Egyptian lasagna, often called macarona béchamel, layers pasta with a warmly spiced ground-beef filling and a thick, creamy béchamel sauce. It is baked until golden and served in generous squares, with family versions varying in their seasonings and whether they add egg or cheese to the sauce. This version uses egg in the béchamel for a rich, sliceable top and gives you clear timing for each layer.
Ingredients
- 1 lb (454 g) elbow macaroni or short tubular pasta
- 4 qt (3.8 L) water, for boiling the pasta
- 1 tbsp (15 g) fine salt, for the pasta water
- 1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 2 cloves garlic, about 2 tsp (6 g) finely minced
- 1 lb (454 g) ground beef, preferably 85–90% lean
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground cinnamon
- ½ tsp (1 g) ground allspice
- 1 tsp (6 g) fine salt, for the filling, plus more to taste
- ¼ tsp (0.5 g) freshly ground black pepper
- 2 tbsp (32 g) tomato paste
- 1 cup (240 ml) passata or plain tomato sauce
- ¼ cup (60 ml) water
- 6 tbsp (85 g) unsalted butter
- ½ cup (60 g) all-purpose flour
- 4 cups (946 ml) whole milk, warmed or at room temperature
- ¾ tsp (4 g) fine salt, for the béchamel
- ¼ tsp (0.5 g) ground black pepper
- ⅛ tsp (0.25 g) freshly grated nutmeg, or a small pinch of ground nutmeg
- 1 large egg, at room temperature, lightly beaten
Instructions
- Prepare the ingredients and pan. Finely chop the onion and garlic, measure the spices, and warm the milk if it is cold. Set out a 9-by-13-inch (23-by-33-cm) baking dish; there is no need to grease it. Heat the oven to 375°F (190°C), placing a rack in the middle. Allow about 30 minutes for this preparation and measuring before you start the timed cooking stages.
- Boil the pasta for 10 minutes. Bring the 4 qt (3.8 L) water to a boil in a large pot, add the 1 tbsp (15 g) salt, and cook the macaroni until just shy of al dente, following the package timing as a guide. It will soften further in the oven, so avoid cooking it completely tender now. Drain well and set aside; do not rinse, since the light starch on the pasta helps the layers hold together.
- Make the beef filling in 15 minutes. While the pasta drains, heat the oil in a wide skillet over medium heat. Add the onion and cook for about 4 minutes, stirring, until softened. Add the garlic and cook for 30 seconds, then crumble in the ground beef. Add the cumin, cinnamon, allspice, salt, and pepper. Cook, breaking the meat into small pieces and turning it regularly, until it reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C); check several crumbles with a food thermometer. Stir in the tomato paste, passata, and water. Simmer for about 5 minutes, stirring once or twice, until the mixture is saucy but not watery. Taste and adjust the salt, then remove the pan from the heat.
- Make the béchamel in 10 minutes. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly so the mixture stays pale and does not scorch. Slowly pour in the milk in a steady stream while whisking. Keep whisking as the sauce comes to a gentle simmer and thickens, about 5–7 minutes. It should coat a spoon but still pour; if it becomes very stiff, whisk in a little extra milk. Stir in the salt, pepper, and nutmeg. Take the pan off the heat and let the sauce cool for 2 minutes. Whisk a spoonful of warm béchamel into the beaten egg, then slowly whisk that egg mixture back into the saucepan. This gradual tempering helps prevent scrambled bits in the sauce.
- Layer the casserole. Spread about one-third of the béchamel over the bottom of the baking dish. Add half the drained pasta in an even layer, then spread all of the beef filling over it. Add the remaining pasta and pour the rest of the béchamel across the top, guiding it to the edges with a spatula. The layers do not need to be perfectly flat, but distribute the meat evenly so each serving gets filling.
- Bake for 35 minutes. Put the dish on the middle oven rack and bake uncovered for about 35 minutes, until the top is set and golden in spots and the edges are bubbling. Check the center with a food thermometer; because the béchamel contains egg, the casserole should reach the USDA FSIS safe minimum of 160°F (71°C). If the surface browns before the center is hot, loosely cover it with foil and continue baking until it reaches temperature.
- Rest before cutting. Set the dish on a heat-safe surface and let it rest for 15 minutes. This short wait allows the sauce to settle and the pasta layers to firm, making neater squares. Cut into 8 portions with a sharp knife and use a broad spatula to lift each serving.
Tips
- Keep the pasta a little firm. The casserole spends another 35 minutes in the oven, so fully cooked pasta can turn soft and break when served. Start checking it a minute or two before the package’s suggested time and drain as soon as it is just shy of al dente.
- Whisk the sauce gradually. Adding the milk in a steady stream while whisking is the simplest way to avoid lumps. If a few remain, pass the béchamel through a fine strainer before tempering in the egg. Do not boil it hard after adding the egg.
