Greek Beefy Lasagna Recipe

Ingredients

• 1 teaspoon vegetable oil
• 2 garlic cloves minced
• 1 white onion chopped
• 2 carrots finely diced
• 1 zucchini finely chopped
• 3/4 pound lean ground beef
• 1-1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons tomato paste
• 19 ounces canned tomatoes
• 1/4 cup fresh parsley chopped
• 3 tablespoons butter
• 1/4 cup all purpose flour
• 3 cups milk
• 1 egg
• 1 cup cottage cheese
• 1 cup mozzarella cheese shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3 cups pasta shells
• 1/4 cup parmesan freshly grated

Instructions

1. In large nonstick skillet heat oil over medium heat.
2. Cook garlic, onion, carrots and zucchini stirring 5 minutes or until softened.
3. Add beef, basil, oregano, cinnamon, salt, pepper and thyme.
4. Cook stirring to break up beef for about 3 minutes.
5. Pour in tomato paste and tomatoes mashing tomatoes with fork then bring to a boil.
6. Reduce heat then simmer 20 minutes then stir in parsley and set aside.
7. In heavy saucepan melt butter over medium heat then stir in flour.
8. Cook stirring constantly for 2 minutes then gradually whisk in milk and bring to boil.
9. Reduce heat to medium low and cook until thickened.
10. In large bowl whisk eggs then whisk in about 1/2 cup of the hot milk sauce.
11. Return mixture to saucepan then cook stirring for 2 minutes.
12. Remove from heat then blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
13. Meanwhile in large pot of boiling salted water cook pasta for 8 minutes.
14. Drain and return to pot then add cheese sauce and toss well.
15. Spread half of the pasta mixture into greased rectangular baking dish.
16. Spread meat mixture over top then spread remaining pasta mixture evenly over meat.
17. Sprinkle with parmesan then bake at 375 for 1 hour.
18. Let stand 10 minutes before serving.