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Description
A hearty Greek pasta bake with layers of seasoned ground lamb and creamy béchamel sauce.
Ingredients
- 500g ground lamb
- 300g penne pasta
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 400g canned tomatoes
- 1 tsp cinnamon
- 1 tsp dried oregano
- 50g butter
- 50g flour
- 500ml milk
- 2 eggs
- 100g grated Parmesan
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C (350°F).
- Cook the pasta according to package instructions, drain, and set aside.
- Brown the ground lamb in a pan over medium heat, then add onion and garlic. Cook until softened.
- Stir in tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes.
- Melt butter in a saucepan, whisk in flour, and cook for 1 minute.
- Gradually add milk, whisking continuously until the sauce thickens.
- Remove from heat, stir in eggs and half the Parmesan.
- Layer half the pasta in a baking dish, top with the lamb mixture, then the remaining pasta.
- Pour the béchamel sauce over the top and sprinkle with remaining Parmesan.
- Bake for 30-40 minutes until golden and bubbly. Let rest for 10 minutes before serving.
Notes
- Use ground beef if lamb is not available.
- Let the dish rest before cutting to set the layers.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek