PASTITSIO (GREEK LASAGNA)
This is truly a unique dinner recipe that is very different than traditional lasagna!
Provided by RecipeGirl.com (shared from a Greek Family)
Categories Main Course
Time 1h25m
Number Of Ingredients 16
Steps:
- Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
- Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.
- Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1½ teaspoons salt.
- Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
- Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
- Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).
Nutrition Facts : ServingSize 1 serving, Calories 707 kcal, Carbohydrate 49 g, Protein 44 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 233 mg, Sodium 1417 mg, Fiber 2 g, Sugar 7 g
PASTITSIO - GREEK LASAGNA
Make and share this Pastitsio - Greek Lasagna recipe from Food.com.
Provided by KelBel
Categories Penne
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cook pasta and drain.
- While pasta is cooking, brown meat in heavy skillet, add onion and garlic and cook until soft.
- Mix in cinnamon and tomato sauce.
- In a saucepan, melt butter, whisk in flour and cook 1 minute, whisk in milk and simmer 20 minutes.
- Add beaten eggs and 1/4 cup parmesan to white sauce.
- In a buttered two quart casserole dish, add half pasta, top with meat mixture, add the rest of the pasta.
- Pour white sauce over the top.
- Sprinkle with remaining parmesan cheese.
- Bake 60 minutes.
PASTITSO AKA GREEK LASAGNA
This recipe is from my neighbor. She makes it every year for as part of their Greek Easter dinner. I think it is from Jeff Smith's Greek Cookbook. I hope you enjoy it as much as I did! UPDATE: Feb. '14 This recipe is labor intensive. Have all your ingredients measured ahead of time. I think the original recipe has too much butter, resulting is a oily dish. I have revised the recipe decrease the butter amounts. Baking time is based on assembly and baking it immediately, while all ingredients are hot. I loosely covered with foil for half the baking time, then uncovered to brown up the top a bit, although beware, it may not brown much.
Provided by Chicagoland Chef du
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350°F.
- In a large skillet: melt 2 T butter, add onion and garlic and saute' until golden.
- Add remaining butter and the crumbled ground beef. Cook until no longer pink.
- Add remaining ingredients to the meat mixture and simmer, uncovered, for 20 minutes or until most of the liquid has been absorbed. Mixture should be thick; set aside.
- MAKE THE WHITE SAUCE:.
- Melt butter in a medium saucepan. Whisk in the flour and cook for a 60 seconds.
- Gradually add the warm milk, whisking constantly, cook until thick and smooth. Add remaining ingredients to the sauce. Continue to stir and cook over low heat until all is thickened. Add more milk if too thick.
- In a separate bowl, beat eggs and add 1/2 cup of the sauce to the eggs to temper them.
- Whisk the egg mixture into the saucepan until well blended.
- In the mean time, BOIL PASTA.
- In a large stock pot, add salt to boiling water;.
- Add macaroni, stir gently and cook uncovered until tender, per package suggestions.
- Drain and rinse under cool water.
- Drain well and place in a large bowl, add 1/4 C melted butter, nutmeg, sherry if using, beaten eggs and grated cheese.
- Put half of the noodle mixture into a greased 9x9x2 baking pan (I used 7x12 glass casserole) a arranging the long noodles the length of the pan in straight rows.
- Top with all of the meat mixture.
- Cover the meat with the remaining half of the noodles.
- Pour the white sauce over the macaroni and bake for 25 minutes or until the top is delicately browned. Bake longer if necessary to heat through.
- NOTE: If you prep this ahead, and do not bake immediately, add more baking time. If refrigerated: bring to room temperature for 1 hour, bake for 30- 45 minutes.
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