I Tested that Insane Dumpling Lasagna
I Tested that Insane Dumpling Lasagna is a medium Greek recipe that serves 8. 460 calories per serving. Recipe by David Seymour on YouTube.
Prep: 45 min | Cook: 45 min | Total: 1 hr 50 min
Cost: $14.79 total, $1.85 per serving
Ingredients
- 1 lb Ground Beef (80% lean)
- 2 Tbsp Olive Oil (extra virgin)
- 1 medium Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 Tbsp Tomato Paste (concentrated)
- 28 oz Crushed Tomatoes (canned, no added salt)
- 1/2 cup Red Wine (dry, such as Cabernet Sauvignon)
- 1 Bay Leaf
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg (freshly grated if possible)
- to taste Salt
- to taste Black Pepper (freshly ground)
- 12 oz Bucatini Pasta (or penne if unavailable)
- 4 Tbsp Butter (unsalted, cut into cubes)
- 4 Tbsp All-Purpose Flour (sifted)
- 2 cup Whole Milk (room temperature)
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 Tbsp Fresh Parsley (chopped, for garnish)
- 1/2 cup Feta Cheese (crumbled, optional topping)
Instructions
Preheat Oven
Set the oven to 375°F (190°C) and let it preheat while you prepare the components.
Time: PT10M
Temperature: 375°F
Cook Pasta
Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 8 minutes. Drain in a colander and set aside.
Time: PT12M
Temperature: Boiling
Prepare Meat Sauce
Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up, and brown until no longer pink, about 5 minutes. Add diced onion and minced garlic; sauté until softened, 3 minutes. Sprinkle in cinnamon, cloves, nutmeg, and bay leaf; stir for 30 seconds. Stir in tomato paste and cook 2 minutes to caramelize. Deglaze with red wine, scraping the bottom, and let reduce by half, 3 minutes. Add crushed tomatoes, season with salt and pepper, and simmer gently for 20 minutes until thickened.
Time: PT20M
Temperature: Medium
Make Parmesan Béchamel
In a medium saucepan melt butter over medium heat. Whisk in flour and cook for 2 minutes, forming a roux. Slowly whisk in warm milk, a little at a time, until smooth. Continue whisking until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in grated Parmesan, nutmeg, salt, and pepper.
Time: PT10M
Temperature: Medium
Assemble the Lasagna
Spread a thin layer of meat sauce on the bottom of the baking dish. Layer half of the cooked bucatini over the sauce. Spoon half of the remaining meat sauce over the pasta, then drizzle half of the béchamel. Repeat with the second half of pasta, meat sauce, and béchamel. Sprinkle the top with the remaining Parmesan and crumbled feta (if using) and a sprinkle of chopped parsley.
Time: PT10M
Bake
Place the assembled dish in the preheated oven and bake for 25‑30 minutes, until the top is golden brown and the sauce is bubbling.
Time: PT30M
Temperature: 375°F
Rest and Serve
Remove from oven, let stand for 10 minutes, then slice and serve warm, garnished with extra parsley if desired.
Time: PT10M
Nutrition Facts
- Calories
- 460
- Protein
- 22g
- Carbohydrates
- 42g
- Fat
- 20g
- Fiber
- 3g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Ground Beef: Ground lamb, Ground turkey
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Onion: shallot, leek
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Tomato Paste: Tomato purée (1 Tbsp)
- Instead of Crushed Tomatoes: Diced tomatoes (28 oz)
- Instead of Red Wine: Beef broth (1/2 cup)
- Instead of Bay Leaf: Dried thyme (1/2 tsp)
- Instead of Ground Cinnamon: Ground allspice (1/4 tsp)
- Instead of Ground Cloves: Ground nutmeg (1/8 tsp)
- Instead of Ground Nutmeg: Ground cinnamon (1/4 tsp)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Bucatini Pasta: Penne, Ziti
- Instead of Butter: Margarine
- Instead of All-Purpose Flour: Whole wheat flour (same amount)
- Instead of Whole Milk: 2% milk
- Instead of Parmesan Cheese: Kefalotyri cheese, Grana Padano
- Instead of Fresh Parsley: Fresh basil
- Instead of Feta Cheese: Ricotta salata
Equipment Needed
- Large Skillet
- Medium Saucepan
- Baking Dish
- Wooden Spoon
- Whisk
- Colander
- Measuring Cups and Spoons
- Chef's Knife
- Cutting Board
Critical Steps — Do Not Skip
- Browning the ground beef without over‑cooking
- Simmering the meat sauce long enough to develop flavor
- Achieving a smooth, lump‑free béchamel
- Baking until the top is golden and the interior is hot throughout
Chef Tips from the Video
- Use freshly grated Parmesan for the best flavor and melt.
