Italian Meats and Poultry Recipes - Greek-Style Lasagna

Ingredients                      

• 9 dried lasagna noodles

• 1 pound ground lamb or beef

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 8-ounce can tomato sauce

• 1/4 cup dry red wine or beef broth

• 1 teaspoon dried oregano, crushed

• 1/4 teaspoon ground cinnamon

• 1 beaten egg

• 3 tablespoons butter or margarine

• 3 tablespoons all-purpose Dour

• 1/4 teaspoon black pepper

• 1 3/4 cups milk

• 1/2 cup grated Parmesan cheese

• 2 beaten eggs

• 1 2 1/4-ounce can sliced pitted ripe olives, drained

• 8 ounces feta cheese, crumbled

• 8 ounces white cheddar cheese, shredded (2 cups)

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Method:

1. Preheat oven to 350°F. Cook lasagna noodles according to package directions; drain and rinse. In a large skillet cook meat, onion, and garlic until meat is brown. Drain off fat.

2. Stir tomato sauce, wine, oregano, and cinnamon into meat mixture in skillet. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Gradually stir meat mixture into the 1 beaten egg; set aside.

3. In a medium saucepan melt butter; stir in flour and pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Stir in 1/4 cup of the Parmesan cheese; set aside. In a small bowl combine the 2 eggs and the remaining 1/4 cup Parmesan cheese.

4. To assemble, spread 2 tablespoons of the cheese sauce in a 3-quart rectangular baking dish. Top with 3 noodles, one-third of the meat sauce, one-third of the remaining cheese sauce, and one-third of the olives.

5. Drizzle with one-third of the egg-Parmesan mixture; sprinkle with one-third of each of the cheeses. Repeat layers twice.

6. Bake for 35 to 40 minutes or until hot in the center. Let stand for 10 minutes before serving.