- Use a practical tomato substitute if needed. Passata is smooth, strained tomato and is widely sold in jars or cartons. If you cannot find it, use an equal amount of plain canned tomato sauce; avoid seasoned pasta sauce, which can make the filling too salty or herby. Crushed tomatoes also work, but the filling will be less smooth.
- Let the casserole rest. Cutting immediately can make the béchamel run and the layers slide. The 15-minute rest is part of the recipe, not just a serving suggestion. If your oven runs hot, check browning early and tent the dish loosely with foil.
Serving Suggestions
Serve the macarona béchamel warm as a main dish, with a crisp green salad dressed simply with lemon and olive oil. Cucumber and tomato salad, roasted vegetables, or lightly dressed shredded cabbage are also good accompaniments because their freshness balances the rich pasta and creamy sauce. A small dish of pickles or olives can add a bright, salty contrast. The casserole is filling, so modest side portions are usually enough.
For the cleanest squares, serve it after the full 15-minute rest rather than straight from the oven. A broad spatula helps lift the bottom layer without tearing it. If you are serving a group, cut the casserole into eight portions before bringing it to the table, then offer extra black pepper or a little chili on the side for anyone who wants more heat.
Variations
Egyptian macarona béchamel has home and regional variations, so adjust the seasoning to suit your table. For a more gently spiced filling, leave out the cinnamon and allspice and use only cumin, salt, and pepper. For a warmer, more aromatic version, add another small pinch of cinnamon, but keep the spices restrained enough that they do not overwhelm the beef and tomato.
You can replace the beef with ground lamb in the same quantity; it gives the filling a richer flavor and still needs to reach 160°F (71°C). For a meat-free variation, use 1 lb (454 g) cooked brown or green lentils in place of the beef, reduce the added water to 2 tbsp (30 ml), and season the filling to taste. The texture will be softer and the flavor more earthy. A handful of grated mozzarella or mild cheddar scattered over the béchamel is another optional change, though cheese is not necessary for the creamy browned top.
If you prefer a béchamel without egg, omit the egg and use the sauce as written otherwise. The top will be a little less set, so allow the casserole to rest fully before cutting. For a thicker, more sharply defined top, use the egg version and check that the center reaches 160°F (71°C).
Storage and Reheating
Refrigerate leftovers within 2 hours of baking. Once the dish has cooled enough to handle, cover it tightly or transfer portions to airtight containers; it keeps for 3–4 days in the refrigerator. For easier reheating, cut the casserole into portions before storing, and keep the pieces in a single layer if possible. Do not leave the casserole at room temperature for an extended period.
To reheat a larger portion, cover it with foil and warm it in a 325°F (163°C) oven until hot throughout. Individual portions can be microwaved in a covered, microwave-safe dish, stirring or turning the portion if practical so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. If the pasta looks dry, add a teaspoon or two of water or milk around the edge before covering it.
For longer storage, freeze cooled portions in freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The béchamel may look slightly grainy after freezing, but gentle reheating usually brings it back together; avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Is Egyptian lasagna the same as Italian lasagna? They share the idea of layered baked pasta, but macarona béchamel is usually made with short pasta, a spiced minced-meat and tomato filling, and a generous béchamel sauce rather than sheets of pasta and layers of ricotta or other cheeses. Ingredients and seasoning vary from household to household.
Can I assemble it ahead of time? Yes. Prepare the pasta, filling, and béchamel, assemble the casserole, cover it, and refrigerate it promptly. For the best texture, bake it within 24 hours. Since it will be cold when it goes into the oven, allow extra baking time and check the center with a thermometer; it must reach 160°F (71°C). Do not leave the assembled dish out to warm for more than 2 hours.
Why is my béchamel lumpy or too thick? Lumps usually form when the milk is added too quickly or the roux is not whisked thoroughly. Keep the pan over moderate heat and whisk as you pour. If it is too thick to spread, whisk in milk a tablespoon at a time until it flows easily. If lumps remain, strain the sauce before adding the egg.
Can I use another type of pasta? Yes. Elbows are convenient, but short tubes such as penne or rigatoni work well. Choose a shape that holds the meat and sauce, and cook it just shy of al dente. Very small pasta can make the layers dense, while long strands are harder to portion neatly.
How do I know when the casserole is done? The edges should bubble, the béchamel should look set and lightly golden, and the center should register at least 160°F (71°C) on a food thermometer because this recipe includes egg. Color alone is not a reliable safety check. Rest it for 15 minutes after baking so the sauce settles before you cut it.
Related
- Egyptian Tahini Sauce Recipe, Creamy and Tangy
- Egyptian Koshari Recipe: Lentils, Rice & Crispy Onions
- Egyptian Kunafa Recipe with Creamy Ashta Filling
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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