Pastitsio - Greek Lasagna
With the addition of wine and Greek spices, this pasta bake is worth a visit!
Pastitsio (Greek Meat and Pasta Dish)
Pasta:
6 ounces elbow macaroni
2 tablespoons butter
¼ teaspoon. ground nutmeg
1/3 cup grated Parmesan cheese
1 egg, lightly beaten
Meat Sauce
2 tablespoon oil
1 onion, finely chopped
3 cloves garlic, crushed
1 lb. ground beef
½ cup red wine
1 cup beef stock
3 tablespoon tomato paste
1 teaspoon chopped fresh oregano
Bechamel Sauce:
3 tablespoon butter
1 ½ tablespoon flour
pinch of nutmeg
1 ½ cups whole milk
1 egg, lightly beaten
1/2 cup grated Mizithra cheese
1/3 cup toasted and buttered bread crumbs
-Preheat oven to 350 degrees. Lightly grease a 2-quart ovenproof dish. Cook the macaroni in a large pot of boiling salted water for 10 minutes, or until al dente. Drain and return to the pot. Melt the butter in a small saucepan until golden, then pour it over the pasta. Stir in the nutmeg and half the cheese and season to taste. Leave until cool, then mix in the egg and set aside.
-For the meat sauce, heat the oil in a large pan, add the onion and garlic and cook over medium heat for 6 minutes, or until the onion is soft. Increase the heat, add the beef and cook , stirring for 5 minutes or until the meat is browned. Add the wine and cook over high heat for 1 minute, or until evaporated. Add the stock, tomato paste, oregano, salt and pepper to taste. Reduce the heat, cover and simmer for 20 minutes.
-Meanwhile, make the béchamel sauce. Melt the butter in a small saucepan over low heat. Stir in the flour and cook for 1 minute or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Add the nutmeg and some salt and pepper, to taste. Allow to cool a little before stirring in the beaten egg. Stir 3 tab. of the béchamel into the meat sauce.
-Spread half the meat sauce in the dish, then layer half the pasta over it. Layer with the remaining meat sauce and then the remaining pasta. Press down firmly with the back of a spoon. Spread the béchamel sauce over the pasta and sprinkle the Mizithra cheese and bread crumbs on top. Bake for 45 – 50 minutes, or until golden. Let it stand for 15 minutes before serving. Cut into squares. Serves 6 - 8
Place pasta in a lightly buttered baking dish.
Add the beef and tomato sauce layer.
Top off the dish with the creamy bechamel sauce and sprinkle with cheese, bread crumbs and paprika.
A Greek spin on lasagna that may be better than the Italian! Look at those lucious layers!
PERSNICKETY NOTES:
*Ground oregano can be used in place of the fresh chopped oregano if necessary, but the fresh always adds a sparkle to the taste! Likewise, any type of shaped or twisted pasta can be used, except for the long ones such as fettucini or spaghetti. The pockets of pasta are meant to hold pleasing pops of flavor!
