MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek-Style Lasagna
Categories: Pasta, Beef, Vegetables, Herbs, Cheese
Yield: 12 Servings

9 Dried lasagna noodles
1 lb Ground lamb or beef
1 md Onion; chopped
2 cl Garlic; minced
8 oz Can tomato sauce
1/4 c Dry red wine or beef broth
1 ts Dried oregano; crushed
1/4 ts Ground cinnamon
1 lg Egg; beaten
3 tb Butter
3 tb All-purpose flour
1/4 ts Ground black pepper
1 3/4 c Milk
1/2 c Grated Parmesan cheese
2 lg Eggs; beaten
2 1/4 oz Can sliced ripe olives;
- drained
8 oz Crumbled feta cheese
8 oz White cheddar cheese;
- shredded

Set oven @ 350ºF/177ºC.

Cook noodles according to package directions; drain and
rinse. In large skillet cook meat, onion, and garlic until
meat is brown. Drain off fat. Stir in tomato sauce, wine,
oregano, and cinnamon. Heat to boiling; reduce heat.
Simmer, uncovered, 10 minutes. Gradually stir meat mixture
into 1 beaten egg; set aside.

In medium saucepan melt butter; stir in flour and 1/4
teaspoon pepper. Add milk. Cook and stir until thickened
and bubbly; cook and stir 1 minute more. Stir in 1/4 cup
Parmesan; set aside. Combine 2 eggs and remaining
Parmesan. To assemble, spread 2 tablespoons cheese sauce
in a 13" x 9" x 2" baking dish or 3 quart rectangular
casserole. Top with 3 noodles, one-third each of the meat
sauce, remaining cheese sauce, and olives. Drizzle with
one-third of egg-Parmesan mixture; sprinkle with one-third
each of cheeses. Repeat layers twice. Bake, uncovered, 35
to 40 minutes or until hot. Let stand 10 minutes.

Makes 12 servings.

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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