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Tuesday, October 21, 2008

Greek Style Lasagna

9 dried lasagna noodles
1 lb ground lamb or beef
1 medium onion, chopped
2 cloves garlic, minced
1 8-oz can tomato sauce (no salt added)
¼ cup dry red wine or beef broth
1 tsp dried oregano, crushed
¼ tsp ground cinnamon
1 egg, beaten (can replace with ¼ cup egg beaters)
3 tbsp butter
3 tbsp all purpose flour
1 ¾ cups milk (low or no fat)
½ cup grated Parmesan cheese
2 eggs, beaten (can replace with ½ cup egg beaters)
1 2 ¼ can sliced pitted ripe olives, drained
8 oz crumbled feta cheese
8 oz white cheddar cheese, shredded

Preheat oven to 350 degrees. Cook noodles according to package directions; drain and rinse. In large skillet cook meat, onion and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, covered, 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside. In medium saucepan melt butter; stir in flour and ¼ tsp pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in ¼ cup Parmesan; set aside. Combine 2 eggs and remaining Parmesan. To assemble, spread 2 tbsp cheese sauce in 3 quart rectangular baking dish. Top with 3 noodles, one third each of the meat sauce, remaining cheese sauce, and olives. Drizzle with 1/3 of egg-Parmesan mixture; sprinkle with 1/3 each of cheeses. Repeat layers twice. Bake, uncovered, 35-40 minutes or until hot. Let stand 10 minutes.