Pastitsio (Greek Lasagna)

Prep/Cook Time: 3-4 hours

Ingredients

2 large onions, minced ½ cup bread crumbs
3 tablespoons butter 2 ½ cups grated Parmesan cheese
2 pounds lean ground beef 1 pound of elbow macaroni
Salt and pepper to taste 1 ½ tablespoons olive oil
1 (8 oz.) can tomato sauce 3 tablespoons melted butter
1 cup water Cream sauce (below)
½ cup water
½ teaspoon ground cinnamon
Dash of sugar
Cream Sauce
¾ cup butter Dash of nutmeg
¾ cup all-purpose flour 8 eggs
6 cups warm milk ½ cup grated Parmesan cheese

For cream sauce, in a saucepan, melt butter and blend in flour, stirring constantly with a wire whisk. Gradually add warm milk, stirring vigorously until sauce thickens. Add nutmeg, remove from heat and cool. Beat eggs with wire whisk. Add ½ cup cooled sauce; then pour back into cream sauce. Stir in cheese.

In a large saucepan, saute onions in butter until tender. Crumble meat into the pan and brown well. Drain off fat. Add salt, pepper, tomato sauce, water, cinnamon and sugar; simmer for 35 to 40 minutes or until liquid is absorbed. Remove from heat and cool. Add half the bread crumbs and 1 ¼ cups cheese to the meat mixture.

Cook macaroni in boiling, salted water with oil until almost done. Rinse: drain well. Butter a 17 x 11-inch baking pan, sprinkle with 2 tablespoons bread crumbs. Spread half of macaroni on bottom. Sprinkle ½ cup of cheese over the macaroni. Cover with meat mixture. Pour half the cream sauce over the meat; then spread remaining macaroni; sprinkle with ½ cup cheese. Top with remaining sauce. Sprinkle with remaining bread crumbs and cheese. Bake at 350 degrees for one hour or until golden brown Let stand 20 minutes before cutting. Freezes well. To reheat, place frozen pastitsio, covered loosely with foil, in a 350-degree oven for 1 ½ to 2 hours or until heated through completely. Makes 24 squares.