Greek-Style Lasagna

Greek-Style Lasagna
Adapted from bhg.com
Greek-Style Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from bhg.com

Ingredients

  • 9

    * 9 dried lasagna noodles (about 8 oz.)

  • 1

    * 1 pound ground lamb or beef

  • 1

    * 1 medium onion, chopped (1/2 cup)

  • 2

    * 2 cloves garlic, minced

  • 1

    * 1 8-ounce can tomato sauce

  • 1/4

    * 1/4 cup dry red wine or beef broth

  • 1

    * 1 teaspoon dried oregano, crushed

  • 1/4

    * 1/4 teaspoon ground cinnamon

  • 1

    * 1 egg, beaten

  • 3

    * 3 tablespoons butter

  • 3

    * 3 tablespoons all-purpose flour

  • 1/4

    * 1/4 teaspoon ground black pepper

  • 1-3/4

    * 1-3/4 cups milk

  • 1/2

    * 1/2 cup grated Parmesan cheese

  • 2

    * 2 eggs, beaten

  • 1

    * 1 2-1/4-ounce can sliced pitted ripe olives, drained

  • 8

    * 8 ounces crumbled feta cheese

  • 8

    * 8 ounces white cheddar cheese, shredded

Directions

1. Preheat oven to 350 degree F. Cook noodles according to package directions; drain and rinse. In large skillet cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside. 2. In medium saucepan melt butter; stir in flour and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in 1/4 cup Parmesan; set aside. Combine 2 eggs and remaining Parmesan. To assemble, spread 2 tablespoons cheese sauce in a 13x9x2-inch baking dish or 3-quart rectangular casserole. Top with 3 noodles, one-third each of the meat sauce, remaining cheese sauce, and olives. Drizzle with one-third of egg-Parmesan mixture; sprinkle with one-third each of cheeses. Repeat layers twice. Bake, uncovered, 35 to 40 minutes or until hot. Let stand 10 minutes. Makes 12 servings.

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