Two-Pound Slices Of Greek-Style "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 is a dairy-free alternative, while processed cheese is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk can be more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often less expensive.

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

Heat olive oil in a large skillet over medium heat; sauté chopped onion and minced garlic until translucent.

Add ground beef to the skillet; cook until browned, breaking it up with a spoon.

Stir in tomato paste, cinnamon, allspice, and bay leaves; cook for 5 minutes to combine flavors.

Remove from heat and discard bay leaves; set the meat sauce aside.

In a saucepan, melt butter over medium heat; whisk in flour to create a roux.

Gradually add milk, whisking constantly until thickened; season with nutmeg and salt.

Remove from heat and let cool slightly; whisk in eggs until smooth.

Layer half of the pasta in a greased baking dish; top with the meat sauce, then the remaining pasta.

Pour the béchamel sauce over the top; sprinkle with cheese.

Bake in a preheated oven at 180°C (350°F) for 45 minutes or until golden brown.

Let cool for a few minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens