Low-Fat Pastitsio (Greek Lasagna)

* Exported from MasterCook *

Low-Fat Pastitsio (Greek Lasagna)

Recipe By : Eating Well (not sure of date--92ish?)
Serving Size : 10 Preparation Time :0:00
Categories : Low-Fat/Low-Cal Pasta & Sauces
Misc. Mediterranean

Amount Measure Ingredient -- Preparation Method
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MEAT SAUCE:
1 teaspoon olive oil
1 large onion -- finely chopped
1 1/2 lbs lean ground beef or turkey
3/4 cup dry white wine
1 6 oz can tomato paste
1/2 cup bulgur
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
CREAM SAUCE:
2 cups cottage cheese, 1% fat
1 1/2 cups evaporated skim milk (12 oz can)
1 cup chicken stock
2 Tablespoons flour
1/2 cup Parmesan, Asiago or Kefalotyri -- grated
salt and pepper -- to taste
PASTA:
1 lb elbow macaroni or ziti
6 Tablespoons Parmesan, Asiago or Kefalotyri -- grated
1 teaspoon vegetable oil
1/2 teaspoon salt
2 Tablespoons parsley -- chopped

1. Meat sauce: Heat oil over med heat; add onions & saute until soft, ab
5 mins. Add ground meat & cook, breaking it up, until no longer pink, ab
5 mins. Drain off fat. Add 1 c water, wine, tom paste, bulgur, spices,
S&P. Simmer, covered, on low, stirring occasionally, until bulgur is
tender, ab 20 mins. Taste & adjust.
2. Cream sauce: Puree cot cheese in food processor until smooth; set
aside. In med saucepan, combine evap milk & 1/4c stock. Heat over med
until scalding. In a small bowl, stir together flour & remaining cold
stock. Stir into hot milk mix & cook, stirring constantly, until
thickened, ab 2 mins. Remove from heat & whisk in pureed cot chs & grated
cheese. Season w/ S&P. To prevent skin from forming, place plastic wrap
or wax paper directly on surface; set aside.
3. Pasta: cook al dente 8-10 mins. Drain & return to pot; toss w/ 1/4 c
cheese, oil & salt.
4. Assembly: Preheat oven to 350F. PAM a 9x13 baking dish. Spread 1/2
of pasta on bottom. Top w/ 1/3 cream sauce. Spoon on all of meat sauce,
spreading evenly. Add another 1/3 cream sauce.. Top w/ remaining pasta &
remaing cream sauce. Sprinkle w/ reamining 2T grated cheese. Bake 40-50
mins until golden & bubbling. Sprinkle w/ parsley & serve
note: can be refrigerated for 2 days or frozen 3 months before baking.

Nutrition: 467 cals/serving; 33g protein; 12g fat; 52g carbs; 929mg
sodium; 55mg cholesterol

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NOTES : Just as good as higher-fat versions. The bulgur seems like meat
in the sauce.