← All recipes

Low-Fat Pastitsio (Greek Lasagna)

Low-Fat Pastitsio (Greek Lasagna) is built on Olive Oil, Cinnamon, Salt, Ground Black Pepper, and Cottage Cheese Fat. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 3/4 tsp
• 1 tsp
• 1/2 tsp
• 2 cup
• 1 1/2 cup
• 1 cup
• 2 tbsp
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Meat sauce: Heat oil over med heat; add onions & saute until soft, ab 5 mins.

2. 2

   Add ground meat & cook, breaking it up, until no longer pink, ab 5 mins.

3. 3

   Drain off fat.

4. 4

   Add 1 c water, wine, tom paste, bulgur, spices,

5. 5

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

6. 6

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

7. 7

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

8. 8

   Heat over med until scalding.

9. 9

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

10. 10

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

11. 11

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

12. 12

    Season w/ S&P.

13. 13

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

14. 14

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

15. 15

    Assembly: Preheat oven to 350F.

16. 16

    PAM a 9x13 baking dish.

17. 17

    Spread 1/2 of pasta on bottom.

18. 18

    Top w/ 1/3 cream sauce.

19. 19

    Spoon on all of meat sauce, spreading evenly.

20. 20

    Add another 1/3 cream sauce..

21. 21

    Top w/ remaining pasta & remaing cream sauce.

22. 22

    Sprinkle w/ reamining 2T grated cheese.

23. 23

    Bake 40-50 mins until golden & bubbling.

24. 24

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