Recipe - Pastitsio Goes Light

1 teaspoon Vegetable oil
2 Garlic cloves; minced
1 Onion; chopped
2 Carrots; finely minced
1 Zucchini; finely chopped
Three fourths pound Lean ground beef
1 One half teaspoon Dried basil
1 teaspoon Dried oregano
1 teaspoon Cinnamon
One half teaspoon Salt
One half teaspoon Pepper
One half teaspoon Dried thyme
2 tablespoon Tomato paste
19 ounce Canned tomatoes
One fourth cup Fresh parsley; chopped

PASTA CUSTARD LAYERS
3 tablespoon Butter
One fourth cup Allpurpose flour
3 cup Milk
1 Egg
1 cup 2% cottage cheese
1 cup Mozzarella; partskin,
Shredded
One half teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Nutmeg
3 cup Pasta shells
One fourth cup Parmesan; freshly grated

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 minutes or until softened. Add
beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to
break up beef, for about 3 minutes or until meat is no longer pink. Pour in
tomato paste and tomatoes, mashing tomatoes with fork; bring to boil.
Reduce heat; simmer for about 20 minutes or until almost all liquid is
evaporated and sauce is thickened. Stir in parsley; set aside.

Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir
in flour. Cook, stirring constantly, for 2 minutes. gradually whisk in
milk; bring to boil. Reduce heat to mediumlow or until thickened. In large
bowl, whisk eggs; whisk in about One half cup of the hot milk sauce. Return
mixture to saucepan; cook, stirring, for 2 minutes. 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
minutes or until almost tender. Drain; return to pot. Add cheese sauce;
toss well.

Spread half of the pasta mixture in greased 13x9inch baking dish; spread
meat mixture over top. Spread remaining pasta mixture evenly 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 minutes before baking.] Bake in 375F
190C oven for 1 hour or until heated through and top is lightly browned.
Let stand for 10 minutes.

Serve with a light green salad tossed with a sundried tomato vinaigrette.

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty and
Healthy: Casseroles See The Light"

Per serving: 557 Calories (kcal); 24g Total Fat; (39% calories from fat);
24g Protein; 60g Carbohydrate; 106mg Cholesterol; 714mg Sodium Food
Exchanges: 3 Grain(Starch); 1 One half Lean Meat; 2 Vegetable; 0 Fruit; 3
One half Fat; 0 Other Carbohydrates

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