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Greek Style Lasagna (Pastitsio)
Serves 12
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Ingredients:
| 2 lbs lean ground beef or lamb |
| 1 large yellow onion, chopped |
| 4 cloves large fresh garlic, minced |
| 4 cups prepared alfredo sauce mixed with 1/4 teaspoon ground nutmeg, divided |
| 1 cup dry white wine |
| 1 can tomato puree or thick sauce, (15 oz.) |
| 1/2 tsp ground allspice |
| 1 tsp ground cinnamon |
| 1/2 cup chopped fresh parsley |
| 3 tablespoons garlic and herb seasoned bread crumbs |
| 1 package mini penne or ziti pasta, (1 lb.) cooked to al dente and rinsed |
| 1/4 cup butter |
| 4 large eggs, beaten |
| 1 1/2 cups freshly grated or shredded Parmesan cheese, divided use |
| Sea salt |
| Fresh ground black pepper |
Directions:
- Preheat oven to 350 degrees F. Spray a lasagna pan with olive oil cooking spray; set aside. Preheat large skillet over medium-high heat. Add ground beef, onions, garlic, and sprinkle with seasoned salt and pepper. Cook until beef is browned, about 10 minutes. Add wine, tomato sauce, allspice, and cinnamon; simmer for 10 minutes. Stir in parsley and breadcrumbs; remove from heat.
- Melt 1/4 cup butter in pasta pot and return cooked pasta to pot. Stir in beaten eggs and 1 cup of parmesan cheese. Layer bottom of lasagna pan with half of the pasta mixture and press down. Add all meat filling in an even layer over pasta; top with 2 cups Alfredo sauce. Top with remaining pasta and flatten top layer. Pour remaining Alfredo sauce over top layer of pasta. Sprinkle with remaining 1/2 cup of grated Parmesan cheese.
- Bake, uncovered, 45 minutes or until the top is golden brown. Cool 15 minutes before serving.
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