Pastitsio Greek Lasagna

Pastitsio, Greek Lasagna

1 1/2 pounds ground lamb (or ground beef)
1 medium onion, diced
2 tsp garlic, minced
1/2 tsp cinnamon
1 cup tomato sauce
4 Tbs butter
4 Tbs flour
3 cups milk
12 ounces penne pasta, dry
2 eggs
4 ounces Parmesan cheese, grated

Brown the meat in a heavy skillet. Add the onion and garlic
and cook until just soft. Drain off any excess fat. Mix in
the cinnamon and tomato sauce. Set aside. Melt the butter
in a saucepan. Whisk in the flour and cook for three
minutes, stirring frequently. Whisk in the milk and simmer
20 minutes. Set aside. Cook the pasta, drain, rinse, and
set aside. Lightly beat the eggs. Add them to the meat
mixture. Add half of the Parmesan. Butter a two-quart
casserole. Add half of the pasta. Top with the meat
mixture. Add the rest of the pasta. Pour the white sauce
over the combination. Sprinkle on the remaining cheese.
Bake at 350 for 50-60 minutes or until lightly browned.

Serves 4-6

enjoy
Sandy :)


Source:

rec.food.recipes