Pastichio ( Greek Lasagna)


2 pounds hamburg

2 tsp salt

1/2 tsp of cinnamon

3 Tbs chopped fresh parsley

1/4 tsp pepper

1 onion chopped

4 Tablespoons butter for meat filling

1/2 lb butter ( two sticks) for bechamel sauce

1/4 pound butter ( 1 stick ) for pasta

1/2 cup Tomato sauce

1/2 cup water

1 lb macaroni

3-4 cups grated Parmesan cheese

4 cups milk

6 Tbs flour, 1 Tbs cornstarch

4-6 egg yolks slightly beaten.

Step One
Prepare the bechamel sauce:

1/2 lb butter melted

6 Tablespoons flour- 1 Tablespoon cornstarch

4 cups milk

4-6 egg yolks slightly beaten ( I use 5 )

1/ tsp. cinnamon

salt and pepper

In a sauce pan melt 1/2 lb butter ( two sticks) on low heat, whisk in the 6 Tbs. flour and 1 Tbs. cornstarch. Add the 4 cups milk. Slowly add 5 eggs yolks. Stir constantly over low heat until thickened. Add the 1/2 tsp. cinnamon and season with salt and pepper to taste.

Step Two
Prepare the meat filling:

In a skillet over medium heat, melt 4 Tbs butter, cook onion until translucent, add 2 lbs of hamburg and cook until no longer pink. Drain the fat. Add 1/2 cup tomato sauce, 1/2 cup water, and parsley. Simmer until all the liquid is gone. Set aside.

Step Three
Prepare the pasta:

Cook according to directions on box, drain. Melt an additional 1/2 cup butter ( 1 stick) and mix with the macaroni by hand. Mix a handful of cheese. Set aside.

Step Four

Grease 9x13 pan well, sprinkle with bread crumbs. Spread 1/2 macaroni and sprinkle with another handful of Parmesan cheese. Put meat mixture over the pasta and spread evenly. Put the rest of the macaroni on top and sprinkle with another handful or Parmesan cheese. Pour the bechamel sauce and the rest of the Parmesan cheese on the top. Spread evenly. Bake in your greased 9x13 for 30 minutes until golden brown.

**Can be made ahead of time, just don't bake it. Thaw and bake before serving.