Saturday, August 15, 2009

Greek Lasagna

Pastitsio or "Greek Lasagna" is a great alternative to the traditional lasagna because it looks and tastes the same without all the cheeses. (which probably makes it a lot healthier too). I love it because it uses up all the macaroni noodles I have in my pantry and is relatively a cheap dinner to make. Serve with a salad and some garlic bread if you'd like.

*Note: I make this dish completely dairy free, however if you don't have allergies, use butter, regular milk, and 1 cup Parmesan cheese. Sprinkle 1/2 cup of the cheese in with the milk/egg sauce and the other 1/2 cup cheese on top before you toss it in the oven.

1 pound ground beef
1/2 cup onion, chopped
2 tsp minced garlic or 1 tsp garlic powder
1 Tbsp fresh basil (or 1 tsp dried)
1 Tbsp fresh parsley (or 1 tsp dried)
1 (26 oz) can spaghetti sauce
3 Tbsp margarine
2 Tbsp cornstarch
1 3/4 cup soy milk
4 eggs
3 1/3 cups dried elbow macaroni noodles

Cook macaroni until al dente, drain and set aside.
In a large skillet brown the meat, onion and garlic. Drain off the fat and stir in parsley, basil and pasta sauce; simmer.
In a saucepan melt margarine and cornstarch together. Add the soy milk and cook until thick and bubbly, about 3-5 minutes. Gradually stir in the beaten eggs and stir until thick. Remove from heat and set aside 1 cup into a bowl.
Pour the rest of remaining milk/egg sauce over the cooked noodles and mix until well coated. Generously season with salt and pepper.
Grease a 6 quart square baking dish and layer: 1/2 the noodle mixture, all of the meat mixture and then the remaining noodle mixture.
Pour the reserved 1 cup sauce on top and bake @ 350 for 40 minutes. Let stand for 10 minutes.

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