Servings: 6 Servings
INGREDIENTS
1 ts Vegetable oil
2 Garlic cloves, minced
1 Onion, chopped
2 Carrots, finely diced
1 Zucchini, finely chopped
3/4 lb Lean ground beef
1.5 ts Dried basil
1 ts Dried oregano
1 ts Cinnamon
0.5 ts Salt
0.5 ts Pepper
0.5 ts Dried thyme
2 tb Tomato paste
19 oz Canned tomatoes
0.25 c Fresh parsley, chopped
--------------------PASTA CUSTARD LAYERS-------------------------
3 tb Butter
0.25 c All-purpose flour
3 c Milk
1 Egg
1 c 2% cottage cheese
1 c Mozzarella, part-skin, Shredded
0.5 ts Salt
0.5 ts Pepper
0.25 ts Nutmeg
3 c Pasta shells
0.25 c Parmesan, freshly grated
DIRECTIONS
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 1/2 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@msn.
com .