Greek Style Lasagna
INGREDIENTS
- 9 oven-ready lasagna noodles
- 1 lb ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 8-oz can tomato sauce
- 1/4 c white wine
- 1 tsp dried oregano, mortared
- 1/4 tsp cinnamon
- 1 egg, beaten
- 3 Tbsp butter
- 3 Tbsp flour
- 1/4 tsp pepper
- 1.75 c milk
- 1/2 c grated parmesan
- 2 eggs, beaten
- 1/4 c kalamata pieces
- 8 oz crumbled feta
- 8 oz white cheddar, shredded
PREPARATION
- Heat oven to 375.
- In mondo skillet, cook meat, onion, and garlic until meat is brown; drain.
- Stir in tomato sauce, wine, oregano, and cinnamon.
- Heat to boiling; reduce heat and simmer 10 minutes, uncovered.
- Gradually stir meat mixture into bowl with one beaten egg.
- In medium saucepan, melt butter.
- Stir in flour and 1/4 tsp pepper. Add milk.
- Cook and stir until thickened and bubbly; cook and stir 1 minute more.
- Stir in 1/4 c parmesan; set aside.
- Combine 2 eggs and remaining parmesan.
- Spread 2 Tbsp white sauce in 13" x 9" pan.
- Top with 3 noodles, 1/3 meat sauce, 1/3 white sauce, 1/3 olives.
- Drizzle with 1/3 egg/parmesan. Top with 1/3 feta, 1/3 cheddar.
- Top with 3 noodles, 1/3 meat sauce, 1/3 white sauce, 1/3 olives.
- Drizzle with 1/3 egg/parmesan. Top with 1/3 feta, 1/3 cheddar.
- Top with 3 noodles, remaining meat sauce, remaining white sauce, olives.
- Drizzle with egg/parmesan. Top with feta, cheddar.
- Bake, uncovered, 40 minutes or until hot.
- Let stand 10 minutes.
- Makes 12 servings.
( bhg.com )
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JMag Guthrie - 2016-04-21
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