| 1 tsp Vegetable oil | | 2 x Garlic cloves, minced | | 1 x Onion, chopped | | 2 x Carrots, finely diced | | 1 x Zucchini, finely chopped | | 34 lb Lean ground beef | | 1 1/2 tsp Dried basil | | 1 tsp Dried oregano | | 1 tsp Cinnamon | | 1/2 tsp Salt | | 1/2 tsp Pepper | | 1/2 tsp Dried thyme | | 2 tbl Tomato paste | | 19 oz Canned tomatoes | | 1/4 cup Fresh parsley, chopped | | PASTA CUSTARD LAYERS | | 3 tbl Butter | | 1/4 cup All-purpose flour | | 3 cup Milk | | 1 x Egg | | 1 cup 2% cottage cheese | | 1 cup Mozzarella, part-skin, | | Shredded | | 1/2 tsp Salt | | 1/2 tsp Pepper | | 1/4 tsp Nutmeg | | 3 cup Pasta shells | | 1/4 cup Parmesan, freshly grated |
| | This is the Greek variation of lasagna . | | In large nonstick skillet , heat oil over medium heat; cook garlic , onion , carrots and zucchini , stirring, for about 5 minutes or until softened. Add beef , basil , oregano , cinnamon , salt , pepper and thyme ; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink. Pour in tomato paste and tomatoes , mashing tomatoes with fork; bring to boil. | | Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley ; set aside. | | Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir in flour . Cook, stirring constantly, for 2 minutes. gradually whisk in milk; bring to boil. Reduce heat to medium-low or until thickened. In large bowl, whisk eggs ; whisk in about 1/2 cup of the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend in cottage cheese , mozzarella , salt, pepper and nutmeg . | | Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender. Drain; return to pot. Add cheese sauce; toss well. | | Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat. | | Sprinkle with Parmesan . | | [Can be prepared to this point, covered and refrigerated for up to 1 day. | | Let stand at room temperature for 30 minutes before baking.] | | Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes. | | Serve with a light green salad tossed with a sun-dried tomato vinaigrette . |
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