Pasta, Stir Fry & Side Dishes

Greek Lasagna


3 cups (750 mL) cooked macaroni, drained
2 eggs, lightly beaten
⅓ cup (75 mL) Parmesan cheese, grated
1-2 tbsp (15-30 mL) canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 ½ lbs (750 g) extra lean ground beef
2 cups (500 mL) fresh mushrooms, sliced
1 can (14 oz /398 mL) tomato sauce
1 tsp (5 mL) dried oregano leaves
1 tsp (5 mL) dried basil leaves
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
⅛ tsp (.5 mL) cinnamon

Béchamel Sauce
⅓ cup (75 mL) butter
⅓ cup (75 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ tsp (1 mL) nutmeg
3 cups (750 mL) 1% milk
2 eggs, lightly beaten
⅓ cup (75 mL) Parmesan cheese, grated


  1. In large bowl, combine macaroni, 2 eggs and 1/3 cup (75 mL) Parmesan cheese. Spread over bottom of a greased 9 x 13 inch (33 x 23 cm) baking dish. Set aside.
  2. In large non-stick frying pan, cook onions and garlic in canola oil until they begin to soften. Add beef and cook until nearly done, then add mushrooms. Cook mixture until meat is browned and juices run clear. Drain fat. Stir in tomato sauce and seasonings. Simmer, uncovered, while preparing Béchamel sauce.
  3. In large saucepan, melt butter. Stir in flour, salt and nutmeg. Whisk in milk and cook and stir until thickened and bubbly. Whisk eggs in large bowl. Gradually stir thickened flour mixture into eggs, then return mixture to saucepan. Cook Béchamel sauce over low heat 1 minute longer.
  4. To assemble, spread meat mixture over macaroni. Spread Béchamel sauce over meat. Sprinkle with Parmesan cheese.
  5. Bake at 350 ̊F (180 ̊C) for 30 -35 minutes or until golden brown and bubbly.

Makes 8 -10 servings.

Nutrients per serving:

Calories 373.7
Carbohydrate 25.0g
Protein 27.5g
Fat 18.0g
Sodium 557.7 mg
Fibre 1.7g