Title: 1Pot 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

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