Finding Thyme to Cook

Thyme is of the Essence



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.



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