| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Eggs | Greek | Beef, Casseroles, Greek, Pastanoodle | 6 | Servings |
INGREDIENTS
| 1 | t | Vegetable oil |
| 2 | Garlic cloves, minced | |
| 1 | Onion, chopped | |
| 2 | Carrots, finely diced | |
| 1 | Zucchini, finely chopped | |
| 3/4 | lb | Lean ground beef |
| 1 1/2 | t | Dried basil |
| 1 | t | Dried oregano |
| 1 | t | Cinnamon |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/2 | t | Dried thyme |
| 2 | T | Tomato paste |
| 19 | oz | Canned tomatoes |
| 1/4 | c | Fresh parsley, chopped |
| 3 | T | Butter |
| 1/4 | c | All-purpose flour |
| 3 | c | Milk |
| 1 | Egg | |
| 1 | c | 2% cottage cheese |
| 1 | c | Mozzarella, part-skin |
| Shredded | ||
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/4 | t | Nutmeg |
| 3 | c | Pasta shells |
| 1/4 | c | Parmesan, freshly grated |
INSTRUCTIONS
This is the Greek variation of lasagna. In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 minutes or until softened. Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil. Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside. Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir in flour. Cook, stirring constantly, for 2 minutes. gradually whisk in milk; bring to boil. Reduce heat to medium-low or until thickened. In large bowl, whisk eggs; whisk in about 1/2 cup of the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender. Drain; return to pot. Add cheese sauce; toss well. Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat. Sprinkle with Parmesan. [Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.] Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes. Serve with a light green salad tossed with a sun-dried tomato vinaigrette. 6 servings for $13.26CDN [Nov 95] Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g carbohydrate, high source fibre, good source iron, excellent source calcium Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@msn.com> Date: Sat, 14 Dec 96 21:52:40 UT
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Nutrition (calculated from recipe ingredients)
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Calories: 451
Calories From Fat: 243
Total Fat: 27g
Cholesterol: 117.8mg
Sodium: 1045.3mg
Potassium: 861.6mg
Carbohydrates: 23.4g
Fiber: 3.4g
Sugar: 13.4g
Protein: 29.4g