Pastitsio - Baked Greek Pasta

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

2 Tbsp Olive oil

1 Onion Diced

1kg ground Lamb

6 cloves Garlic Minced

1/2 cup Red Wine

3 tsp ground Cinnamon

2 tsp ground Cumin

2 tsp oregano (Fresh or Dried)

1 tsp pepper

1 can Chopped Tomatoes

1 tbsp Tomato paste

350g Pasta (penne)

3 tbsp butter

1/4 cup all purpose flour

2,5 cups milk

1/2 tsp nutmeg

3/4 tsp Salt

1/2 tsp Pepper

1/2 cup grated mature cheddar

1/2 cup Yogurt

2 extra large Eggs

Directions

Start by making the lamb layer:

Heat the oil in a heavy bottom pot or sauce pan. Add the diced onion, ground lamb and salt. Cook for 10-12 minutes stirring often and breaking up the meat. When the meat has browned, add the wine, garlic, cinnamon, cumin, oregano, pepper, can of tomatoes and tomato paste.

Stir and simmer on low heat for 20 minutes, covered.

Make the bechamel:

Melt the butter in a sauce pan then whisk in the flour and cook for about a minute.

Whisk in half the milk and cook until smooth and thickened. Add the remaining milk until smooth and thickened. Add the salt, Nutmeg, pepper and cheese.

Set aside and cool for 10 minutes

Perfect time now to boil the pasta until al dente. Preheat the oven 200 C.

Once the Bechamel has cooled for 10 minutes add the yogurt and eggs. Whisk until combined.

Grease an oven proof dish, large lasagne dish.

Layer the pasta, Lamb and ending with the bechamel layer.

Baked in the oven for 30 minutes and the top of the bechamel will be slightly golden.