Making Pastitsio - Greek Lasagna

Meat Sauce: 1 T. olive oil
1 onion, chopped fine
3 T. tomato paste
6 garlic cloves, minced
2 tsp. dried oregano
2 tsp. ground cinnamon
1 1/2 lbs. very lean ground beef
salt and pepper
1/2 c. red wine (I used cooking wine because I had it on hand)
1/2 c. grated Pecorino Romano cheese

Pasta and BeChamel Sauce
salt and pepper
8oz. macaroni
5 T. butter
1/2 c. all purpose flour
3 garlic cloves, minced
5 c. whole milk
1 1/2 c. grated Pecorino Romano cheese
3 lg. eggs
1/3 c. Greek yogurt (I didn't have on hand so subbed in sour cream)

‎1. Pre-heat oven to 425. Heat oil in lg. skillet over med. heat. Add onion and cook till softened (5 min). Stir in tomato paste, garlic, oregano and cinnamon (I used 1 1/2 tsp instead of 2 tsp.) and cook until paste begins to darken (1-2 min.). Add beef and 1 tsp. salt. Cook beef about 5 min. till no more pink. Stir in wine and cook until reduced to about 1 T. (2-4 min.) Add tomato sauce and simmer until slightly think (10 min.) Off heat, stir in Romano. Season with salt and pepper and set aside.

2. Bring 4 qt. water to boil. Add 1T. salt and macaroni. Cook till nearly al dente, 3-4 min. Drain and rinse with cold water until cool. Set aside.

3. Melt butter in large pot that you used for noodles. Add flour and garlic and cook, stirring constantly, until golden and fragrant, 1 min. Slowly whisk in milk and bring to boil. Reduce heat to med.-low and simmer until thickened and reduced to 4 c. (12 min.) Off heat, whisk in 1c. Romano until smooth. Season with salt and pepper. 

4. Stir 2 cups cream bechamel into macaroni. Put in 9x13 baking pan. Beat eggs in bowl until smooth. Whisk 1 cup bechamel into egg mixture. Slowly whisk tempered egg mixture into remaining bechamel. Stir in yogurt.

5. Spread meat sauce over macaroni and top with egg-bechamel mixture. Sprinkle with remaining Romano and bake until golden brown, 35-40 min. Let cool 10 minutes. Serve.