- A pinch of freshly grated nutmeg adds authentic warmth to the béchamel.
- If you can find kefalotyri or graviera cheese, substitute half of the Parmesan for an authentic Greek taste.
Troubleshooting
Sauce is too watery.
Simmer the meat sauce longer to reduce, or add a tablespoon of tomato paste. If the béchamel is thin, whisk in a little extra flour cooked for 1 minute before adding milk.
Pasta becomes mushy.
Cook pasta al dente and do not over‑bake; the pasta will continue to absorb sauce during baking.
Béchamel forms lumps.
Whisk continuously while adding milk gradually; use a fine‑mesh sieve to strain if lumps persist.
Storage
Refrigerator: Cool to room temperature, then cover and store for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the meat sauce and béchamel up to 24 hours ahead; refrigerate separately.
- Assemble the lasagna the day before, cover, and refrigerate; bake directly from the fridge, adding a few extra minutes.
Frequently Asked Questions
What is the cultural significance and history of Greek Lasagna (Pastichio) in Greek cuisine?
Pastichio, often called Greek lasagna, dates back to the early 20th century and was popularized by the famed Greek chef Nikolaos Tselementes. It combines Italian pasta with a rich Greek meat sauce and a béchamel topping, reflecting the blend of Ottoman and Western influences in Greek home cooking.
What are the traditional regional variations of Pastichio in Greece?
In the islands, lamb or goat replaces beef, and local cheeses like kefalotyri are used instead of Parmesan. In the mainland, some families add a layer of sliced potatoes or use penne instead of bucatini. Spices also vary; a pinch of allspice is common in Crete.
How is Pastichio traditionally served in Greece?
Pastichio is typically served hot, cut into squares, and accompanied by a simple Greek salad, crusty bread, and a glass of red wine such as Agiorgitiko. It is a staple for family gatherings and festive occasions.
What occasions or celebrations is Greek Lasagna (Pastichio) associated with in Greek culture?
Pastichio is a popular dish for Easter, Christmas, and name‑day celebrations, as well as for Sunday family lunches. Its hearty nature makes it ideal for feeding larger groups during holidays.
What authentic traditional ingredients are essential for Pastichio versus acceptable substitutes?
Authentic Pastichio uses ground beef, tomato paste, crushed tomatoes, cinnamon, nutmeg, and a béchamel made with butter, flour, milk, and Parmesan or kefalotyri. Substitutes include ground lamb for beef, penne for bucatini, and cheddar for Parmesan, though flavor will shift.
What other Greek dishes pair well with Greek Lasagna (Pastichio)?
Pair Pastichio with a classic Greek salad (tomatoes, cucumber, olives, feta), Tzatziki, and a side of lemon‑roasted potatoes. A glass of retsina or a light red wine complements the rich flavors.
What are the most common mistakes to avoid when making Greek Lasagna (Pastichio)?
Common errors include overcooking the pasta, which makes it mushy, under‑reducing the meat sauce, leading to a watery casserole, and not whisking the béchamel enough, resulting in lumps. Also, skipping the resting time can cause the layers to fall apart when sliced.
Why does this Pastichio recipe use cinnamon and nutmeg in the meat sauce instead of more typical Italian herbs?
Cinnamon and nutmeg are traditional Greek aromatics that add warm, slightly sweet depth to the tomato‑based sauce, distinguishing Pastichio from Italian lasagna, which relies on oregano and basil.
Can I make Greek Lasagna (Pastichio) ahead of time and how should I store it?
Yes. Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 5‑10 minutes to the baking time. Leftovers store in the fridge for 3‑4 days or freeze for up to 2 months.
What texture and appearance should I look for when the Pastichio is done cooking?
The top should be a deep golden brown with a slightly crisp crust. The interior should be bubbling, and a knife inserted into the center should come out hot without resistance. The pasta layers should be set, not liquid.
What does the YouTube channel David Seymour specialize in?
The YouTube channel David Seymour focuses on creative, often over‑the‑top lasagna variations and experimental comfort‑food mash‑ups, blending global cuisines into layered casserole formats.
How does the YouTube channel David Seymour's approach to Greek cuisine differ from other Greek cooking channels?
David Seymour adapts traditional Greek dishes like Pastichio into a modern, visually driven format, emphasizing bold flavor twists (e.g., extra spices) and high‑energy presentation, whereas many Greek channels stick to classic, home‑style techniques without the lasagna‑centric spin.
Last updated: August 21, 2026
