1 Pot: Pastitsio Goes Light

Directions

1. This is the Greek variation of lasagna.
2. In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 min or possibly till softened. Add in beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 min or possibly till meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil.
3. Reduce heat; simmer for about 20 min or possibly till almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside.
4. Pasta Custard Layers: In heavy saucepan, heat butter over medium heat; stir in flour. Cook, stirring constantly, for 2 min. gradually whisk in lowfat milk; bring to boil. Reduce heat to medium-low or possibly till thickened. In large bowl, whisk Large eggs; whisk in about 1/2 c. of the warm lowfat milk sauce. Return mix to saucepan; cook, stirring, for 2 min. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
5. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 min or possibly till almost tender. Drain; return to pot. Add in cheese sauce; toss well.
6. Spread half of the pasta mix in greased 13x9-inch baking dish; spread meat mix over top. Spread remaining pasta mix proportionately over meat.
7. Sprinkle with Parmesan.
8. [Can be prepared to this point, covered and refrigerated for up to 1 day.
9. Let stand at room temperature for 30 min before baking.]
10. Bake in 375F 190C oven for 1 hour or possibly till heated through and top is lightly browned. Let stand for 10 min.
11. Serve with a light green salad tossed with a sun-dry tomato vinaigrette.