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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. | 2. Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. | 3. Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes. | 4. Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. | 5. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. | 6. Season with salt and pepper. | 7. Sauce can be prepared one day ahead if desired. | 8. Preheat oven to 425°F Make cheese sauce and cook pasta while lamb sauce is simmering: | 9. Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. | 10. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. | 11. Reduce heat and simmer, whisking occasionally, 5 minutes. | 12. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated. | 13. Beat eggs in a large bowl and gradually add sauce to eggs, whisking. | 14. Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. | 15. Toss half of pasta with lamb sauce and half with cheese sauce. | 16. Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. | 17. Spoon pasta with cheese sauce on top, spreading evenly. | 18. Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. | 19. Let stand 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lamb	1		ground lean	1211.112	0.0	76.5677	97.9322
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt	1 1/2	1/2		-	-	-	-
oregano	1	teaspoon	crumbled dried	2.65	0.6892	0.09	0.0428
cinnamon	1/2	teaspoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
eggplant	1		peeled cut	-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
purpose flour	2	tablespoons		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
garlic clove	1			-	-	-	-
clove	1			5.754	1.3761	0.1254	0.273
feta	1/2		crumbled	198.0	3.0675	10.6575	15.96
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg	2			143.0	0.72	12.56	9.51
penne	10	ounces		357.2036	47.6271	16.1592	11.3398

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.