Pastitsio - Greek Lasagna
This recipe is the closest I have to good Pastitsio in a Greek restaurant.
They don't use Parmesan but it is a good substitute. Some restaurants put tomato sauce on top also.
8 oznoodles, preferably tubular like rigatoni
1 lbground beef
1garlic clove, minced
1 can(s)8 oz. tomato sauce
1/4 tsporegano, dried
1/4 tspcinnamon, ground
1/2 cparmesan cheese
1 1/2 cmilk i used 2 %
How to Make Pastitsio - Greek Lasagna
- Cook macaroni according to package directions. Drain and set aside.
- Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
- Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and cinnamon if desired; heat through.
- Place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese.
- Layer with meat mixture and remaining macaroni. Set aside.
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
- Remove from the heat; stir in remaining cheese. Pour sauce over macaroni.
- Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving. Enjoy!