*  Exported from  MasterCook  *
 
                     Low-Fat Pastitsio (Greek Lasagna)
 
 Recipe By     : Eating Well (not sure of date--92ish?)
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Low-Fat/Low-Cal                  Pasta & Sauces
                 Misc. Mediterranean 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         MEAT SAUCE:
    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
                         CREAM SAUCE:
    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
 
 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
 
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 NOTES : Just as good as higher-fat versions.  The bulgur seems like meat
 in the sauce.

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