Also know as the Greek lasagna, this pastichio recipe is very time-consuming. So pop open a bottle of red wine, put on an opera (preferably Maria Callas), and dig in. Trust me, it’s worth it. The meat sauce is criminally good—that’s why it takes 90 minutes to cook. Béchamel sauce is traditionally used in pastichio; however, my mother’s recipe calls for a custard sauce made from scratch. In my humble opinion, it makes a world of difference. I’m salivating right now just writing about it.