We have always referred to this dish as “lasagna,” because it uses lasagna noodles, but it is technically called “pastitsio.” Sometimes pastitsio uses other kinds of pasta, but if you use lasagna as your pasta it seems like sort of like a lasagna, but I like the béchamel sauce better than the ricotta cheese that a typical lasagna usually incorporates.
This is a somewhat time-consuming recipe, but my husband and children especially lovs it, so every once in a while I allocate the better part of a day to making this for them. Luckily, it lasts for several meals, so it ends up being an investment of time that pays off over the following couple of days. My mother-in-law makes it a little differently each time; she does not have an exact recipe that she follows religiously. Over the years, she has suggested several variations. I have taken her ideas and recorded them here, integrating them with my own measurements and proportions and a couple of ingredients that make this recipe my own version. Usually I use shredded mozzarella only in this dish, but this time I used fresh mozzarella on top, which changes its appearance but is delicious. Try it either way!