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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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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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