Pastitsio!

So, last night, we had this "Greek lasagna."  It was quite tasty, very filling, and not too hard on the pocketbook!

• 1 pound ground lamb (beef works, as well!)
• 1 onion, diced
• 2 cloves garlic, minced
• .5 tsp cinnamon
• 1 cup tomato sauce
• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk
• 12 oz penne pasta
• 2 eggs, lightly beaten
• .5 cup grated parmesan cheese

1. Preheat oven to 350 degrees.
2. Grease a 2-quart casserole dish.
3. Cook pasta.  Drain.
4. While pasta is cooking, brown meat in a heavy skillet.  Add onion and garlic and cook until soft.  Mix in cinnamon and tomato sauce.
5. In a saucepan, melt butter.  Whisk in flour and cook one minute.  Whisk in milk and let simmer 20 minutes, stirring often.
6. Add beaten eggs and .25 cup parmesan to the white sauce.
7. Add half the pasta to the casserole dish.  Top with all the meat mixture.  Add the rest of the pasta.
8. Pour the white sauce over the top.
9. Sprinkle the remaining parmesan cheese on top of the white sauce.
10. Bake for 45 minutes.

If I were to change anything about this, I would salt everything, use about half the pasta, and perhaps leave the eggs out of the white sauce.  Otherwise, it was very, very tasty.  Hubby loved it, too, so that's always a plus!

For the diet-conscious, here's the deets:


Calories          476
Total Fat         26.4g
Cholesterol     111mg
Carbs               41.5g
Protein             21.7g

All in all, not too shabby!