Recipe

Almost Greek Lasagna Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 4 months, 2 weeks ago Being a huge fan of Pastitsio, this recipe from BHG caught my eye. I will play around with this recipe, making a few changes, to make it more like Pastitsio. I would replace the white cheddar w/ mozzarella, make a bechamel sauce & sprinkle Fresh gra... More Prep:45m Cook:30m Servings:12	Californiac
	greek lasagna

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deannafaye

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Ingredients

9 dried lasagna noodles (about 8 oz.)

1 pound ground lamb or beef

1 medium onion, chopped (1/2 cup)

2 cloves garlic, minced

1 8-ounce can tomato sauce

1/4 cup dry red wine or beef broth

1 teaspoon dried oregano, crushed

1/4 teaspoon ground cinnamon

1 egg, beaten

3 tablespoons butter

3 tablespoons all-purpose flour

1/4 teaspoon ground black pepper

1-3/4 cups milk

1/2 cup grated Parmesan cheese

2 eggs, beaten

1 2-1/4-ounce can sliced pitted ripe olives, drained

8 ounces crumbled feta cheese

8 ounces white cheddar cheese, shredded

Directions

Preheat oven to 350 F. Cook noodles; drain and rinse. In large skillet cook meat, onion, and garlic until meat is brown. Drain fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside. (I would omit the beaten egg here.)

In medium saucepan melt butter; stir in flour and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in 1/4 cup Parmesan; set aside. Combine 2 eggs and remaining Parmesan.

To assemble, spread 2 tablespoons cheese sauce in a 13x9x2-inch baking dish or 3-quart rectangular casserole. Top with 3 noodles, one-third each of the meat sauce, remaining cheese sauce, and olives. Drizzle with one-third of egg-Parmesan mixture; sprinkle with one-third each of cheeses. Repeat layers twice. Bake, uncovered, 35 to 40 minutes or until hot. Let stand 10 minutes.

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