Budget-Friendly Pastitsio (Greek Lasagna)

Budget-Friendly Pastitsio (Greek Lasagna)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

This version of Greek Lasagna is a great family meal that pairs well with a green salad topped with a little feta cheese and light Greek salad dressing.

  • Prep time
    30 min
  • Cook time
    1 hr
  • Servings
    12 Servings
  • Serving size
    1 slice
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 slice
  • Amount per serving Calories 280

  • Total Fat 7g
    • Saturated Fat 1.9g
    • Trans Fat 0.1g
  • Cholesterol 55mg
  • Sodium 190mg
  • Total Carbohydrate 37g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 16g
  • Potassium 530mg
  • Phosphorus 310mg

Choices/Exchanges: 2 Starch, 1 Nonstarchy vegetable, 2 Lean protein, 1/2 Fat



  • nonstick cooking spray
  • medium onion (diced)
  • lean ground turkey (93% fat-free)
    20 oz
  • ground cinnamon
    2 1/2 tsp
  • ground oregano
    1 tsp
  • salt
    1/2 tsp
  • black pepper
    1/2 tsp
  • low sodium tomato sauce
    2 (15-oz) cans
  • fresh parsley (chopped)
    1 tbsp
  • whole-grain penne pasta
    1 lbs
  • olive oil
    1 tbsp
  • whole wheat flour
    2 tbsp
  • skim milk
    2 cup
  • ground nutmeg
    1/8 tsp
  • Parmesan cheese (freshly grated )
    1/3 cup
  • eggs


  1. Preheat the oven to 350 degrees F. Coat a 9x13-inch baking sheet with cooking spray. Set aside.

  2. Add cooking spray to a large nonstick sauté pan. Sauté onions for 4-5 minutes or until translucent. Add in ground turkey and sauté for 8-10 minutes, or until turkey is cooked through.

  3. Add cinnamon, oregano, salt (optional), ground black pepper, and tomato sauce. Stir to combine and bring to a simmer for 5-7 minutes or until just starting to thicken.

  4. Stir in parsley and set aside.

  5. Cook pasta according to package directions, omitting salt. Drain and stir immediately into turkey mixture. Pour the pasta and turkey mixture into the baking sheet and press down so it is evenly spread in the pan.

  6. Add the olive oil to a small sauce pan over medium heat. Stir in flour and cook the flour for 1-2 minutes, taking care not to brown it. Stir constantly.

  7. Slowly whisk in the skim milk and bring to a boil, whisking constantly. Whisk in the nutmeg and parmesan cheese.

  8. In a small bowl, whisk the egg and then slowly whisk in the hot milk mixture to temper the egg. Add the rest of the milk mixture to the egg and then pour over the top of the pasta, spreading to coat the entire thing.

  9. Bake on the middle rack of the oven for 30 minutes or until bubbly and top is golden brown. Let cool for 15-20 minutes, the cut into 12 equal slices.

  • Recommended

    My family !liked this recipe, this is a good pasta option.

  • Recommended

    I am partial to this recipe due to my friendship with a Greek family. Their dish is to die for. This recipe does not replicate the real one, but as far as taste is is very good. Making this was not very hard. I was skeptical about the rice noodles, but forged ahead anyway. After baking this and pulling it out of the oven I was truly impressed. The taste and texture was great, albeit not the Greek version, still a nice budget friendly version. The only problem with this is I think it calls for too much cinnamon. My Greek friends make it with a subtle cinnamon taste. This recipe was more pronounced. Other that fighting the urge to go back for 2nd's this was a success!