This is considered a Greek lasagna. It has many different variations depending on what part of Greece you get the recipe from. The hardest thing to
find when you don't have any specialty food shops is the cheese! However there are substitutes!
Hope you like it!
meat sauce ingredients
1 1/2- 2lbs of ground beef or veal or you can mix and use 1lb of each
1 large yellow onion or 2 medium ones finely diced
1/2 tsp rosemary (I used fresh, dry can be used)
1/2 tbs parsley (again I used fresh but dry can be used)
2 cloves of garlic thinly grated or 3/4 tsp of garlic powder if you dont have garlic
1 1/2 cups of tomato juice or you can use a 1/4 cup of tomato paste diluted in a 1 1/2 cups of water
2 bay leaves
1/4 cup white wine
1/2 tsp cinnamon
S&P for seasoning
about a 1/4 cup of sliced black olives or Greek olives for the top when finished and ready to bake.
1.5 lbs of rotini pasta (a box and a half)
2 tbs EVOO (extra virgin olive oil)
3 egg whites beaten (save the yolks)
1/4 cup Kefalotyri cheese grated or if you don't have it grated parmesan is fine.
Bechamel Sauce Ingredients
4 cups of scaled milk
1 cup of all purpose flour
3/4 cup grated Kefalotyri or Parmesan if you don't have the Greek cheese
1/2 cup salted butter
3 egg yolks (heavily beaten)
1/2 tsp black pepper
3/4 tsp ground nutmeg
Heat the olive oil in a skillet and sautee the onions. Add the veal or beef to the pan and brown. Then add garlic, wine, tomato juice, cinnamon, salt,
pepper and bay leaves. Reduce heat and cover and simmer for 30mins. Stir occasionally....The meat shall absorb the liquids when done. Once it is done
remove the bay leaves.
In a large pot cook pasta til almost done about 75% cooked, the rest will cook while baking. Melt the butter in a deep sauce pan (you need a deep
sauce pan). Slowly add the flour, then hot milk while continuing to constantly stir the butter and flour paste til it's smooth in consistency. Remove
the pan from the heat and add the grated cheese, nutmeg, pepper and egg yolks while continuing to rapidly stir the sauce mixture.
Now drain the pasta and return to heat (you dont need to keep burner on it will stay warm) and add the 2tbs of EVOO and mix to make sure the pasta is
fully coated evenly. Then remove from heat and let cool just a few mins then add the 3 egg whites and cheese and mix well.
Now rub a little olive oil in your pan (11x15 size is recommended otherwise it wont fit!) put about 2/3 of the pasta mixture at the bottom then spread
the meat mixture over it, then put the remaining pasta on top of the meat mixture and spread out evenly. Lastly you want to pour the bechamel sauce
over the last layer of pasta and spread out evenly. Top with sliced black olives or chopped Greek olives if you can find them and sprinkle fresh
parsley over the top and cook at 350 for 30-35mins.
You MUST let it sit and cool before eating. It is actually best to let it refrigerate overnight and then reheat when ready to serve other wise the
cheese and layers wont bind together. I put mine in the fridge for about 4hrs and then served it.
I also made Horiatiko Psomi: Crusty Country Bread
I will post this recipe at a later time
edit on 6/10/2011 by mblahnikluver because: forgot measurement amt for rosemary