Greek-Style Lasagna

Greek-Style Lasagna
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Ingredients
  1. 9 dried lasagna noodles (about 8 ounces)
  2. 1 pound ground lamb or beef
  3. 1 medium onion, chopped (1/2 cup)
  4. 2 cloves garlic, minced
  5. 1 8 ounce can tomato sauce
  6. 1/4 cup dry red wine or beef broth
  7. 1 teaspoon dried oregano, crushed
  8. 1/4 teaspoon ground cinnamon
  9. 1 egg, beaten
  10. 3 tablespoons butter
  11. 3 tablespoons all-purpose flour
  12. 1/4 teaspoon ground black pepper
  13. 1 3/4 cups milk
  14. 1/2 cup grated Parmesan cheese
  15. 2 eggs, beaten
  16. 1 2 1/4 ounce can sliced pitted ripe olives, drained
  17. 8 ounces crumbled feta cheese
  18. 8 ounces white cheddar cheese, shredded
Instructions
  1. Preheat oven to 350 degree F. Cook noodles according to package directions; drain and rinse. In large skillet cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside.
  2. In medium saucepan melt butter; stir in flour and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in 1/4 cup Parmesan; set aside. Combine 2 eggs and remaining Parmesan. To assemble, spread 2 tablespoons cheese sauce in a 13x9x2-inch baking dish or 3-quart rectangular casserole. Top with 3 noodles, one-third each of the meat sauce, remaining cheese sauce, and olives. Drizzle with one-third of egg-Parmesan mixture; sprinkle with one-third each of cheeses. Repeat layers twice. Bake, uncovered, 35 to 40 minutes or until hot. Let stand 10 minutes. Makes 12 servings.
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