Greek Lasagna
pastitsio, greek lasagna 
 
1-1/2 lb.  ground lamb (or ground beef)
1 medium  onion, diced
2 tsp  garlic, minced
1/2 tsp  cinnamon
1 cup  tomato sauce
4 Tbsp  butter
4 Tbsp  flour
3 cup  milk
12 oz.  penne pasta, dry
2   eggs
4 oz.  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 for 50-60 minutes or until lightly browned. 
 
serves 4-6 
 
enjoy 
sandy :) 
 
 
-- 
(ID: 10739) Mirror: rec.food.recipes: Wed, Sep 24, 2003


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