Name: Greek Lasagna
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 16 oz elbow pasta; 2 lbs. ground beef; 1/2 cup grated kefalotiri cheese or parmesan; 1/2 cup Butter; 1/2 cup olive oil; 2 cloves garlic (finely chopped); 1/2 cup white wine; 1 onion (finely chopped); 1 23.5 oz jar of tomato sauce (I use pasta sauce for more flavor); 1 stick of cinnamon; Salt and petter; ½ cup bread crumbs; For bechamel sauce:; 8 tablespoons of flour; 4-5 tablespoons of butter; Salt; 4 cups Milk

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Greek Lasagna

My dad and uncle never liked Pastitchio until they found out how time consuming it was. Since then we have simplified the recipe they didn't even know the difference.

Prep Time45

Cook Time30

Total Time1 15

Servings: 1 9 X 12 pan

Ingredients

16 oz elbow pasta
2 lbs. ground beef
1/2 cup grated kefalotiri cheese or parmesan
1/2 cup Butter
1/2 cup olive oil
2 cloves garlic finely chopped
1/2 cup white wine
1 onion finely chopped
1 23.5 oz jar of tomato sauce I use pasta sauce for more flavor
1 stick of cinnamon
Salt and petter
½ cup bread crumbs
For bechamel sauce:
8 tablespoons of flour
4-5 tablespoons of butter
Salt
4 cups Milk

Instructions

Boil pasta according to package instructions – Remove, drain and mix in half of the melted butter and grated cheese. Set aside. In a saucepan heat the oil and brown the ground beef with the onion and garlic.
Add wine, tomato sauce, cinnamon, salt and pepper. Let simmer until all the liquids are reduced. Remove from heat, add remaining butter and sprinkle in some bread crumbs.
Prepare béchamel sauce: Heat butter is saucepan, add flour and continue to cook, stirring constantly, until the flour turns a very light brown. Remove from heat and start adding milk very slowly stirring constantly. Only when the milk we have added is fully absorbed we add a little bit more. Continue this way until the sauce reaches the desired consistency.
Butter a 9 x 11 baking pan. Sprinkle bottom of pan with some of the bread crumbs, add half the pasta and spread evenly. Add meat layer followed by remaining pasta Pour the béchamel mixture over the pasta and spread evenly. Top off with the cheese, the remaining bread crumbs and butter. Cook in 350 degree oven for 30 minutes or until top turns golden brown.