*  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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Meat Sauce:
   1      ts            Olive oil
   1      lg            Onion -- finely chopped
   1 1/2  lb            Lean ground beef or turkey
     3/4  c             Dry white wine
   6      oz            Can tomato paste
     1/2  c             Bulgur
     3/4  ts            Cinnamon
     3/4  ts            Nutmeg
     3/4  ts            Allspice
   1      ts            Salt
     1/2  ts            Ground black pepper
                        Cream Sauce:
   2      c             Cottage cheese, 1% fat
   1 1/2  c             Evaporated skim milk (12 oz can)
   1      c             Chicken stock
   2      tb            Flour
     1/2  c             Parmesan, Asiago or Kefalotyri -- grated
                        Salt and pepper -- to taste
                        Pasta:
   1      lb            Elbow macaroni or ziti
   6      tb            Parmesan, Asiago or Kefalotyri -- grated
   1      ts            Vegetable oil
     1/2  ts            Salt
   2      tb            Parsley -- chopped

Meat sauce:

Heat oil over medium heat; add onions & saute until soft, about
5 minutes. Add ground meat & cook, breaking it up, until no longer
pink, about 5 minutes. Drain off fat. Add 1 c water, wine, tomato
paste, bulgur, spices, salt, and pepper. Simmer, covered, on low,
stirring occasionally, until bulgur is tender, about 20 minutes.
Taste & adjust.

Cream sauce:

Puree cottage cheese in food processor until smooth; set aside.  In
medium saucepan, combine evap milk & 1/4 c stock.  Heat over medium
until scalding. In a small bowl, stir together flour & remaining cold
stock. Stir into hot milk mix & cook, stirring constantly, until
thickened, about 2 minutes. Remove from heat & whisk in pureed
cottage cheese & grated cheese. Season with salt and pepper. To
prevent skin from forming, place plastic wrap or wax paper directly
on surface; set aside.

Pasta:

Cook al dente 8-10 minutes. Drain & return to pot; toss with 1/4 c
cheese, oil & salt.

Assembly:

Preheat oven to 350 F. PAM a 9x13" baking dish. Spread 1/2 of pasta
on bottom. Top with 1/3 cream sauce. Spoon on all of meat sauce,
spreading evenly. Add another 1/3 cream sauce. Top with remaining
pasta & remaing cream sauce. Sprinkle with remaining 2 tb grated
cheese. Bake 40-50 minutes until golden & bubbling. Sprinkle with
parsley & serve.

Note:

Can be refrigerated for 2 days or frozen 3 months before baking.

Per serving: 467 cals; 33 g protein; 12 g fat; 52 g carbs;
929 mg sodium; 55 mg cholesterol

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Notes: Just as good as higher-fat versions. The bulgur seems like
meat in the sauce.