Pemberton Cookbook

Pastitsio

Greek Lasagna. Use ground lamb and add the seasonings.

Serves 4-6

Ingredients:

• 1-1/2 pounds ground lamb
• 1 medium onion, diced
• 2 teaspoons minced garlic
• 1/2 teaspoon cinnamon
• 1 cup tomato sauce
• 4 Tablespoons margerine or butter
• 4 Tablespoons flour
• 3 cups milk
• 12 ounces dry Penne pasta
• 2 eggs
• 4 ounces grated Parmesan

Directions:

Brown the meat in a heavy skillet. Add the onion and garlic. Cook until just soft.

Drain off any excess fat.

Mix in the cinnamon and tomato sauce. Set the meat mixture aside.

Melt the butter in a saucepan.

Whisk in the flour and cook for three minutes, stirring frequently.

Add milk, stir, and simmer 20 minutes. Set the white sauce aside.

Cook the pasta, drain, rinse, and set aside.

Lightly beat the eggs. Add them and half of the Parmesan to the meat mixture.

Butter a medium casserole. Add half of the pasta. Top with the meat mixture.

Add the rest of the pasta and top with white sauce.

Sprinkle on the remaining cheese.

Bake at 350°F for 50-60 minutes or until lightly browned.

-Traditional

Page created July 24, 2001. Anne Pemberton. Updated Tue, June 3, 2003 . AP.