Lyons Family Cookbook

Greek Lasagna

1/2

cup

extra virgin olive oil

1 1/2

cups

yellow onion, chopped (1 large onion)

1

lb

lean ground beef

1

lb

lean ground lamb

1/2

cup

dry red wine

1

Tbs

garlic (3 large cloves), minced

1

Tbs

ground cinnamon

1

tsp

dried oregano

1

tsp

fresh thyme leaves

pinch of cayenne pepper

1

can

(28 oz) crushed tomatoes in puree

2

tsp

Kosher salt

1

tsp

freshly ground black pepper

.

FOR THE BÉCHAMEL:

1 1/2

cups

whole milk

1

cup

heavy cream

4

Tbs

(1/2 stick) unsalted butter

1/4

cup

all-purpose flour

1/4

tsp

ground nutmeg

2

tsp

Kosher salt

1

tsp

black pepper

1 1/2

cups

freshly grated Parmesan cheese

2/3

cup

Greek-style yogurt, such as Fage Total

12

oz

(3/4 lb) small shells, about 3 1/3 cups dry

2

extra-large eggs, beaten

.

1

FOR THE SAUCE: heat the olive oil over medium-high heat in a large pot. Add the onion and sauté for 5 minutes. Add the beef and lamb, and sauté over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 tsp kosher salt, and 1 tsp pepper and simmer, stirring occasionally for 40 to 45 minutes. Set aside.

2

Preheat oven to 350°

3

FOR THE BÉCHAMEL: Heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly.

4

Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 2 tsp of Kosher salt, and 1 tsp of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the yogurt and set aside.

5

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook, because the pasta will later be baked. Drain and set aside.

6

TO ASSEMBLE: Brush a large rectangular (at least 12 x 14 x 2") or oval baking dish with olive oil. Add the pasta to the tomato and meat sauce, stir in the eggs, and pour the mixture into the baking dish. Spread the béchamel evenly to cover the pasta and sprinkle with the remaining Parmesan. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot. Makes 15 servings.

Instead of layering the meat and pasta, as in Italian Lasagna, the ground lamb, ground beef, and pasta are all tossed together, and then topped with a yogurt béchamel.