PASTITSO AKA GREEK LASAGNA
This recipe is from my neighbor. She makes it every year for as part of their Greek Easter dinner. I think it is from Jeff Smith's Greek Cookbook. I hope you enjoy it as much as I did! UPDATE: Feb. '14 This recipe is labor intensive. Have all your ingredients measured ahead of time. I think the original recipe has too much butter, resulting is a oily dish. I have revised the recipe decrease the butter amounts. Baking time is based on assembly and baking it immediately, while all ingredients are hot. I loosely covered with foil for half the baking time, then uncovered to brown up the top a bit, although beware, it may not brown much.
Provided by Chicagoland Chef du
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350°F.
- In a large skillet: melt 2 T butter, add onion and garlic and saute' until golden.
- Add remaining butter and the crumbled ground beef. Cook until no longer pink.
- Add remaining ingredients to the meat mixture and simmer, uncovered, for 20 minutes or until most of the liquid has been absorbed. Mixture should be thick; set aside.
- MAKE THE WHITE SAUCE:.
- Melt butter in a medium saucepan. Whisk in the flour and cook for a 60 seconds.
- Gradually add the warm milk, whisking constantly, cook until thick and smooth. Add remaining ingredients to the sauce. Continue to stir and cook over low heat until all is thickened. Add more milk if too thick.
- In a separate bowl, beat eggs and add 1/2 cup of the sauce to the eggs to temper them.
- Whisk the egg mixture into the saucepan until well blended.
- In the mean time, BOIL PASTA.
- In a large stock pot, add salt to boiling water;.
- Add macaroni, stir gently and cook uncovered until tender, per package suggestions.
- Drain and rinse under cool water.
- Drain well and place in a large bowl, add 1/4 C melted butter, nutmeg, sherry if using, beaten eggs and grated cheese.
- Put half of the noodle mixture into a greased 9x9x2 baking pan (I used 7x12 glass casserole) a arranging the long noodles the length of the pan in straight rows.
- Top with all of the meat mixture.
- Cover the meat with the remaining half of the noodles.
- Pour the white sauce over the macaroni and bake for 25 minutes or until the top is delicately browned. Bake longer if necessary to heat through.
- NOTE: If you prep this ahead, and do not bake immediately, add more baking time. If refrigerated: bring to room temperature for 1 hour, bake for 30- 45 minutes.
PASTITSO
This is another version of a favorite Greek recipe. This one comes with a bechamel sauce (which sounds French, but actually the Greeks had it first!). It also uses lasagne noodles, which makes it reminiscent to an Italian lasagne, but it is decidedly Greek. This recipe comes from Jeff Smith. I hope you enjoy!
Provided by LifeIsGood
Categories Meat
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Make the Bechamel Sauce:.
- Heat the milk in a saucepan over medium-high heat. Stir the flour into your melted butter and then stir that into the hot milk. Continue stirring until thick. You may need to adjust your heat to make sure you don't scald the milk. This will probably take about 10 min., give or take. Add the salt, pepper and cinnamon to taste. (This should make 4 Cups).
- Pastitso:.
- Heat a large skillet over medium-high heat with the 2 T. olive oil. Saute the ground round along with the onion.
- When the onions are translucent, add the parsley, garlic, cinnamon, tomato sauce and white wine. Turn the heat down to medium or even medium-low and let cook for about 30 minutes, stirring occasionally.
- Meanwhile, boil the lasagne noodles until not quite tender (a bit less time than recommended on your box). Drain and soak in cold water.
- When the sauce is done, drain the cold noodles and place in a large bowl. Add the butter, eggs and a handful of parmesan. Gently toss with the noodles.
- Place 1/2 of this noodle mixture into a buttered 9x13 baking dish. Add the meat sauce. Place the rest of the noodles on top and cover with the bechamel sauce. Top with more parmesan cheese, to taste.
- Bake at 350 degrees F. for about 1 hour, or until the top is bubbly. You may have to tent it with foil towards the end of cook time, if the top is getting too browned.
Nutrition Facts : Calories 1181.8, Fat 74.6, SaturatedFat 35.7, Cholesterol 310.7, Sodium 627.6, Carbohydrate 76.8, Fiber 3.8, Sugar 13.1, Protein 46.3
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