Recipe by LifeIsGood
This is another version of a favorite Greek recipe. This one comes with a bechamel sauce (which sounds French, but actually the Greeks had it first!). It also uses lasagne noodles, which makes it reminiscent to an Italian lasagne, but it is decidedly Greek. This recipe comes from Jeff Smith. I hope you enjoy!
Top Review by Andi of Longmeadow Farm
I can't even talk. I am speechless. Seriously, did you have to put this recipe on here? I didn't even have to cook today, because Den was off in another city, I had the whole day FREE! But no....I had to see this beauty that Leslie posted, and darn it to butterflies in the Spring...it called my name. I followed this exactly, except I made it vegetarian, just not putting in the meat, and still it produced a light, lovely tasting, most delicious bit of heaven on a fork. If I go to the "beyond", I am taking this dish with me, no doubt about it. Made for ZWT6 Zee Zesties!
- 907.18 g ground round
- 29.58 ml olive oil
- 1 large yellow onion, peeled and chopped
- 118.29 ml parsley, chopped
- 1 garlic clove, crushed
- 2.46 ml cinnamon
- 226.79 g tomato sauce
- 118.29 ml white wine
- 453.59 g lasagna noodle
- 113.39 g butter, melted
- 3 eggs, beaten
- fresh grated parmesan cheese, about a handful
- 946.36 ml bechamel sauce (to follow)
- 946.36 ml whole milk
- 118.29 ml butter, melted
- 88.74 ml flour
- salt and pepper, to taste
- cinnamon, to taste
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Make the Bechamel Sauce:.
- Heat the milk in a saucepan over medium-high heat. Stir the flour into your melted butter and then stir that into the hot milk. Continue stirring until thick. You may need to adjust your heat to make sure you don't scald the milk. This will probably take about 10 min., give or take. Add the salt, pepper and cinnamon to taste. (This should make 4 Cups).
- Heat a large skillet over medium-high heat with the 2 T. olive oil. Saute the ground round along with the onion.
- When the onions are translucent, add the parsley, garlic, cinnamon, tomato sauce and white wine. Turn the heat down to medium or even medium-low and let cook for about 30 minutes, stirring occasionally.
- Meanwhile, boil the lasagne noodles until not quite tender (a bit less time than recommended on your box). Drain and soak in cold water.
- When the sauce is done, drain the cold noodles and place in a large bowl. Add the butter, eggs and a handful of parmesan. Gently toss with the noodles.
- Place 1/2 of this noodle mixture into a buttered 9x13 baking dish. Add the meat sauce. Place the rest of the noodles on top and cover with the bechamel sauce. Top with more parmesan cheese, to taste.
- Bake at 350 degrees F. for about 1 hour, or until the top is bubbly. You may have to tent it with foil towards the end of cook time, if the top is getting too browned.