PASTITSIO (GREEK LASAGNA)

Pastitsio (Greek Lasagna) image

Provided by Kimberly Biegacki

Time 1h15m

Number Of Ingredients 22

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2 lb ground beef, lean
or use 1 pd beef and 1 pd lamb to make more authentic
2 Tbsp butter or olive oil
1/2 large onion, finely chopped
4 medium garlic cloves, pressed or minced
1 tsp salt
2 tsp cinnamon
1/4 tsp freshly ground nutmeg
2 tsp dried oregano
1 can(s) (28 oz. tomato puree)
2 Tbsp minced parsley
1 lb elbow macaroni, ziti or cavapatti (cooked, al dente)
1 Tbsp cooking oil
BECHAMEL CREAM SAUCE:
5 - 6 Tbsp butter
6 - 8 Tbsp flour
3 1/2 c milk
3 egg yolks
1/2 tsp freshly grated nutmeg
1/2 tsp salt
3/4 tsp black pepper
1/2 c parmesan cheese

Steps:

1. Saute onion in large skillet in butter till soft. Stir in ground beef till lightly browned season with salt, cinnamon & oregano. Stir in tomato puree, garlic & parsley. Cover & simmer gently for 20 minutes. Cook macaroni al dente; add a little salt.
2. Melt butter in pan and blend in flour (use a whisk to blend well).
3. Stir in milk & cook stirring constantly to make a thin white sauce. Beat egg yolks lightly in another dish. Dip out 1 cup of the sauce and pour it in a thin stream & stirring constantly into the yolk mixture until well blended. Pour mixture back into the rest of the sauce and stir for a few minutes over medium heat till it thickens. Add your nutmeg, salt and pepper.
4. Grease 9x13 casserole dish and then put in a thin layer of macaroni.
5. Next, layer with the meat sauce. Finish with layer of macaroni.
6. Pour the creamy sauce over all of it. Jiggle the pan so the sauce runs through all the layers and then sprinkle with the top with parmesan cheese.
7. Bake at 350 degrees for 45 minutes. Put foil over the top if it starts to get to brown. Remove from oven and let it sit for 15 to 20 minutes before cutting and serving. Enjoy.
8. Slice into squares and serve.
9. May 14th, 2015 ---- Made up a pan of this for dinner.