Greek-Style Lasagna

A Greek infused lasagna with onion, garlic, feta cheese, and olives that have been layered with ground beef or lamb, noodles, and parmesan.

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Ingredients:

• 9 dried lasagna noodles (8 oz)  
• 1 lb. ground beef or lamb  
• 1 med. onion, chopped (1/2 C)  
• 2 cloves garlic, minced  
• 1 8-oz can tomato sauce  
• 1/4 Tsp. ground cinnamon  
• 1 egg, beaten  
• 3 Tbsp butter  
• 3 Tbsp flour  
• 1 3/4 C milk  
• 1/2 C grated Parmesan cheese  
• 2 eggs, beaten  
• 1 2-1/4 oz can sliced pitted ripe olives, drained  
• 8 oz crumbled feta cheese  
• 8 oz white chedder cheese, shredded  
• 1/4 Tsp black pepper

Method

Preheat oven 350 degrees. Cook noodles according to package directions, drain and rinse. In large skillet cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer uncovered, 10 min. Gradually stir meat mixture into 1 beaten egg; set aside. Melt butter; stir in flour and 1/4 Tsp. pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 min. more. Stir in 1/4 C Parmesan; set aside. Combine 2 eggs and remaining Parmesan. To assemble, spread 2 Tbsp cheese sauce in 3-quart rectangular pan. Top with 3 noodles, 1/3 each of the meat sauce, remaining cheese sauce, and olives. Drizzle with 1/3 of egg/Parmesan mixture; sprinkle with 1/3 each of the cheeses. Repeat layers twice. Bake uncovered, 35-40 min. or until hot. Let stand 10 min.

Notes:

Number of servings: 12

Submitted By: llanoj
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