Greek Lasagna recipe

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Ingredients

2 pounds uncooked elbow macaroni
2 pounds ground beef
1 medium onion, chopped
1 cup grated Parmesan cheese
1 (4 ounce) package feta cheese
2 (8 ounce) cans diced tomatoes
2 teaspoons ground cinnamon
salt and pepper to taste
3 cups milk
3 tablespoons cornstarch
¼ cup butter

Nutrition Info

601.5 calories
carbohydrate: 65 g
cholesterol: 90.7 mg
fat: 22.8 g
fiber: 3.1 g
protein: 31.8 g
saturatedFat: 12.1 g
servingSize: -
sodium: 567.8 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.

  2. Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.

  3. In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.

  4. Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.

Recipe Yield

12 servings

Recipe Note

Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.

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