Perfect Pastitsio (Greek Lasagna)
Description
This Greek dish will become a new favorite for you and your family. It is much easier and lighter than the traditional recipe, but is still delicious.
Ingredients
2-1/2 c. uncooked penne pasta
2 T. butter, melted
1 c. grated Parmesan cheese
1 1/2 lb. ground sirloin
1 medium onion, chopped
2 garlic cloves, minced
15 oz. can tomato sauce
1/2 t. salt
1/2 t. ground cinnamon
pinch nutmeg
1 c. shredded Parmesan cheese, divided
Bechamel Sauce:
1/2 c. butter, cubed
2/3 c. all-purpose flour
1/2 t. salt
1/4 t. pepper
pinch nutmeg
4 c. 2% milk
2 large eggs
Directions
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Cook penne according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13 x9 inch baking dish.
Preheat oven to 350 degrees.
In a large skillet, cook beef and onion over medium heat, 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain and discard grease. Add garlic; cook 2 minutes longer. Stir in tomato sauce, nutmeg, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 c. shredded Parmesan cheese.
Bechamel Sauce:
In a large saucepan, melt butter. Stir in flour, nutmeg, salt and pepper until smooth; gradually add milk, stirring constantly. Bring to a boil; cook and stir 1-2 minutes or until thickened.
In a small bowl, whisk a small amount of hot mixture into beaten eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook; stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
Bake, covered, 20 minutes; then bake, uncovered, 30-40 minutes longer or until golden brown.
12 servings.