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Old 11-02-2010, 03:01 PM   #11
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What would you say was the difference between Pastitsio and lasagna? Is it just the shape of the noodles?
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Old 11-02-2010, 04:33 PM   #12
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Originally Posted by taxlady View Post
What would you say was the difference between Pastitsio and lasagna? Is it just the shape of the noodles?
It depends upon how you make Lasagne. There is virtually NO tomato in Pastitsio. (Even though there are 3 cups of tomato sauce in my recipe, when the dish is finished, you hardly notice the tomato presence.) It's built on a bechamel sauce. Now, I've made Lasagne without tomato sauce in it, but most people don't. And most folks I know associate Lasagne with being a very tomatoe-y dish.
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Old 11-03-2010, 01:35 AM   #13
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Vefa is a friend of mind, but I have not seen her recipe. Mine is culled from several Greek-American friends who had theirs passed down from their Yaya's (Greek for Grandmother). All of them had the bechamel in the noodles, as do the recipes I've enjoyed at several of the famous Greek restaurants in Chicago.

(Trivia: Did you know there are more Greeks in Chicago (now environs and not city proper) than any city other than Athens?)
no, there are quite a few Greeks in Miami, the easter festival is good fun, the food is very authentic, sit 4 Greek women at a table to discuss a dish you get 20 versions, working with Greeks is worse. Click image for larger version

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Old 11-08-2010, 07:00 PM   #14
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ok 2nd try turned out perfect. With the first try I split the recipe into two pans & ran out of sauce. Most of it still tasted good though, even if it wasn't perfect. With this second go I found it fit just right into a 9x13 pyrex pan, and I made plenty of sauce so I got good coverage on top, and spread it out smooth with a spatula & made sure all the pasta was submerged. So there was no pasta exposed this time, which wasn't very good to eat after baking in the oven for >1hr. I thought it might have taken more tries but I've got a pretty good feel for it now (not that it's really complicated). Maybe the meat/tomato ratio just needs tweaking, that's all.
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Old 12-23-2010, 01:28 PM   #15
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Anyone still read this? I've tried switching the 16oz can of crushed tomatoes in the meat sauce to half a carton of beef stock and a tablespoon or two of tomato paste & that worked too. I also used meatloaf mix, which is 1/3-1/3-1/3 beef-pork-veal that I can get at my store & that was also pretty tasty.
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Old 12-25-2010, 07:13 AM   #16
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The first time I had this, a couple of girlfriends and I (in our 20s) were going on a camping trip. The gal I least knew brought along a casserole her mom made for us (never met her mom) and she, of all things, used to make the sauce, then press it in a casserole dish using thick spaghetti noodles, then baking. We'd travel the few hours to our camp site and eat it warm the first night, then have it cold for snacks the rest of the week. It cut up in squares just like lasagna, just had a different texture than "lasagna".

I make a "Cincinnati Chili" once a year for my Christmas party, and so far I've never made quite enough. The "chili" in other parts of the country is called "Greek spaghetti sauce".
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