1-pot: pastitsio goes light

Yield: 6 Servings

Ingredients:

1 ts Vegetable oil
2 Garlic cloves minced
1 Onion chopped
2 Carrots finely diced
1 Zucchini finely chopped
3/4 lb Lean ground beef
1 1/2 ts Dried basil
1 ts Dried oregano
1 ts Cinnamon
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried thyme
2 tb Tomato paste
19 oz Canned tomatoes
1/4 c Fresh parsley chopped MMMMM--------------------PASTA CUSTARD LAYERS-------------------------
3 tb Butter
1/4 c All-purpose flour
3 c Milk
1 Egg
1 c 2% cottage cheese
1 c Mozzarella part-skin Shredded
1/2 ts Salt
1/2 ts Pepper
1/4 ts Nutmeg
3 c Pasta shells
1/4 c Parmesan

Instructions:

freshly grated This is the Greek variation of lasagna. 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. 6 servings for $13.26CDN [Nov 95] Per Serving: about 495 calories 29 g protein 19 g fat 52 g carbohydrate high source fibre good source iron excellent source calcium Source: Canadian Living magazine Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com