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Greek Pastitsio

This Greek Pastitsio recipe is a veriation of lasagna from Greece

YIELD: 6 servings

Ingredients:

1 tsp Vegetable oil
2 x Garlic cloves, minced
1 x Onion, chopped
2 x Carrots, finely diced
1 x Zucchini, finely chopped
3/4 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

Directions:

* 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.