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Greek Style Lasagna

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Greek style lasagna
2013-02-22 Other

This is the Greek version of the Italian classic.

  • Servings: 4-6
  • Prep Time: 30 minutes
  • Cook Time: 40-50 minutes
  • Total Time: 70 minutes


9 Dried Lasagna Noodles
1 lb Ground Lamb or Beef
½ cup Chopped Onion, one medium
2 cloves Garlic, minced
1 can Tomato Sauce, 8 ounces
¼ cup Dry Red Wine or Beef Broth
2 tsp Snipped Fresh Oregano
¼ tsp Ground Cinnamon
1 Egg, lightly beaten
3 Tbsp Butter
3 Tbsp Flour
¼ tsp Ground Black Pepper
1¾ cups Milk
½ cup Grated Parmesan Cheese
2 Eggs, lightly beaten
1 can sliced Pitted Ripe Olives, drained, 2.5 ounces
2 cups Crumbled Feta Cheese, 8 ounces
2 cups Shredded White Cheddar Cheese, 8 ounces


Preheat oven to 350°. Cook noodles as package directs. Drain. Rinse with cold water. Drain again. Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium-high heat until meat is browned using a wooden spoon to break up meat. Drain fat. Stir in tomato sauce, wine, oregano, and cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Stir meat mixture into one beaten egg.

For cheese sauce, in a medium pan, melt butter over medium heat. Stir in flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Stir in 1/4 cup of the Parmesan cheese. In a small bowl, mix two beaten eggs and the remaining 1/4 cup Parmesan cheese.

To assemble, spread 2 tablespoons cheese sauce in bottom of a 3 quart rectangular baking dish. Top with three noodles, one third of meat mixture, one third remaining cheese sauce, and one third of the olives. Drizzle with one third of the egg/Parmesan mixture. Sprinkle with one third of the feta cheese and one third of the white cheddar cheese. Repeat layers twice.

Bake for 35 to 40 minutes or until heated through. Let stand for 10 minutes before serving. If desired, sprinkle with chopped tomatoes and additional snipped fresh oregano. Makes 12 servings.