Monday, February 7, 2011


Greek Lasagna

Salt and pepper
1 pound Penne pasta cooked and drained
2 pounds ground turkey
1 large onion diced
1  12oz. can of tomato paste
½ tsp. cinnamon
2 tsp. Greek oregano
3 tsp. minced garlic
6 tbsp. butter
½ cup all-purpose flour
3 cups milk
1 cup of shredded Parmesan cheese
1 cup plain Greek Yogurt   

Make the meat sauce first..
In a large sauce pan over med  heat cook turkey and breaking it apart  with a wood spoon so it is crumbly and cook till it is done. Add onions, cook stirring occasionally until translucent. Drain the meat and onion mixture in a colander and return to the pan.
  Stir in tomato paste, cinnamon, garlic, oregano and 2 cups of water, simmer stirring occasionally until thickened, 15-20 minutes. Season with salt and pepper.

Cook the Penne pasta, drain and reserve. Preheat the oven to 375 degrees

To make the Béchamel (cheese ) sauce…
In a med. sauce pan, melt butter then add the flour in slowly over med. heat whisking till thick and slowly add the  milk until incorporated, about 30   seconds. Cook whisking often until mixture is thick and bubbly and coats the back of a wooden spoon. 6-8 minutes. Stir in the Parmesan and Greek yogurt.

Stir the pasta and the meat sauce together and transfer to a 9 x 11 baking dish. Pour the cheese sauce over the top and smoothing with the back of a spoon until level.  Bake until browned in spots 35-40 minutes. Remove from oven , let cool 15 minutes  before serving.