Greek Lasagna
Greek LasagnaServing Size: 8 - 10
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | tsp | olive oil |
| 1 | large | onion -- finely chopped |
| 1 1/2 | lbs | lean ground beef or turkey |
| 3/4 | cup | dry white wine |
| 1 | 6 oz can | tomato paste |
| 1/2 | cup | bulgur (optional)
|
| 3/4 | tsp | cinnamon |
| 3/4 | tsp | nutmeg |
| 3/4 | tsp | allspice |
| 1 | tsp | salt |
| 1/2 | tsp | ground black pepper |
Cream sauce:
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | cups | cottage cheese, 1% fat |
| 1 1/2 | cups | evaporated skim milk (12 oz can) |
| 1 | cup | chicken stock |
| 2 | Tbsp | flour |
| 1/2 | cup | Parmesan, Asiago (grated) |
| salt and pepper to taste |
Pasta:
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | lb | elbow macaroni or ziti |
| 6 | Tbsp | Parmesan, Asiago (grated) |
| 1 | tsp | vegetable oil |
| 1/2 | tsp | salt |
| 2 | Tbsp | parsley -- chopped |
To prepare :
Meat sauce:
Heat oil over med heat; add onions & saute until soft, about 5 mins. Add ground meat & cook, breaking it up, until no longer pink, about 5 mins. Drain off fat. Add 1 c water, wine, tom paste, bulgur, spices, S&P. Simmer, covered, on low, stirring occasionally, until bulgur is tender, (about 20 mins.)
Cream sauce:
Puree cot cheese in food processor until smooth; set aside. In med saucepan, combine evap milk & 1/4c of the stock. Heat over med. heat until scalding. In a small bowl, stir together flour & remaining cold stock. Stir into hot milk mix & cook, stirring constantly, until thickened, (about 2 mins.) Remove from heat & whisk in pureed cottage cheese & grated cheese. Season w/ S&P. (To prevent skin from forming, place plastic wrap or wax paper directly on surface; set aside.)
Pasta:
Cook al dente 8-10 mins. Drain & return to pot; toss w/ 1/4 c. cheese, oil & salt. Assembly: Preheat oven to 350F. Grease a 9x13 baking dish. Spread 1/2 of pasta on bottom. Top w/ 1/3 cream sauce. Spoon on all of meat sauce, spreading evenly. Add another 1/3 cream sauce.. Top w/ remaining pasta & remaining cream sauce. Sprinkle w/ remaining 2T grated cheese. Bake 40-50 mins until golden & bubbling. Sprinkle w/ parsley & serve
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