Garden Pastitsio

• 2 teaspoons olive oil
• 2 cups diced onion
• 1 cup diced celery
• 2 teaspoons chopped fresh or 3/4 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 (8-ounce) package tempeh, crumbled
• 2 teaspoons cornstarch
• 1 tablespoon water
• 5 cups 1% low-fat milk
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 8 cups hot cooked elbow macaroni (about 1 pound uncooked)
• 2 (4-ounce) packages crumbled feta cheese, divided
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• Cooking spray

1. Preheat oven to 375u0b0.
2. Heat oil in a Dutch oven over medium heat. Add onion, celery, oregano, garlic, and tempeh, and saute 5 minutes. Combine cornstarch and water, and stir well. Add cornstarch mixture and milk to pan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Stir in lemon juice, dill, salt, pepper, macaroni, 4 ounces feta, and spinach. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 4 ounces feta. Bake at 375u0b0 for 30 minutes or until lightly browned.

olive oil, onion, celery, oregano, garlic, cornstarch, water, milk, lemon juice, dill, salt, ground white pepper, macaroni, feta cheese, cooking spray

Taken from www.myrecipes.com/recipe/garden-pastitsio (may not work)