FOODIE FRIDAY--Pasticcio (Greek Lasagne)

First things first, I joined Weight Watchers this last weekend. Does this mean I’ll only post ‘healthy’ food recipes?

Heck, no!  The key is moderation while eating a lot of veg. If you have a big breakfast odds are good you’ll only have enough points left for a light lunch and dinner.

I’ve been on the program before. I’ve lost weight before. But I seem to keep losing my way when it’s time to forge out on my own in maintenance land. This time, I won’t allow myself to get stuck.  Though I’m not paid employee of Weight Watches, I am a total fan. I really like this new program—It’s balanced. You eat real food, not purchased stuff—and their E-tools online program is AMAZING! It helps that their points system allows more food and most fruits and vegetables are free!  Oh, you still have to fight the cravings, find ways to distract yourself from trolling the pantry and fridge, and exercise, yes, the dreaded exercise word! I enjoy walking. I always have, so I’m walking for 35 minutes during my kidlet’s swim camp this last week and this coming week, then I’ll have to switch it up.

Today’s pick of the week is . . .

Pasticcio (Greek Lasagna)

Tori Carrington kindly gave me her family’s recipe. I found the noodles at our local Greek festival with the help of a Greek grandmother, who was a funny cliché of herself. I couldn’t find the cheese, but Parmesan is suggested as an alternative.

Beef mixture:

1 Tbls olive oil
2 lbs. ground beef
1 small onion, finely chopped
2 garlic cloves, minced
6 whole cloves
2 tsp. salt
½ tsp. pepper
1 14.5 oz. can diced tomatoes

Noodles:

1 lb. Pasticcio noodles (long tubular noodles)
1 Tbls. salt
1 cup grated Kefalotiri cheese (or Parmesan)

Béchamel Sauce:

½ cup butter, (1 stick)
¾ cup flour
4 cups hot milk
Salt
Pepper
Dash of nutmeg (optional)
1 cup grated Kefalotiri cheese (or Parmesan)
4 egg yolks

Grated Kefalotiri or Parmesan cheese

Beef mixture: Heat olive oil in a large frying pan and sauté the ground beef, onion and garlic until slightly browned. Add remaining ingredients, cover and cook over medium heat for approximately twenty minutes.

Noodles: Cook the pasticcio in salted boiling water until soft but firm. Drain and return to pan.

Béchamel Sauce: Melt the butter in a heavy saucepan; add flour and cook, stirring constantly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese and egg yolks.

Sprinkle a 9 X 13 Pyrex pan with grated Kefalotiri or Parmesan and put in half of the pasticcio. Sprinkle with Kefalotiri or Parmesan and cover with half the beef mixture. Repeat with the rest of the pasticcio, beef mixture and Kefalotiri. Spoon béchamel over the top and sprinkle with the rest of the cheese. Cook in 350 degree oven for about 45 minutes or until golden brown. Let settle for 20 minutes, cut into squares and serve.

Kali Orixi!