Subj : BH&G 3122
To   : All
From : Dave Drum
Date : Fri Jun 25 2021 11:15:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek-Style Lasagna
 Categories: Pasta, Beef, Vegetables, Herbs, Cheese
      Yield: 12 Servings
 
      9    Dried lasagna noodles
      1 lb Ground lamb or beef
      1 md Onion; chopped
      2 cl Garlic; minced
      8 oz Can tomato sauce
    1/4 c  Dry red wine or beef broth
      1 ts Dried oregano; crushed
    1/4 ts Ground cinnamon
      1 lg Egg; beaten
      3 tb Butter
      3 tb All-purpose flour
    1/4 ts Ground black pepper
  1 3/4 c  Milk
    1/2 c  Grated Parmesan cheese
      2 lg Eggs; beaten
  2 1/4 oz Can sliced ripe olives;
           - drained
      8 oz Crumbled feta cheese
      8 oz White cheddar cheese;
           - shredded
 
  Set oven @ 350ºF/177ºC.
  
  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.
  
  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 13" x 9" x 2" 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.
  
  Better Homes & Gardens | August 2016
  
  MM Format by Dave Drum - 12 August 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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