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Pastitsio (Greek Lasagna)

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Category: Mediterranean
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Serves/Makes: 4
Ready in: 1-2 hrs

1 1/2 pound ground lamb or ground beef

1 medium onion, diced

2 teaspoons garlic, minced

1/2 teaspoon cinnamon

1 cup tomato sauce

4 tablespoons butter

4 tablespoons flour

3 cups milk

12 ounces penne pasta, dry

2 eggs

4 ounces Parmesan cheese, grated

Brown the meat in a heavy skillet. Add the onion and garlic and cook until just soft. Drain off any excess fat. Mix in the cinnamon and tomato sauce. Set aside.

Melt the butter in a saucepan. Whisk in the flour and cook for three minutes, stirring frequently. Whisk in the milk and simmer 20 minutes. Set aside.

Cook the pasta, drain, rinse, and set aside.

Lightly beat the eggs. Add them to the meat mixture. Add half of the Parmesan.

Butter a two-quart casserole. Add half of the pasta. Top with the meat mixture. Add the rest of the pasta. Pour the white sauce over the combination. Sprinkle on the remaining cheese.

Bake at 350 degrees F for 50-60 minutes or until lightly browned.

Recipe Source: cdkitchen.com

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