Pastitso (Greek Lasagne)

p. 77 · B. Bloch.

The original: Pastitso (Greek Lasagne)

Ingredients

  • 2 pounds hamburger
  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and chopped
  • 1/2 cup chopped parsley
  • 1 clove garlic, crushed
  • 1/2 teaspoon cinnamon
  • 1 8-ounce can tomato sauce
  • 1/2 cup white wine
  • 1 pound lasagne noodles
  • 1/4 pound butter, melted
  • 3 eggs, beaten
  • Fresh grated Parmesan cheese
  • 4 cups béchamel Sauce for Pastitso

Method

Sauté the hamburger along with the yellow onion in the oil. When the onions are clear, add the parsley, garlic, cinnamon, tomato sauce, and white wine. Let this cook together gently for 30 minutes.

Meanwhile, boil the lasagne noodles, until not quite tender. Drain, and soak in cold water.

When the sauce is done, drain the cold noodles, and place in a large bowl. Add the butter, eggs, and a handful of Parmesan cheese. Toss the noodles, and place half the mixture in a buttered baking dish. Add the meat sauce. Place the rest of the noodles on top, and cover with the béchamel sauce. Top with more grated cheese. Bake at 350° for about an hour, or until the top is bubbly.

Note: She wrote “See next pg for sauce”: the béchamel for the top layer is on the following page. She also noted it is “very rich, very good” and that it serves 6-8.