

2g Fiber

680mg Sodium

115mg Chol

Ingredients

For 2 servings

Instructions

Prep

Dice 0.5 large onion finely, mince 2 garlic cloves. Combine 175g Greek yoghurt, 2 eggs, 25g Parmesan, pinch nutmeg, salt and pepper; whisk smooth. Measure spices: 0.5 tsp cinnamon, 0.25 tsp allspice, 0.25 tsp oregano.

Saute

Heat 0.5 tsp olive oil in a medium pan over medium-high heat. Cook onion 5–6 minutes until softened, add garlic, cook 1 minute. Add beef and lamb mince, cook over high heat 5 minutes, breaking continuously, until browned and dry.

Bloom

Stir in cinnamon, allspice, and oregano for 1 minute until fragrant. Add tomato purée and red wine, simmer 2–3 minutes until reduced slightly.

Simmer

Add 200g canned chopped tomatoes, season well with salt and pepper. Simmer over low heat 20–25 minutes until sauce is thick and rich, stirring occasionally. While sauce simmers, cook 200g pasta in heavily salted boiling water until al dente, drain well. Preheat oven to 180°C.

Build

Layer half the pasta in a small baking dish (approximately 20×20 cm / 8×8 inch), spread all meat sauce evenly over top, layer remaining pasta. Slowly stir yoghurt topping into the meat sauce until fully combined. Pour topping evenly over pasta, scatter 15g Parmesan over surface.

Bake

Bake at 180°C for 30–35 minutes until the topping is golden and set with no liquid visible underneath. Remove from oven when the surface is deep golden and custard is firm.

Rest and plate

Rest 8–10 minutes before slicing. Serve warm in portions, ensuring each slice has layers of pasta, meat sauce, and custard topping.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.