| Cuisine: Italian | Type: Main Course | Serves: 8 |
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Source:
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Cooking Light, May 2003 |
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Attributes:
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Healthy |
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Comments:
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This is a light version of a Greek lasagne. The original used butter and whole milk in the white sauce as well as an additional egg yolk or two. Might want to boost the amount of white sauce some if you plan on having leftovers and reheating this dish, t |
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Serving Suggestions:
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Ingredients:
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Filling: 1 lb. bucatini (or percatelli) pasta (spaghetti as a substitute) 1 lb. ground sirloin 1/2 cup finely chopped onion 3 garlic cloves, minced 1/2 cup dry white wine 1 (15 oz.) can tomato sauce 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 1/2 tsp. ground nutmeg White sauce: 3 tbs. all-purpose flour 1/2 tsp. salt 3 cups 2% reduced-fat milk 2 large eggs 2 large egg whites 5 tbs. shredded kasseri or aged white cheddar cheese, divided Cooking spray 1/4 cup (1 oz.) grated fresh pecorino Romano cheese |
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Instructions:
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1. To prepare the filling, cook pasta according to package directions, omitting salt and fat. Rinse with cold water; set aside. 2. Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stir to crumble. Add wine, tomato sauce, 1/2 teaspoon salt, nutmeg, and pepper; bring to a boil. Reduce heat; simmer 10 minutes or until thick. 3. Preheat oven to 350°F. 4. To prepare white sauce, place flour and 1/2 teaspoon salt in a medium saucepan over medium heat. (Here is where some butter would help — Rick.) Gradually add milk, stirring constantly with a whisk until blended; bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick, stirring constantly. Remove from heat; set aside. Combine eggs and egg whites in a large bowl. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in 1 tablespoon kasseri cheese until blended. 5. Spread 1 cup beef mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half the pasta over the beef mixture. Top with 1-1/2 cups beef mixture. Repeat layers with remaining pasta and beef mixture. Top with white sauce. Sprinkle with 4 tablespoons kasseri and Romano cheese. Bake at 350° for 30 minutes. Let stand 15 minutes before serving. |
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Related recipes:
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None |
2003-09-02