Pastichio-Greek Style Lasagna #Ragu

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“Ragú® Recipe Contest Entry. A hearty Greek-style lasagna with pasta, meat sauce in the middle and rich bechamel sauce on the top,promised to satisfy the most refined taste buds!”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven at 350 F.I n a medium-large saute pan on medium-high heat add a few tablespoons of olive oil and sweat your onion and garlic.
  2. Once everything softens, add the italian sausage and work it into small crumbles with a wooden spoon.
  3. Once the meat is cooked (8-10 minutes) add your red wine and vegetable broth and continue to cook for another 5 minutes.
  4. Now add your allspice, salt pepper, oregano, thyme….mix together and cook for a few more minutes.
  5. Stir in your Ragu pasta sauce, turn your stove down to simmer and let it cook for 20-25 minutes. Taste to see if it needs more salt and pepper. (Set aside when done).
  6. Cook your pasta as directions state until it’s “under cooked” about 5-6 minutes You want it to have a bite to it. It will continue to cook in the oven. (Drain and set aside).
  7. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
  8. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
  9. Turn off the heat, and carefully stir in your beaten eggs (temper them first so they wont scramble).
  10. Add the nutmeg, salt and pepper and stir in 3/4 cup of the Parmesan cheese.
  11. Add a big spoonful of meat sauce to your pasta and mix together.
  12. Now evenly distribute the pasta into an 8x8 square pan.
  13. Evenly distribute the meat sauce over the noodles.
  14. Now pour béchamel over everything in a thick layer until everything is covered.
  15. Sprinkle the remaining parmesan cheesee and breadcrumbs on top.
  16. Bake uncovered in the oven for about an hour until everything is bubbly and golden brown.

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