Try pastitsio: Baked Pasta with meat and ...

Preparation

This recipe makes about 24 servings, depending on the size of the parts. I use a lasagna dish, which is approximately 12 x 18 x 3 inches deep.

Begin with the meat filling:

The olive oil in a large skillet. In minced meat and cook over medium heat until the pink color disappears, about 5 minutes. Add onion and cook until translucent, about 5 minutes.

In wine, tomato sauce, parsley, pepper, cinnamon, salt and pepper and let the sauce and simmer for 10 minutes.

While the sauce is cooking boiled water for the pasta.

Packed pasta according to directions and drain well. Rinse the noodles in a colander to cool slightly under cold water.

Add 3 tablespoons. Breadcrumbs to the meat sauce to absorb excess liquid and remove from heat.

Melt 1/2 cup butter in the pot and return noodles cooked noodles into the pot. Add the beaten egg whites and 1 cup grated cheese and stir gently, make sure that the noodles break.

Coat the bottom and sides of the pan with olive oil lasagna. Layer with the lower half of the dough and press to be a bit flat.

Add the meat filling in the dough to form a uniform layer. Top with the remaining batter and smooth the top layer as best you can.

Preheat oven to 350 degrees, while the bechamel made.

Bechamel sauce:

Melt the butter in a saucepan over low heat. With a blender, add the flour and the melted butter, whisking constantly to form a smooth paste or red. Allow the mixture to flour / butter, cook for a minute, but do not let it brown.

Add the milk mixture in a steady stream heated, whisking constantly. Simmer until thickened, but do not boil.

Remove from heat and add the beaten egg yolks. Add a pinch of nutmeg. If the sauce should thicken again, heat and cook over low heat, stirring constantly.

Bechamel sauce thicker but not as thick as pudding. It should somewhere in between. One way to tell if it is thick enough to enjoy your wooden spoon into the sauce and get your finger on the back of the spoon is. If the sauce a visible line, then it is quite thick.

Pour the béchamel sauce over pasta to ensure to the sauce in the corners. Sprinkle with remaining 1/2 cup grated Parmesan cheese. Baking is golden brown at 350 degrees for about 45 minutes or until top.

See instructions for this recipe with photos.