Greek Pastitsio
The Greek version of lasagna.
Servings 6 servings
Ingredients
- 6 ounces bucatini pasta
- 2 large eggs
- 1/2 cup feta cheese, cubed
- 1/4 cup milk
- 12 ounces lean ground lamb
- 1 medium yellow onion, chopped
- 1 14.5 oz can tomatoes, undrained and cut-up
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon nutmeg
- 1/8 teaspoon each salt and pepper
- 2/3 cup Parmesan cheese
- 1 1/2 cups milk
- 2 tablespoons flour
- 1/4 teaspoon each salt and pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°
- Cook pasta according to package directions.
- Drain, rinse and drain again.
- Transfer to a warm bowl.
- Separate the eggs.
- In a small bowl, lightly beat the yolks. Set aside for white sauce.
- Stir egg whites, feta cheese and 1/4 cup milk into the pasta. Set aside.
- Prepare the red/meat sauce.
- Cook the lamb and onion over medium high heat until meat is browned.
- Drain off fat. Stir in the tomatoes, oregano, nutmeg, salt and pepper.
- Bring to a boil, lower the heat and simmer, covered for 5 minutes.
- Remove from heat, stir in 2/3 cup Parmesan cheese
- Layer half of the pasta mixture in a lightly greased 8 x 8 x 2 baking dish.
- Top with meat sauce and then with the remaining pasta mixture.
- Prepare the white sauce.
- In a medium saucepan, whisk together 1 1/2 cups milk, flour, salt and pepper.
- Cook over moderate heat, whisking constantly for 8 minutes or until mixture is thickened and bubbly.
- Slowly stir about 1 cup of the hot mixture into the lightly beaten egg yolks, then return this mixture to the saucepan.
- Cook stirring constantly, for 3 minutes or until mixture thickens. (Do not boil)
- Stir in the 1/4 cup Parmesan cheese. Pour the sauce over the pasta layer.
- Bake for 30 to 35 minutes or until heated through.
- Let stand 10 minutes before serving.