Pastitsio

This is called Greek Lasagna, although why it has that name, I have no idea. Scot and I were trying to figure out what makes this Greek and we haven't a clue. No feta, no spinach, no olives or sun dried tomatoes. Shows our limited food knowledge of a place we've only ever dreamed of visiting. All that aside, it was delicious! The cinnamon complimented the other herbs perfectly and the light and fluffy topping was a wonderful surprise. I got the recipe from a friend and have been anxious to try it for quite a few weeks and last night was the night. It was so worth the wait! I served it with fresh-from-the-garden green beans that had my favorite "Greek Dressing" on them - YUM!

Pastitsio

• 1 lb. ground meat
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• one 8 oz. can tomato sauce (I used 1 cup traditional spaghetti sauce and just used 1 T Parsley)
• 2 tbsp. parsley
• 1 tsp. oregano
• 1/4 tsp salt
• 1/2 tsp. cinnamon
• 4 eggs
• 3 tbsp. butter
• 3 tbsp. flour
• 1/4 tsp. pepper
• 1 3/4 cups milk
• 1/2 cup Parmesan cheese (I used my favorite Italian Shredded combo and upped the cheese to a cup)
• 2 cups dry elbow macaroni or other short pasta like Rotini (cook according to package instructions)

--In a large skillet, brown meat with the onion and garlic.
--Add the tomato sauce and spices. Let simmer 5 minutes and then add one beaten egg.
--In a small sauce pan, melt butter and stir in flour. Add 1 1/2 cups of milk (reserve the other 1/4 cup in a small mixing bowl) and stir until slightly thick. Add two beaten eggs and 1/2 the cheese. Stir til thick.
--In the small mixing bowl, whisk together the one last egg, the 1/4 cup milk, and the other half of the cheese. Mix in the cooked pasta.
--Now to assemble in a greased 8x8x2 pan: 1/2 the pasta on the bottom, all the meat, the other half of the pasta, and then the sauce on top. Sprinkle more cinnamon on top if desired (and you should desire).
--Bake for 30-35 minutes at 350. Let sit for 5 minutes before cutting and serving.