Lasagna is the ultimate comfort food — what’s not to love about layers of pasta, cheese and meat sauce? This is the Greek version of lasagna, and the preparation is a little quicker. It is traditionally made with lamb, but we prefer it with ground beef. No need to get your eyes checked or glasses cleaned – the pictures are terrible!!! During the process, I dropped my camera and had trouble focusing with the temporary replacement!! Obviously my apptitude for photography is lacking. Now I have something else to master, in addition to pie crust!!
1 pound macaroni
1 1/2 pounds ground lamb or ground beef
8-10 ounces tomato sauce (more if you like it saucier)
1 pint milk
1 stick butter
6 eggs (divided)
2-3 cups grated Parmesan cheese
Preheat oven to 350 degrees
Prepare macaroni and drain. Mix into macaroni 2 beaten eggs and 1 cup grated Parmesan cheese.
Brown onions and grond beef (or lamb) – drain well. Add tomato sauce and mix together. Set aside.
Melt butter in saucepan and add flour and mix. Slowly add milk while whisking and cook until thickened (consistency of a white sauce). Cool and mix in 4 beaten eggs.
Layer half the macaroni in a 13×9 inch baking dish. Sprinkle half of the remaining grated cheese.
Exhibit 1 – out of focus!!
Layer meat mixture on top.
Exhibit 2 – still out of focus!!
Layer remaining macaroni and sprinkle remaining cheese.
Wow – now I’m getting dizzy trying to focus.
Top with white sauce.
Bake for 1 hour.
Let stand for 10 minutes before cutting.