Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Vegetable oil |
| 2 \N | Garlic cloves, minced |
| 1 \N | Onion, chopped |
| 2 \N | Carrots, finely diced |
| 1 \N | Zucchini, finely chopped |
| ¾ pounds | Lean ground beef |
| 1½ teaspoon | Dried basil |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ teaspoon | Dried thyme |
| 2 tablespoons | Tomato paste |
| 19 ounces | Canned tomatoes |
| ¼ cup | Fresh parsley, chopped |
| 3 tablespoons | Butter |
| ¼ cup | All-purpose flour |
| 3 cups | Milk |
| 1 \N | Egg |
| 1 cup | 2% cottage cheese |
| 1 cup | Mozzarella, part-skin, |
| \N \N | Shredded |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Nutmeg |
| 3 cups | Pasta shells |
| ¼ cup | Parmesan, freshly grated |
PASTA CUSTARD LAYERS
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 ½ 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@...
Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 21:52:40 UT