Pasticcio

Rosetta's pasta yesterday got me thinking about Sira Miotello's pasticcio. Some people will tell you that pasticcio is a Greek dish. I have ordered it in Greek Restaurants and the Italian version is a little different. (One major difference the Greek way uses Ziti rather that Lasagna) Here is my best attempt at Sira's Pasticcio. If you ever find your self in Italy you should definitely order it!

1 lb. cooked lasagna noodles
2 lb. lean ground beef
1 c. chopped onions
2 c. tomato sauce
3 tbsp. dry bread crumbs
1 tsp. oregano
1/2 tsp. cinnamon
1/2 tsp. allspice
1 garlic clove, minced
Salt and pepper to taste
1 egg, slightly beaten
4 c. Bechamel sauce (recipe is below)

Cook lasagna noodles according to package instructions, drain and lay flat on cookie sheets.

Saute the onion in hot oil until light golden, then add the garlic, then the meat until fully cooked. Add cinnamon, allspice, salt and pepper, stir well. Add the tomato sauce and the oregano; simmer on low heat for approximately 20 minutes.

Sprinkle large buttered casserole with bread crumbs, and make layers of noodles, the meat sauce, Bechamel (use about half), repeat about 3 times. Top with the other half of the Bechamel sauce (below), then the beaten egg. Bake in preheated oven at 350 degrees for approximately an hour.

BECHAMEL SAUCE:

8 tbsp. butter
8 tbsp. flour
4 c. warm milk
1 tsp. salt
1/2 tsp. white pepper
1 c. Mozzarella cheese
1 c. Parmesan cheese
4 beaten eggs

Melt the butter, add the flour and stir over medium heat until light golden. Add the warm milk and stir until sauce is thick, add the beaten eggs and stir. Then add the salt and pepper and the cheeses.