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Low-Fat Pastitsio (Greek Lasagna)

An italian recipe for Low-Fat Pastitsio (Greek Lasagna), made with Meat Sauce, Olive Oil, Onion, Lean Ground Beef Or Turkey, and Dry White Wine. Serves 10. Scale it up or down for the number of people at the table.

Ingredients

• Meat Sauce
• 1 tsp
• 1
• 1 1/2 lb
• 3/4 cup
• 1
• 1/2 cup
• 3/4 tsp
• 3/4 tsp
• 3/4 tsp
• 1 tsp
• 1/2 tsp
• 2 cup
• 1 1/2 cup
• 1 cup
• 2 tbsp
• 1 lb
• 6 tbsp
• 1 tsp
• 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

   S&P. Simmer, covered, on low, stirring occasionally, until bulgur is tender, ab 20 mins. Taste & adjust.

2. 2

   Cream sauce: Puree cot cheese in food processor until smooth; set aside.

3. 3

   In med saucepan, combine evap milk & 1/4c stock.

4. 4

   Heat over med until scalding.

5. 5

   In a small bowl, stir together flour & remaining cold stock.

6. 6

   Stir into hot milk mix & cook, stirring constantly, until thickened, ab 2 mins.

7. 7

   Remove from heat & whisk in pureed cot chs & grated cheese.

8. 8

   Season w/ S&P.

9. 9

   To prevent skin from forming, place plastic wrap or wax paper directly on surface; set aside.

10. 10

    Pasta: cook al dente 8-10 mins. Drain & return to pot; toss w/ 1/4 c cheese, oil & salt.

11. 11

    Assembly: Preheat oven to 350F.

12. 12

    PAM a 9x13 baking dish.

13. 13

    Spread 1/2 of pasta on bottom.

14. 14

    Top w/ 1/3 cream sauce.

15. 15

    Spoon on all of meat sauce, spreading evenly.

16. 16

    Add another 1/3 cream sauce..

17. 17

    Top w/ remaining pasta & remaing cream sauce.

18. 18

    Sprinkle w/ reamining 2T grated cheese.

19. 19

    Bake 40-50 mins until golden & bubbling.

20. 20

    Sprinkle w/ parsley & serve note: can be refrigerated for 2 days or frozen 3 months before baking.