Pastitsio (Greek Lasagna)
1-1/2 pounds ground beef
1 onion, diced
2 teaspoons minced garlic
1/2 teaspoon ground cinnamon
1 cup tomato sauce
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups milk
12 ounce penne pasta, uncooked
2 eggs, lightly beaten
1-1/4 cups grated Parmesan cheese
In a large skillet, brown ground beef. Add onion and garlic; cook until soft.
Drain off excess fat. Stir in cinnamon and tomato sauce; set aside.
In a medium saucepan, melt butter; add flour, stirring constantly, for 3
minutes. Stir in milk; simmer, stirring often, for 20 minutes.
Cook pasta according to package directions; drain, rinse, and set aside.
Stir eggs into meat mixture; stir in half the Parmesan.
Preheat oven to 350°F. Spray a 2-quart casserole with non-stick vegetable spray.
Place half the paste in prepared casserole. Top with meat mixture, then add
remaining pasta. Pour the sauce over the top. Sprinkle with remaining Parmesan.
Bake 50 to 60 minutes or until lightly browned.