Lasagna is a go-to menu item for many home cooks. However, if you are eating the same traditional meat and cheese lasagna once a week and not getting a positive response from your family, then it might be time to experiment with the following recipe.
This Mediterranean Lasagna is just as easy to prepare as traditional lasagna, but the taste is intensified with a variety of non-traditional lasagna ingredients, including cinnamon, nutmeg and fresh mint. If you are concerned that your pickiest eaters will be turned off by the flavors, don’t be. The end result is just as (if not more) delicious than the original.
MEDITERRANEAN LASAGNA
Ingredients:
2 lbs. ground beef
1 tablespoon olive oil
1 onion chopped
2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups dry white wine
1/2 cup chopped parsley
1 15 oz. can tomato sauce
3 tablespoons tomato paste
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 lb. Box Penne Pasta, cooked
1/2 cup butter melted
2 cups grated Romano cheese
1 tablespoon chopped fresh mint
Ingredients for Creme Sauce:
4 cups milk
6 tablespoons flour
1 1/2 sticks butter
1/2 teaspoon salt
3 eggs, beaten
Pinch nutmeg
1/4 cup grated Parmesan cheese
Directions:
To make Creme Sauce: Melt butter in large sauce pan. Stir in flour. Whisk in milk and salt. Gradually stir in eggs. Stir constantly until sauce thickens. Stir in cheese and nutmeg. Turn off heat and let stand.
To make Lasagna: Preheat oven to 350 degrees. Saute onions with oil and add ground beef. Season with salt, pepper, and parsley. Mix well about 10 minutes. Add wine, tomato sauce, tomato paste, cinnamon, and nutmeg. Simmer for about 15 minutes until the majority of the liquid is absorbed. Mix cooked pasta with melted butter.
In a large baking pan place half of buttered macaroni in pan. Sprinkle with 1/2 cup grated cheese. Cover with meat mixture. Sprinkle 1/2 cup grated cheese over meat and cover with remaining macaroni. Sprinkle remaining grated cheese over top. Pour creme sauce over the top.
Bake for 45 minutes, or until top browns. Let sit for 15 minutes before cutting. Top with finely chopped fresh mint leaves before serving.
Related Articles: