GREEK-STYLE LAMB CASSEROLE (Derived from recipe in Food Day Magazine ) 8 - 12 servings
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Pre-heat oven to 350' F. Pasta 1 Tbsp salt 1 lb penne or macaroni 2 Tbsp Olive Oil Make pasta according to package directions, adding salt to the water. Cook until al dente, Drain, toss with olive oil and set aside. Meat filling 1 Tbsp olive oil 1 medium onion, chopped 3 large cloves garlic, finely minced 2 lbs lean ground lamb 2 cups canned diced tomatoes, drained 1 15 oz can tomato sauce 1 tsp dried rosemary 1 tsp dried oregano 2 Tbsp minced fresh parsley 1/4 tsp ground cinnamon 1 tsp salt 1/2 tsp fresh ground pepper More salt and pepper to taste Heat olive oil in heavy skillet; add onion and garlic. Cook over medium-high heat until softened. Add lamb and cook until no longer pink. Drain off all fat and liquid, then add tomatoes, tomato sauce, rosemary, oregano, parsley, cinnamon, salt and pepper. Reduce heat and simmer 15 minutes, covered. Add more salt and pepper to taste, if necessary. Cheese sauce 7 Tbsp butter 1/2 cup all-purpose flour 4 cups milk 1/4 tsp ground nutmeg 6 oz grated parmesan cheese 3 eggs, lightly beaten Note: The risk in making a cheese sauce is burning on the bottom of the pan. You may not be able to prevent this, but continuous stirring helps. However, make sure you don't incorporate any browned bits from the bottom into the sauce. Melt butter in saucepan, and add flour, stirring continuously. Cook over medium heat 7 to 10 minutes. Do not allow to brown. Add milk slowly, stirring continuously. Bring to boil, then reduce heat and simmer 10 minutes, stirring continuously. Add nutmeg and parmesan cheese, stirring continuously. When the cheese is melted, remove from heat. Pour into another container. Temper the egg by adding a few spoonfuls of the hot cheese mixture into the eggs while stirring. When you had added about 1/2 cup of the hot cheese to the eggs and it is blended thoroughly, add the eggs to the rest of the cheese sauce and stir to a smooth consistency. Assembly 8 oz grated mozzarella cheese Grease a 10 x 15 inch baking dish. Place half the pasta evenly over the bottom, then spread half the meat mixture, and finally spread half the cheese sauce. Repeat with remaining pasta, meat and sauce. Top with grated mozzarella cheese and bake for 45 to 60 minutes until golden brown. Cool 15 minutes before cutting into squares and serving.