Description
A classic Greek dish resembling lasagna, filled with layers of pasta, savory meat sauce, and a creamy béchamel topping.
Ingredients
Scale
- 1 pound ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 pound pasta (penne or bucatini)
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 1 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground meat with the chopped onion and garlic.
- Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Let it simmer for about 30 minutes.
- Cook the pasta according to package instructions until al dente, then drain.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, cooking until thickened. Stir in half of the Parmesan cheese and season with salt and pepper.
- In a bowl, mix the cooked pasta with the meat sauce and half of the creamy sauce.
- In a greased baking dish, layer half of the pasta mixture, followed by the remaining creamy sauce, and the rest of the pasta mixture on top.
- Combine the eggs with the remaining Parmesan cheese and spread this on top.
- Sprinkle with mozzarella cheese.
- Bake for 45 minutes until golden and bubbly. Let it cool for a few minutes before serving.
Notes
For extra flavor, consider adding chopped parsley or other herbs to the meat sauce. Use quality cheese for the béchamel for improved taste and add a pinch of nutmeg for warmth.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg