1 Pot: Pastitsio Goes Light Recipe

• 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

1. This is the Greek variation of lasagna.
2. In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 min or possibly till softened.
3. 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.
4. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil.
5. Reduce heat; simmer for about 20 min or possibly till almost all liquid is evaporated and sauce is thickened.
6. Stir in parsley; set aside.
7. Pasta Custard Layers: In heavy saucepan, heat butter over medium heat; stir in flour.
8. Cook, stirring constantly, for 2 min.
9. gradually whisk in lowfat milk; bring to boil.
10. Reduce heat to medium-low or possibly till thickened.
11. In large bowl, whisk Large eggs; whisk in about 1/2 c. of the warm lowfat milk sauce.
12. Return mix to saucepan; cook, stirring, for 2 min.
13. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
14. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 min or possibly till almost tender.
15. Drain; return to pot.
16. Add in cheese sauce; toss well.
17. Spread half of the pasta mix in greased 13x9-inch baking dish; spread meat mix over top.
18. Spread remaining pasta mix proportionately over meat.
19. Sprinkle with Parmesan.
20. Can be prepared to this point, covered and refrigerated for up to 1 day.
21. Let stand at room temperature for 30 min before baking.
22. Bake in 375F 190C oven for 1 hour or possibly till heated through and top is lightly browned.
23. Let stand for 10 min.
24. Serve with a light green salad tossed with a sun-dry tomato vinaigrette.

vegetable oil, garlic, onion, carrots, zucchini, beef, basil, oregano, cinnamon, salt, pepper, thyme, tomato paste, tomatoes, fresh parsley, butter, allpurpose, milk, egg, cottage cheese, mozzarella, salt, pepper, nutmeg, pasta shells, parmesan

Taken from cookeatshare.com/recipes/1-pot-pastitsio-goes-light-61214 (may not work)