Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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My version of pastitsio, inspired by Vefa Alexiadou's version in Vefa's Kitchen, swaps zucchini for the more conventional eggplant. I've enlivened the meat sauce a bit with wine and onion and brightened the béchamel with a bit of lemon zest.
Does this recipe take a bit of time and effort? Yes, since you're making two from-scratch sauces, but the end result is worth it.
Note: The casserole may be assembled and refrigerated one day in advance. Just remove it from the fridge a half-hour before you plan to bake it, and allow an additional 5 to 10 minutes of time in the oven.