Posts Tagged ‘lasagna’

Pastitso (Greek Lasagna)

Thursday, July 23rd, 2009

So Kat got me a pretty awesome birthday present. A cooking present. (It sure does seem like all of my presents lately are cooking presents, but I’m not complaining!)

She bought me this Middle Eastern cookbook. It’s called The Complete Middle East Cookbook. And it’s pretty awesome. It’s broken into sections for all different kinds of cuisines, including Greek, which I know a little bit about, but also others that I know nothing about, like Cyprus, and Turkey, and Egypt and many more. There’s a lot to learn in this book, which I know I will enjoy. And, like all my favorite cookbooks, it’s complete with pretty pictures. I love my cookbooks filled with glossy pictures.

The first thing to catch my eye in the new cookbook was Pastitso. Defined in the book as a “Macaroni & Meat Pie,” it’s really just Lasagna with a Greek twist. When I’ve seen recipes before, it featured spinach, and other veggies, which to be honest, I’m not that crazy about. I was excited to see that this recipe didn’t require substitutions on my part. We liked all of the ingredients.

Though it required some effort, much like making a Lasagna from scratch, it was totally worthwhile. I especially liked the layer of cream sauce. I really wish that I’d thought to make two and freeze one, like I do with Lasagna. That, I think, was my one mistake.

Pastitso (Greek Lasagna)
Adapted from The Complete Middle East Cookbook

For the pasta layer:

  • 1 pound box of macaroni (I used whole wheat penne, because that’s what we had on hand)
  • 4 tablespoons of butter
  • 2 cups grated kefalotiri or parmesan cheese
  • 1/4 teaspoon fresh grated nutmeg
  • salt and freshly ground pepper to taste
  • 3 eggs, lightly beaten

For the meat sauce:

  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1/4 cup tomato paste
  • 1/2 cup dry red wine
  • 1/2 cup chicken stock
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon sugar
  • salt and fresh ground black pepper to taste

For the cream sauce:

  • 1/3 cup butter
  • 1/2 cup flour
  • 2 1/2 cups milk
  • 1/2 cup cream
  • 1/4 teaspoon nutmeg
  • salt and fresh ground black pepper to taste
  • 1 egg, lightly beaten

1. Cook the pasta in salted boiling water until al dente. Drain and return to pan.

2. In a small saucepan, melt butter until golden brown, and pour over the reserved pasta. Add 1/2 of the cheese (1 cup) and toss well. Leave until cool, then add eggs and toss again. Set aside

3. Make the meat sauce. First, saute onions and garlic in butter until the onion is soft and translucent. Increase the heat and add the ground beef. Stirring frequently, cook until meat is browned. Add the tomato paste, wine, stock, parsley, sugar, and salt and pepper and cover. Cook over low heat for 15-20 minutes, to let the flavors come together.

4. Make the cream sauce. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook gently for 1-2 minutes, until the flour browns and the raw taste is removed. Stir in the milk and bring to a bubble, stirring constantly. Add nutmeg and salt and pepper to taste. Remove from heat and allow to cool before stirring in the beaten egg.

5. Add 1/2 cup of this cream sauce to the finished meat sauce and stir to combine.

6. To assemble, butter a 9×13 baking dish. Line the bottom of the dish with a single layer of prepared pasta. Make sure that the pasta covers the bottom of the dish and is spread evenly. Top with the meat sauce, spreading it carefully and evenly to the edges of the baking dish to create a complete layer. Next, pour the cream sauce on top, and again spread carefully to create an even layer. Sprinkle the remaining cup of cheese on top and cook in a 350 oven for 50 minutes or until golden brown. Let stand for 10 minutes before cutting and serving.

Sun-Dried Tomato, Basil, & Artichoke Lasagna

Wednesday, April 1st, 2009

This vegetarian lasagana was one of the dishes I made in my pasta-making class. Though I’m not normally one for vegetarian anything, and I never would have expected to like artichokes, this dish was surprisingly good.

I used a basic pasta dough recipe to make my own lasagna noodles, but you could use dried pasta if you want, just be sure to cook the pasta first–there’s not enough liquid in this lasagna to cook dried noodles.

lassagna

Sun-Dried Tomato, Basil & Artichoke Lasgana

  • 1/2 pound lasagna noodles, cooked (or fresh & raw)
  • 16 ounces part-skim ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 & 1/2 cups pesto (store-bought or homemade)
  • 1 cup marinated artichokes, roughly chopped
  • 1 cup sun-dried tomatoes, roughly chopped

1. Preheat oven to 375 degrees. Spray a 9 x 13 glass pan with cooking spray.

2. Spread a thin layer of pesto on the bottom of the baking dish. Top with sheets of pasta. Spread with pesto, followed by ricotta cheese, artichokes, and sun-dried tomatoes. Sprinkle with parmesan and mozzarella cheeses.  Top with another layer of pasta and repeat, finishing the dish with a final layer of cheese.

3. Baked, covered with foil for 30 minutes. Remove foil and bake for another 15 minutes, until heated through. Let rest for 5-10 minutes before serving.

Note: Like I said, I’m not much for vegetarian dishes, but this was very good. If you feel the need to add meat, I think grilled chicken would go very well in this lasagna.