Pastitsio-Greek Lasagna

Ingredients

Ground Meat

Olive Oil

Minced garlic

Puree Tomatoes

Cinnamon

Dried Oregano

Cayenne Pepper

Thyme-Fresh

Salt and Black pepper

Greek yogurt

Parmesan cheese

Nutmeg

Meat Sauce

Sautee onions in a skillet with some olive oil. Add the ground meat-can use half beef and half lamb to make it more authentically Greek. Allow meat to cook. Add a pinch of Cayenne pepper, 1 tsp of Cinnamon, dried Oregano, Fresh Thyme, minced garlic and cook for 5 minutes

Add tomato puree, enough to cover the amount of beef, 2 tsp salt, 1 tsp black pepper and simmer for 45 minutes.

Pasta

In the meantime, cook shell pasta until it is almost done since it will be baked.

Cream Sauce

To create white sauce, mix 1 ½ cup milk with 1 cup of cream in pot. Separately, add 4 tbs of butter to skillet. Add ¼ cup of flour, whisking in to butter sauce and stirring to make the Roux. Add white sauce to Roux and stir in slowly so flour doesn’t get lumpy under medium heat.

Add, 1 tsp salt, 1 tsp black pepper, ¾ cup Parmesan cheese, 1 scoop of the meat sauce that is simmering, 2/3 cup Greek Yogurt and ¼ tsp of nutmeg. Turn off and remove from stove. Separately, whisk 2 eggs and add to cream sauce when it’s slightly cooled so as to not cook the egg.

Line bottom of casserole dish with the shell pasta. Add the meat sauce then add the cream sauce. Sprinkle some parmasean cheese on top for a little crunchiness and extra cheese.

Bake at 350 degrees for one hour!