Zutaten für Pastitso
- Ground Round
- Olive Oil
- Yellow Onion
- Parsley
- Garlic Clove
- 1/2 tsp ground cinnamon
- Tomato Sauce
- White Wine
- Lasagna Noodle
- 1/4 cup (1/2 stick) butter
- Eggs
- Parmesan Cheese
- Bechamel Sauce
- Whole Milk
- 1/4 cup all-purpose flour
- Salt And Pepper
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Zubereitung von Pastitso
- Preheat oven to 350°F (175°C).
- Prepare the meat sauce: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in the nutmeg, salt, and pepper.
- Cook the lasagna noodles according to package directions. Drain and set aside.
- Assemble the pastitsio: In a greased 9x13 inch baking dish, spread a thin layer of the meat sauce.
- Layer half of the cooked noodles over the sauce. Top with half of the béchamel sauce.
- Repeat layers: Add the remaining meat sauce, noodles, and béchamel sauce.
- Sprinkle the grated kefalotyri cheese over the top.
- Bake for 45-50 minutes, or until golden brown and bubbly.
- Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
52g
Fat
178g
Carbs
25g
