The Italians have lasagna, the Greeks have pastizio. The principle of cooking is practically the same, the only thing is that you do not need the sheets of the lasagna directly, and therefore you can use any pasta.
There is probably something else to say, but I just don't know what. This casserole has no outstanding qualities. Simple - variety.
We take:
For the meat sauce:
- 200 grams of minced meat (ideally - lamb, but beef and turkey thighs will also go)
- 200 ml tomato puree (trade winds) or mashed potatoes made from tomatoes in their own juice
- 1 onion
- 2 cloves of garlic
- 2 tablespoons of white wine (without it)
- Salt, pepper, dried rosemary to taste
For the béchamel sauce:
- 500 ml milk
- 4 flat tablespoons flour
- 4 tablespoons butter
- 1 yolk
- 100 grams of grated cheese (ideally parmesan)
- Pinch of nutmeg
Well, and besides:
- Themselves pasta - packaging 400-500 grams
- Egg white (just from the béchamel sauce will remain)
- Another 50 grams of grated cheese
- Well, and frying oil and grease the mold
How we cook:
First, we make the meat sauce: we heat up a couple of tablespoons of oil, send the onion cut into small cubes there, and when it becomes translucent - minced meat. Fry until golden brown and "crumbly pieces", add chopped garlic, rosemary, salt, pepper, tomato puree and white wine. Simmer for about thirty minutes.
While the meat sauce reaches, we make bechamel. We melt the butter little, heat the flour a little in it, and then remove it from the stove and fill it with a glass of cold milk. stir everything so that there are no lumps, return to the stove, pour in the remaining milk and cook for ten minutes.
Now - boil the pasta until half cooked. We have just all the sauces ready. Well, almost ready. Because we drain the pasta, stir it with a spoonful of oil (so that it does not stick together (and the bechamel (we also remove it from the heat), add grated cheese (100 grams), egg yolk and nutmeg). We knead well.
While the meat sauce is simmering, prepare the béchamel sauce. To do this, melt the butter and lightly rub the flour in it, remove from the stove and pour in cold milk. Stir quickly and constantly with a whisk to avoid lumps.
Beat the egg white until strong peaks and stir with 50 grams of hard grated cheese.
Now we put part of the pasta in a baking dish, on it - meat sauce, cover with the remains of pasta, pour everything with béchamel sauce. Cover with whipped egg white and cheese.
We bake at 160-180 degrees for about 30 minutes.
Bon Appetit!