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Greek   -   Low-Fat Pastitsio (Greek Lasagna)   adapted from The Art of Eating Well

  • 1 Teaspoon olive oil
  • 1 Large onion -- finely chopped
  • 1 1/2 Lbs lean ground beef or turkey
  • 3/4 Cup dry white wine
  • 1 6 Oz Can tomato paste
  • 1/2 Cup bulgur
  • 3/4 Teaspoon cinnamon
  • 3/4 Teaspoon nutmeg
  • 3/4 Teaspoon allspice
  • 1 Teaspoon salt
  • 1/2 Teaspoon ground black pepper
  • 2 Cups cottage cheese, 1% fat
  • 1 1/2 Cups evaporated skim milk (12 oz can)
  • 1 Cup chicken stock
  • 2 Tablespoons flour
  • 1/2 Cup Parmesan, Asiago or Kefalotyri -- grated
  • salt and pepper -- to taste
  • PASTA:
  • 1 Lb elbow macaroni or ziti
  • 6 Tablespoons Parmesan, Asiago or Kefalotyri -- grated
  • 1 Teaspoon vegetable oil
  • 1/2 Teaspoon salt
  • 2 Tablespoons parsley -- chopped
Directions 1. Meat sauce: Heat oil over med heat; add onions & saute until soft, ab
5 mins. Add ground meat & cook, breaking it up, until no longer pink, ab
5 mins. Drain off fat. Add 1 c water, wine, tom paste, bulgur, spices,
S&P. Simmer, covered, on low, stirring occasionally, until bulgur is
tender, ab 20 mins. Taste & adjust.
2. Cream sauce: Puree cot cheese in food processor until smooth; set
aside. In med saucepan, combine evap milk & 1/4c stock. Heat over med
until scalding. In a small bowl, stir together flour & remaining cold
stock. Stir into hot milk mix & cook, stirring constantly, until
thickened, ab 2 mins. Remove from heat & whisk in pureed cot chs & grated
cheese. Season w/ S&P. To prevent skin from forming, place plastic wrap
or wax paper directly on surface; set aside.
3. Pasta: cook al dente 8-10 mins. Drain & return to pot; toss w/ 1/4 c
cheese, oil & salt.
4. Assembly: Preheat oven to 350F. PAM a 9x13 baking dish. Spread 1/2
of pasta on bottom. Top w/ 1/3 cream sauce. Spoon on all of meat sauce,
spreading evenly. Add another 1/3 cream sauce.. Top w/ remaining pasta &
remaing cream sauce. Sprinkle w/ reamining 2T grated cheese. Bake 40-50
mins until golden & bubbling. Sprinkle w/ parsley & serve
note: can be refrigerated for 2 days or frozen 3 months before baking.
Nutrition: 467 cals/serving; 33g protein; 12g fat; 52g carbs; 929mg
sodium; 55mg cholesterol
Serves 10
Time to Make 0:00

Printer version   2 Votes - Yum: 5, Easiness: 3.5, Speed: 3.5, Overall: 4 Rate this recipe

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