Low-Fat Pastitsio (Greek Lasagna)
Serving Size : 10
1 teaspoon olive oil
1 large onion — finely chopped
1 1/2 lbs lean ground beef or turkey
3/4 cup dry white wine
1 6 oz can tomato paste
1/2 cup bulgur
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cottage cheese, 1% fat
1 1/2 cups evaporated skim milk (12 oz can)
1 cup chicken stock
2 Tablespoons flour
1/2 cup Parmesan, Asiago or Kefalotyri — grated
salt and pepper — to taste
1 lb elbow macaroni or ziti
6 Tablespoons Parmesan, Asiago or Kefalotyri — grated
1 teaspoon vegetable oil
1/2 teaspoon salt
2 Tablespoons parsley — chopped
1. Meat sauce: Heat oil over med heat; add onions & saute until soft, ab 5 mins. Add ground meat & cook, breaking it up, until no longer pink, ab 5 mins. Drain off fat. Add 1 c water, wine, tom paste, bulgur, spices, S&P. Simmer, covered, on low, stirring occasionally, until bulgur is tender, ab 20 mins. Taste & adjust.
2. Cream sauce: Puree cot cheese in food processor until smooth; set aside. In med saucepan, combine evap milk & 1/4c stock. Heat over med until scalding. In a small bowl, stir together flour & remaining cold stock. Stir into hot milk mix & cook, stirring constantly, until thickened, ab 2 mins. Remove from heat & whisk in pureed cot chs & grated cheese. Season w/ S&P. To prevent skin from forming, place plastic wrap or wax paper directly on surface; set aside.
3. Pasta: cook al dente 8-10 mins. Drain & return to pot; toss w/ 1/4 c cheese, oil & salt.
4. Assembly: Preheat oven to 350F. PAM a 9×13 baking dish. Spread 1/2 of pasta on bottom. Top w/ 1/3 cream sauce. Spoon on all of meat sauce, spreading evenly. Add another 1/3 cream sauce.. Top w/ remaining pasta & remaing cream sauce. Sprinkle w/ reamining 2T grated cheese. Bake 40-50 mins until golden & bubbling. Sprinkle w/ parsley & serve
Note: Can be refrigerated for 2 days or frozen 3 months before baking.