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Ingredients: 1 Teaspoon(s) Vegetable oil 2 Garlic cloves, minced 1 Onion, chopped 2 Carrots, finely diced 1 Zucchini, finely chopped 3/4 Pound(s) Lean ground beef 1 1/2 Teaspoon(s) Dried basil 1 Teaspoon(s) Dried oregano 1 Teaspoon(s) Cinnamon 1/2 Teaspoon(s) Salt 1/2 Teaspoon(s) Pepper 1/2 Teaspoon(s) Dried thyme 2 Tablespoon(s) Tomato paste 19 Ounce(s) Canned tomatoes 1/4 Cup(s) Fresh parsley, chopped 3 Tablespoon(s) Butter 1/4 Cup(s) All-purpose flour 3 Cup(s) Milk 1 Egg 1 Cup(s) 2% cottage cheese 1 Cup(s) Mozzarella Shredded 1/4 Teaspoon(s) Nutmeg 3 Cup(s) Pasta shells 1/4 Cup(s) Parmesan, freshly grated Directions: This is the Greek variation of lasagna. In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 minutes or until softened. Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil. Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside. Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir in flour. Cook, stirring constantly, for 2 minutes. gradually whisk in milk; bring to boil. Reduce heat to medium-low or until thickened. In large bowl, whisk eggs; whisk in about 1/2 cup of the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender. Drain; return to pot. Add cheese sauce; toss well. Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat. Sprinkle with Parmesan. [Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.] Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes. Serve with a light green salad tossed with a sun-dried tomato vinaigrette. Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g carbohydrate, high source fibre, good source iron, excellent source calcium
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