MEMORIES OF MACEDONIA ~ PASTITSIO (Macedonian Lasagna)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy, while processed cheese is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper alternative.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is cost-effective.

Cook pasta in boiling salted water until al dente, then drain and set aside.

Heat olive oil in a skillet over medium heat, add chopped onion, and sauté until translucent.

Add minced garlic and ground beef to the skillet, cooking until browned.

Stir in tomato sauce, cinnamon, nutmeg, bay leaves, salt, and pepper; simmer for 15 minutes.

Prepare the béchamel sauce by melting butter in a saucepan over medium heat.

Whisk in flour and cook for 2-3 minutes until golden, then gradually add milk, whisking continuously.

Cook béchamel until thickened, then remove from heat and stir in beaten eggs and cheese.

Layer half of the pasta in a greased baking dish, followed by the meat sauce, and top with remaining pasta.

Pour the béchamel sauce over the top layer of pasta, spreading evenly.

Sprinkle additional cheese on top if desired.

Bake in a preheated oven at 350°F (175°C) for 45 minutes, until golden and bubbly.

Let cool for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens