PASTITSIO (GREEK LASAGNA)
This is truly a unique dinner recipe that is very different than traditional lasagna!
Provided by RecipeGirl.com (shared from a Greek Family)
Categories Main Course
Time 1h25m
Number Of Ingredients 16
Steps:
- Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
- Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.
- Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1½ teaspoons salt.
- Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
- Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
- Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).
Nutrition Facts : ServingSize 1 serving, Calories 707 kcal, Carbohydrate 49 g, Protein 44 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 233 mg, Sodium 1417 mg, Fiber 2 g, Sugar 7 g
GREEK PASTITSIO RECIPE
BEST Greek pastitsio recipe. Delectable and flavor-packed baked pasta with Greek-spiced meat sauce and a "lightened up" golden bechamel topping. A must-try!
Provided by The Mediterranean Dish
Categories Entree or Side Dish
Time 1h25m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
- Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.
- While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.
- In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs in a small bowl. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).
- Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth with a wooden spoon to fully cover the pasta. Now top the meat sauce with the bechamel topping. Again, smooth with your wooden spoon to cover the meat sauce evenly.
- Bake the pastitsio in 350 degrees F heated-oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.
Nutrition Facts : Calories 230 calories, Sugar 9.1 g, Sodium 722.4 mg, Fat 10.6 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 20.4 g, Fiber 2.3 g, Protein 14.9 g, Cholesterol 66.1 mg
VEGETARIAN LASAGNA
You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
- To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
- Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
- Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
- Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.
GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)
The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.
Provided by Eli K. Giannopoulos
Categories Main
Time 1h35m
Yield 8
Number Of Ingredients 23
Steps:
- To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
- Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
- Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
- For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
- Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.
Nutrition Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg
PASTITSIO - GREEK LASAGNA
Make and share this Pastitsio - Greek Lasagna recipe from Food.com.
Provided by KelBel
Categories Penne
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cook pasta and drain.
- While pasta is cooking, brown meat in heavy skillet, add onion and garlic and cook until soft.
- Mix in cinnamon and tomato sauce.
- In a saucepan, melt butter, whisk in flour and cook 1 minute, whisk in milk and simmer 20 minutes.
- Add beaten eggs and 1/4 cup parmesan to white sauce.
- In a buttered two quart casserole dish, add half pasta, top with meat mixture, add the rest of the pasta.
- Pour white sauce over the top.
- Sprinkle with remaining parmesan cheese.
- Bake 60 minutes.
GREEK LASAGNA
Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.
Provided by SHAWNEE1492
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.
- In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.
- Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 601.5 calories, Carbohydrate 65 g, Cholesterol 90.7 mg, Fat 22.8 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 12.1 g, Sodium 567.8 mg, Sugar 7.3 g
PASTITSIO (GREEK LASAGNA)
Well, it is that time of year for the Greek festivals in our area (always in July) & I thought I would post one of our favorite Greek dishes. I love making this for Christmas, New Year's Day or any special occasion. This is one amazing recipe that you're sure to fall in love with. The spices make it distinctively different. It...
Provided by Kimberly Biegacki
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 22
Steps:
- 1. Saute onion in large skillet in butter till soft. Stir in ground beef till lightly browned season with salt, cinnamon & oregano. Stir in tomato puree, garlic & parsley. Cover & simmer gently for 20 minutes. Cook macaroni al dente; add a little salt.
- 2. Melt butter in pan and blend in flour (use a whisk to blend well).
- 3. Stir in milk & cook stirring constantly to make a thin white sauce. Beat egg yolks lightly in another dish. Dip out 1 cup of the sauce and pour it in a thin stream & stirring constantly into the yolk mixture until well blended. Pour mixture back into the rest of the sauce and stir for a few minutes over medium heat till it thickens. Add your nutmeg, salt and pepper.
- 4. Grease 9x13 casserole dish and then put in a thin layer of macaroni.
- 5. Next, layer with the meat sauce. Finish with layer of macaroni.
- 6. Pour the creamy sauce over all of it. Jiggle the pan so the sauce runs through all the layers and then sprinkle with the top with parmesan cheese.
- 7. Bake at 350 degrees for 45 minutes. Put foil over the top if it starts to get to brown. Remove from oven and let it sit for 15 to 20 minutes before cutting and serving. Enjoy.
- 8. Slice into squares and serve.
- 9. May 14th, 2015 ---- Made up a pan of this for dinner.
EGGPLANT LASAGNA RECIPE
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 14
Steps:
- Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
- While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving
PASTITSIO
This is the Greek version of Lasagna. A classic dish loved by all families and a firm favourite in our house.
Provided by Sandy Papas
Categories recipes
Time 2h40m
Number Of Ingredients 16
Steps:
- Heat the oil in the pot
- Saute the onions and garlic
- Add the tomatoes, herbs, spices and salt and pepper and stir well
- Simmer until aromatic and thickened
- Turn off the heat
- Boil the pasta in saltwater until just cooked and drain
- Beat the two egg whites and add to the pasta along with the cheese and stir
- For the Bechamel, melt the butter in another pot or saucepan
- Add the flour and stir constantly with a whisk or wooden spoon until a smooth paste
- Gradually pour in the milk and whisk over heat until a thick creamy sauce is achieved
- Season with salt, pepper, and nutmeg
- Add the eggs and 1/2 cup of cheese stirring constantly
- In a large, deep pan arrange half the pasta evenly inside
- Cover with the meat sauce
- Cover with the rest of the pasta
- Cover with the Bechamel sauce and garnish with the rest of the cheese
- Bake for approximately 1 hour or until Golden Brown
Nutrition Facts : Calories 656 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 202 milligrams cholesterol, Fat 41 grams fat, Fiber 2 grams fiber, Protein 47 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
VEGETARIAN MOUSSAKA - CLASSIC GREEK CASSEROLE
Vegetarian Moussaka is a classic Greek dish that it's packed full of flavor and textures. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. So delicious!
Provided by Edyta
Categories Casserole Dinner Main Course Main Dish Vegetarian
Time 2h
Number Of Ingredients 29
Steps:
- Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Pat it dry. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool;
- Slice up your zucchini, and season with salt and pepper. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool;
- Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool;
- To prepare your spinach/feta layer, start off by chopping some onions and garlic;
- In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent;
- Add garlic and cook for an additional minute;
- Add spinach and let it cook down until totally wilted;
- Then add fresh dill, salt, and pepper and set aside to cool off. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix.
- In a bowl beat 2 eggs, add feta, salt, and pepper;
- Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside.
- To make a tomato sauce you'll start off the same way as above with spinach/feta layer:
- Heat up some olive oil, add onions and cook until translucent;
- Add garlic and cook for one more minute;
- Then add spices: cinnamon, nutmeg, & oregano;
- Add pureed tomatoes, sugar, salt and pepper. Then cover and cook for approximately 20 minutes;
- Adjust seasoning (salt and pepper) as needed.
- In a skillet, melt butter; then add flour and whisk vigorously;
- Gradually start adding milk and mixing it in, until the sauce is smooth;
- Season with salt, pepper, and nutmeg;
- Turn off the heat;
- Add Parmesan cheese and mix well;
- This would be the time to check for seasoning and adjust accordingly;
- Beat 2 eggs and 1 egg yolk and add them to the béchamel sauce, mixing thoroughly.
- Preheat the oven to 350F;
- Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray;
- Add slices of eggplant and top them with slices of zucchinis;
- Then add tomato sauce;
- Add another layer of eggplant;
- Add a layer of spinach/feta mix;
- Add sliced potatoes;
- Top it all of with your béchamel sauce;
- Sprinkle it with some more Parmesan Cheese;
- Bake it in the oven for 50-55, minutes until golden brown and bubbly;
- Let it cool off for about 20 minutes before serving. Enjoy!
Nutrition Facts : Calories 419 kcal, Carbohydrate 40 g, Protein 15 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 125 mg, Sodium 465 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving
GREEK LASAGNA-VEGETARIAN
Make and share this Greek Lasagna-Vegetarian recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, warm the olive oil briefly on medium heat. Add the onions and saute for about 5 minutes, stirring frequently until the onions have begun to release their juices. Stir in the garlic and marjoram and saute until the onions are translucent. Add tomatoes, cover, and bring to a simmer. Then reduce the heat to medium low, just enough to maintain a simmer. Add the olives, salt, and pepper. Add the dill just before assembling lasagna for best flavor.
- Preheat oven to 400*F. Lightly oil a large baking sheet.
- While the sauce gently simmers, lay the eggplant rounds on baking sheet. Brush them with olive oil. Bake, uncovered for about 15 minutes. Remove the eggplant from the oven and reduce the heat to 350*F.
- Meanwhile, in a bowl, mix the eggs, cottage cheese, fennel, and 1 cup of the feta cheese together and set aside.
- Lightly oil a 8"x10"x3" casserole dish. Evenly spread 2 cups of the tomato sauce in the bottom of the dish. Top with a layer of noodles and cover with 1 cup of the tomato sauce. Next, layer all of the eggplant rounds, 1 cup of the feta cheese, a second layer of noodles, and another cup of the sauce. Finish with all of the egg and cottage cheese mixture, a third layer of noodles, the rest of the sauce, and the remaining cup of feta cheese.
- Cover the lasagna with foil and bake for 45 to 60 minutes. Remove from the oven, uncover the lasagna, and let it sit for 10 to 15 minutes before serving. Enjoy!
Nutrition Facts : Calories 446.1, Fat 22.5, SaturatedFat 10.8, Cholesterol 128.7, Sodium 1688.1, Carbohydrate 40.4, Fiber 5.8, Sugar 11.4, Protein 22.4
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- Preheat your oven to 325ºF. Cook the noodles according to package directions, drain, rinse with cold water, and set aside.
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- Moussaka. Moussaka is a creamy delicious dish made of spiced meat (beef or lamb) cooked in tomato sauce and then layered with fried eggplant and bechamel sauce.
- Papoutsakia (Stuffed Eggplants) Papoutsakia is stuffed eggplants that are first baked until soft and then filled with a tomato-based meat sauce, topped with bechamel sauce and cheese, and baked till they get a beautiful golden color!
- Pastitsio (Greek lasagna) Pastitsio is another traditional Greek dish that consists of baked layers of pasta, juicy minced beef, bechamel and tomato sauce, topped melted cheese.
- Souvlaki (Gyros) Souvlaki is considered one of the most popular dishes in Greece! A very important thing to keep in mind with this dish is that it is all about the place you buy it from.
- Soutzoukakia (Greek Meatballs) Soutzoukakia are sausages made from a mixture of ground pork and beef, cumin, and olive oil which are cooked in a red wine sauce.
- Seafood. While some of you may well have tried seafood dishes in different countries, if you haven’t tried Greek seafood yet, you will quickly realize that it is truly exceptional.
- Stifado (Greek Beef Stew) Stifado is a traditional Greek beef-stew cooked with tomatoes, onions, cinnamon, vinegar or red wine, and a variety of spices and herbs.
- Tomatokeftedes (Tomato Fritters) Tomatokeftedes, or tomato fritters, are a traditional appetizer on the island of Santorini. Made with diced tomatoes, onions, mint, and feta cheese, these small bites of heaven provide a unique combination of flavors.
- Tzatziki. Tzatziki is a classic Greek dip/appetizer made of strained yogurt, garlic, cucumber, olive oil, fresh dill, and sometimes lemon juice. It is a simple and easy appetizer to prepare and it goes perfectly with almost every dish!
- Kolokithokeftedes (Fried Zucchini/Courgette Balls) Kolokithokeftedes is a popular Cretan appetizer that will mesmerize your taste buds with its flavorful texture.
GREEK POLENTA LASAGNA RECIPE FROM OHMYVEGGIES.COM
From ohmyveggies.com
4.5/5 (2)Total Time 1 hr 50 minsCategory Main CourseCalories 326 per serving
- Add the water and 1 teaspoon salt to a large pot over high heat. Bring to a boil. Slowly pour in the polenta, stirring constantly to help prevent lumping. Cook, stirring frequently with a long-handled spoon to prevent sticking, until very thick, 25-30 minutes. (The polenta may bubble and spurt while cooking; in addition to using the long-handled spoon, I also partially cover my polenta while it cooks.) Once the polenta is thick, stir in 1 tablespoon olive oil.
- In a medium bowl, use a fork to combine the ricotta, 3/4 cup feta, egg, spinach, roasted red peppers, 1/2 cup olives, oregano, salt and pepper. Set aside.
- Preheat oven to 350°F. Have an 8x12-inch pan ready. For easy assembly, have all components (polenta, ricotta mixture, sauce and mozzarella) arranged side-by-side on the kitchen counter or table.
GREEK SALAD LASAGNA RECIPE | MYRECIPES
From myrecipes.com
Total Time 2 hrs
- Prepare the Lasagna: Preheat oven to high broil with rack 8 inches from heat source. Coat bell peppers evenly in oil. Place on a baking sheet, and broil in preheated oven until charred, 12 to 15 minutes, turning occasionally. Transfer to a heatproof bowl. Cover tightly with plastic wrap, and let cool 15 minutes. Remove and discard skins and seeds. Cut bell pepper flesh into 1/2-inch-thick strips. Reduce oven temperature to 400°F.
- Wring thawed spinach over a sink to remove excess moisture. Place spinach in a bowl, and add bell pepper strips and olives. Stir gently to combine. Stir together oregano, salt, and crushed red pepper in a separate small bowl. Set bowls aside until ready to use.
- Bring a large pot of water to a rolling boil over high. Add noodles; cook 5 minutes (noodles will not be fully cooked). Drain; rinse under cold water until cool. Drain.
- Spread 1/2 cup of the marinara sauce in bottom of a 9- x 13-inch baking dish. Top with 4 noodles. Layer with one-third of the spinach mixture. Sprinkle with 1/2 cup each of the feta, mozzarella, and ricotta. Sprinkle with one-third of the oregano mixture.
AUTHENTIC PASTITSIO GREEK LASAGNA RECIPE
From thehungrybluebird.com
4.9/5 (26)Category Main Course, Pasta
- Make the meat sauce one day ahead. In a large pot, add a little olive oil and heat over medium heat. Add the chopped onions and sprinkle with a generous pinch of salt, cook until onions are just translucent. Add the ground beef and cook and stir until no longer pink, breaking it up with a wooden spoon as it cooks. Add the 2 cans of tomato sauce and cinnamon, stir and bring to a simmer. Season with salt to taste. Let meat sauce stew for 3 hours, yes, for 3 hours with a lid on, slightly askew. Stir occasionally. Let cool and then refrigerate overnight.
- Bring sauce to room temperature or warm gently before layering the pastitsio. Grate the kasseri cheese and set aside, you want at least 4 cups.
- Cook noodles in boiling salted water until al dente (I cook a minute or two less than package directions). Drain noodles and when cool enough to handle, put them in a large bowl and mix one beaten egg into the pastitsio noodles with your hands.
- Preheat oven to 350º. In a lasagna pan, or other large pan, drizzle a little olive oil in the bottom or coat lightly with cooking spray. Put all of the noodles which were tossed with egg in the bottom of the pan and arrange evenly. Sprinkle with a third of the shredded cheese. Using a slotted spoon, cover the noodles and cheese evenly with all or most of the meat mixture, leaving room for the béchamel layer on top. Sprinkle another third of the cheese over the meat layer. You now have noodles, cheese, meat, cheese layered so far.
27 BEST GREEK RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
4.8/5 (18)Published 2021-02-09Category Recipe Roundup
- Skordalia. Hearty, rich, and flavorful, skordalia is a must-try Greek dip! This dish takes its name from one of its main ingredients, skordo, or garlic.
- Greek Salad. With Greeks’ heavy use of vegetables on their dishes, this roundup wouldn’t be complete without a proper veggie salad. You’ll only need seven ingredients to make this refreshing meal, and all of them are super easy to find at your local grocery store.
- Greek Lemon Potatoes. Roasted thick potato wedges are flavored with a garlic-lemon broth. This is one addictive dish! Besides the delightful taste of Greek lemon potatoes, they have golden crisp edges that make for a crunchy bite.
- Chicken Gyro. This Greek pita sandwich is loaded with chicken tenders, veggies, olives, and tzatziki sauce. Using a yogurt marinade for the chicken is the secret to its tantalizing flavor.
- Greek Butter Cookies. If you want to infuse Greek flavors into your next holiday meal, these Greek butter cookies are a must-have. These cookies may not be the best-looking, but when you take a bite, you’ll have to go back for seconds!
- Tzatziki. Tzatziki is a classic Greek meze (appetizer) that you’ll find in almost any Greek restaurant. This yogurt-cucumber sauce pairs well with gyros, grilled meats, and roasted vegetables.
- Spanokopita. Healthy spinach and creamy feta cheese are all wrapped up in crispy phyllo dough. This is one of those Greek recipes you won’t want to miss!
- Greek Fried Cheese. I thought the perfect appetizer for any meal didn’t exist until this Greek fried cheese (saganaki) came along. Crunchy meets gooey with this cheese, coupled with salty and zesty flavors.
- Greek Fries. Dressing up plain fries Greek-style has never been easy with this recipe. All you’ll need is a simple homemade seasoning and a couple of Mediterranean toppings.
- Greek Honey Cookies. Greek honey cookies are sticky, moist, and crunchy. In short, they’re to die for! If you’re looking for a new cookie recipe for the holidays, this is it.
GREEK STYLE LASAGNA RECIPE WITH ... - REAL GREEK RECIPES
From realgreekrecipes.com
4.5/5 (2)Calories 737 per servingTotal Time 45 mins
- In a small cooking pot over high heat, add the tomato sauce, olive oil, dried oregano, and sugar. Fill the empty can of the tomato sauce with water. Pour the water into the pot. Season with salt and pepper. Once it starts boiling, reduce heat to medium. Simmer for about 30-40 minutes.
- In a medium-sized cooking pot, whisk together the sunflower oil and flour. Cook over high heat for 1-2 minutes, whisking constantly.
VEGETARIAN LASAGNE - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (7)Total Time 1 hr 30 minsCategory DinnerCalories 501 per serving
- Heat the oil in a large saucepan, add the onion and cook over a medium heat for about 5 minutes. Add the celery and carrot and cook for another 5 minutes. Next, add the garlic, red chilli flakes and dried oregano and cook for 1 minute.
- Melt the butter in a saucepan over a medium heat. Add the flour and stir until you have a roux. Slowly whisk in the milk. Once all the milk has been added and you have a thick white sauce bring to the boil then reduce to a slow simmer. Stir in the mustard and pepper.Turn off the heat then stir in the grated cheddar.Set aside until you are ready to assemble the lasagne.
- Preheat the oven to 180 degrees C, 356F. I use an electric fan assisted oven please adjust according to your own oven.
GREEK LASAGNA RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 6Total Time 2 hrs 40 mins
THE BEST VEGETARIAN GREEK RECIPES | ALLRECIPES
From allrecipes.com
Author Carl HansonEstimated Reading Time 6 mins
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From vegetarianmamma.com
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4.4/5 (251)Phone (785) 843-2441Cuisine American, Italian, Greek
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