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Category: Casserole
1 Pot Pastitsio Goes Light
1 tsp Vegetable oil

2 Garlic cloves, minced

1 Onion, chopped

2 Carrots, finely diced

1 Zucchini, finely chopped

3/4 lb Lean ground beef

1 1/2 tsp Dried basil

1 tsp Dried oregano

1 tsp Cinnamon

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Dried thyme

2 tbsp Tomato paste

19 oz Canned tomatoes

1/4 cup Fresh parsley, chopped


3 tbsp Butter

1/4 cup All-purpose flour

3 cup Milk

1 Egg

1 cup 2% cottage cheese

1 cup Mozzarella, part-skin,


1/2 tsp Salt

1/2 tsp Pepper

1/4 tsp Nutmeg

3 cup Pasta shells

1/4 cup Parmesan, freshly grated

This is the Greek variation of lasagna.

In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 minutes or until softened. Add beef, basil, oregano, cinnamon, Salt, pepper and thyme; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil. Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside.

Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir in flour. Cook, stirring constantly, for 2 minutes. gradually whisk in milk; bring to boil. Reduce heat to medium-low or until thickened. In large bowl, whisk eggs; whisk in about 1/2 cup of the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend in cottage cheese, mozzarella, Salt, pepper and nutmeg.

Meanwhile, in large pot of boiling Salted water, cook pasta for about 8 minutes or until almost tender. Drain; return to pot. Add cheese sauce; toss well.

Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat. Sprinkle with Parmesan.

[Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.]

Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes.

Serve with a light green salad tossed with a sun-dried tomato vinaigrette.

6 servings

Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g carbohydrate, high source fibre, good source iron, excellent source calcium

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