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Title: Pastitsio Goes Light
Categories: Pasta Meat Casserole Ethnic
Yield: 6 Servings
| 1 | ts | Vegetable oil |
| 2 | Garlic cloves, minced | |
| 1 | Onion, chopped | |
| 2 | Carrots, finely diced | |
| 1 | Zucchini, finely chopped | |
| 3/4 | lb | Lean ground beef |
| 1 1/2 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 1 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Dried thyme |
| 2 | tb | Tomato paste |
| 19 | oz | Canned tomatoes |
| 1/4 | c | Fresh parsley, chopped |
| PASTA CUSTARD LAYERS | ||
| 3 | tb | Butter |
| 1/4 | c | All-purpose flour |
| 3 | c | Milk |
| 1 | Egg | |
| 1 | c | 2% cottage cheese |
| 1 | c | Mozzarella, part-skin, |
| Shredded | ||
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Nutmeg |
| 3 | c | Pasta shells |
| 1/4 | c | Parmesan, freshly grated |
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.
6 servings for $13.26CDN [Nov 95]
Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g carbohydrate, high source fibre, good source iron, excellent source calcium
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
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