Quarantine Cooking With Carolyn – Greek Lasagna

Pastitsio (Greek Lasagna)

1 lb. lean ground beef (93% lean)
1 medium onion, diced
8 oz. can tomato sauce
2 oz dry red wine
1 ½ teaspoons cinnamon
8 oz. whole grain penne
2 ¼ cups fat free evaporated milk, divided
2 eggs, lightly beaten
1 T. salted butter
2 Tablespoons flour
¼ teaspoon salt
1/8 teaspoon
Black pepper
2 large egg whites, lightly beaten
½ shredded parmesan

Preheat oven to 350°. Coat a 9 x 13 glass baking dish with nonstick spray. Warm a large nonstick skillet over medium heat, add beef and onion and cook stirring frequently until meat is brown and onion is tender. About 10 minutes. Drain off fat. Stir in tomato sauce, wine and cinnamon. Bring to a boil and reduce heat to medium low; Cover and simmer, stirring occasionally until sauce is thick, about 20 minutes. Meanwhile, cook pasta according to package directions; drain and transfer back to pot. Toss in ¾ cup evaporated milk and one egg; set aside. To make cream sauce: in a small saucepan, over medium heat, melt butter; stir in flour, salt and black pepper. Gradually add remaining 1 1/2 cups evaporated milk; cook, stirring until thickened and slightly bubbly, 5 to 8 minutes. Whisk egg whites into remaining egg. Gradually whisk about 1 cup hot milk mixture into the eggs, then gradually whisk into the saucepan. Set aside. In prepared 9 x 13 dish, layer half of the pasta; top with meat sauce and sprinkle with ¼ cup Parmesan. Top with remaining pasta mixture; pour cream sauce over the top and sprinkle with remaining Parmesan. Cover and bake 20 minutes. Uncover; and bake an additional 15 minutes. Serves eight.