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Ingredientes
- 1 tsp Vegetable oil
- 2 x Garlic cloves, chopped
- 1 x Onion, minced
- 2 x Carrots, finely diced
- 1 x Zucchini, finely minced
- 3/4 lb Lean grnd beef
- 11/2 tsp Dry basil
- 1 tsp Dry oregano
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Dry thyme
- 2 Tbsp. Tomato paste
- 19 ounce Canned tomatoes
- 1/4 c. Fresh parsley, minced
- 3 Tbsp. Butter
- 1/4 c. All-purpose flour
- 3 c. Lowfat milk
- 1 x Egg
- 1 c. 2% cottage cheese
- 1 c. Mozzarella, part-skin,
- Shredded
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Nutmeg
- 3 c. Pasta shells
- 1/4 c. Parmesan, freshly grated
Direcciones
- 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 min or possibly till softened. Add in beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 min or possibly till meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil.
- Reduce heat; simmer for about 20 min or possibly till almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside.
- Pasta Custard Layers: In heavy saucepan, heat butter over medium heat; stir in flour. Cook, stirring constantly, for 2 min. gradually whisk in lowfat milk; bring to boil. Reduce heat to medium-low or possibly till thickened. In large bowl, whisk Large eggs; whisk in about 1/2 c. of the warm lowfat milk sauce. Return mix to saucepan; cook, stirring, for 2 min. 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 min or possibly till almost tender. Drain; return to pot. Add in cheese sauce; toss well.
- Spread half of the pasta mix in greased 13x9-inch baking dish; spread meat mix over top. Spread remaining pasta mix proportionately 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 min before baking.]
- Bake in 375F 190C oven for 1 hour or possibly till heated through and top is lightly browned. Let stand for 10 min.
- Serve with a light green salad tossed with a sun-dry tomato vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 12 servings | |
| Calories 429 | |
| Calories from Fat 117 | 27% |
| Total Fat 13.28g | 17% |
| Saturated Fat 6.34g | 25% |
| Trans Fat 0.28g | |
| Cholesterol 58mg | 19% |
| Sodium 535mg | 22% |
| Potassium 551mg | 16% |
| Total Carbs 55.18g | 15% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.85g | 5% |
| Protein 21.86g | 35% |
