Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Vegetable oil

  2. 2 Garlic cloves - minced

  3. 1 Onion - chopped

  4. 2 Carrots - finely diced

  5. 1 Zucchini - finely chopped

  6. 3/4 lb 340g / 11oz Lean ground beef

  7. 1 1/2 teaspoons 7 1/2ml Dried basil

  8. 1 teaspoon 5ml Dried oregano

  9. 1 teaspoon 5ml Cinnamon

  10. 1/2 teaspoon 2 1/2ml Dried thyme

  11. 2 tablespoons 30ml Tomato paste

  12. 19 oz 539g Canned tomatoes

  13. 1/4 cup 36g / 1 1/3oz Fresh parsley - chopped

  14. Pasta Custard Layers

  15. 3 tablespoons 45ml Butter

  16. 1/4 cup 15g / 1/2oz All-purpose flour

  17. 3 cups 711ml Milk

  18. 1 Egg

  19. 1 cup 146g / 5.1oz 2% cottage cheese

  20. 1 cup 237ml Mozzarella - part-skin shredded

  21. 1/2 teaspoon 2 1/2ml Salt

  22. 1/2 teaspoon 2 1/2ml Pepper

  23. 1/4 teaspoon 1 1/3ml Nutmeg

  24. 3 cups 438g / 15oz Pasta shells

  25. 1/4 cup 59ml Parmesan - freshly grated

Instructions Jump to Ingredients ↑

  1. This is the Greek variation of lasagna.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.

  7. Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes.

  8. Serve with a light green salad tossed with a sun-dried tomato vinaigrette.


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