Greek Lasagna / Pastitio

For the Tomato Meat Sauce:     

Sautee 5 min:

3 tablespoons good olive oil

1 1/2 cups chopped yellow onion (1 large)

Add:

1 pound lean ground beef

1 pound lean ground lamb

–> wait for 8 min, crumble the meat

Add:

1/2 cup dry red wine

–> wait for 2-3 min

Add:

1 tablespoon minced garlic (3 large cloves)

1 tablespoon ground cinnamon

1 teaspoon dried oregano

1 teaspoon fresh thyme leaves

1/2 tsp cayenne pepper

–> cook for 5 min in medium heat

Add:

1 can (28 ounces) crushed tomatoes in puree

Kosher salt and freshly ground black pepper

–> simmer for 40-45 min in low heat

Add:

Cook 400gr small short pasta, 90% cooked

For the Bechamel:

Heat in low-med heat until simmer:

1 1/2 cups whole milk

1 cup heavy cream

In other pan, melt:

4 tablespoons (1/2 stick) unsalted butter

Add and whisk constantly until no lump:

1/4 cup all-purpose flour

–> add the milk mixture, cook for 5-7 min

Add:

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper

1 1/2 cups freshly grated Parmesan or Kasseri cheese

–> allow to cool for 10min

Add:

2 extra-large eggs, beaten

2/3 cup Greek-style yogurt

1 big spoon of tomato sauce.

In the baking dish:

Pour all the meat tomato sauce pasta

Pour the bechamel sauce

Sprinkle 3/4 cup parmezan cheese

Bake for 1 hour in Preheated 180C oven

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