*  Exported from  MasterCook  *

                    Low-Fat Pastitsio (Greek Lasagna)

Recipe By     : Eating Well (not sure of date--92ish?)
Serving Size  : 10   Preparation Time :0:00
Categories    : Low-Fat/Low-Cal                  Pasta & Sauces
                Misc. Mediterranean 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        MEAT SAUCE:
   1      teaspoon      olive oil
   1      large         onion -- finely chopped
   1 1/2  lbs           lean ground beef or turkey
     3/4  cup           dry white wine
   1      6 oz can      tomato paste
     1/2  cup           bulgur
     3/4  teaspoon      cinnamon
     3/4  teaspoon      nutmeg
     3/4  teaspoon      allspice
   1      teaspoon      salt
     1/2  teaspoon      ground black pepper
                        CREAM SAUCE:
   2      cups          cottage cheese, 1% fat
   1 1/2  cups          evaporated skim milk (12 oz can)
   1      cup           chicken stock
   2      Tablespoons   flour
     1/2  cup           Parmesan, Asiago or Kefalotyri -- grated
                        salt and pepper -- to taste
                        PASTA:
   1      lb            elbow macaroni or ziti
   6      Tablespoons   Parmesan, Asiago or Kefalotyri -- grated
   1      teaspoon      vegetable oil
     1/2  teaspoon      salt
   2      Tablespoons   parsley -- chopped

1. Meat sauce:  Heat oil over med heat; add onions & saute until soft, ab
5 mins.  Add ground meat & cook, breaking it up, until no longer pink, ab
5 mins.  Drain off fat.  Add 1 c water, wine, tom paste, bulgur, spices,
S&P.  Simmer, covered, on low, stirring occasionally, until bulgur is
tender, ab 20 mins.  Taste & adjust.
2. Cream sauce: Puree cot cheese in food processor until smooth; set
aside.  In med saucepan, combine evap milk & 1/4c stock.  Heat over med
until scalding.  In a small bowl, stir together flour & remaining cold
stock.  Stir into hot milk mix & cook, stirring constantly, until
thickened, ab 2 mins.  Remove from heat & whisk in pureed cot chs & grated
cheese.  Season w/ S&P.  To prevent skin from forming, place plastic wrap
or wax paper directly on surface; set aside.
3. Pasta: cook al dente 8-10 mins.  Drain & return to pot; toss w/ 1/4 c
cheese, oil & salt.
4. Assembly:  Preheat oven to 350F.  PAM a 9x13 baking dish.  Spread 1/2
of pasta on bottom.  Top w/ 1/3 cream sauce.  Spoon on all of meat sauce,
spreading evenly.  Add another 1/3 cream sauce..  Top w/ remaining pasta &
remaing cream sauce.  Sprinkle w/ reamining 2T grated cheese.  Bake 40-50
mins until golden & bubbling.  Sprinkle w/ parsley & serve
note: can be refrigerated for 2 days or frozen 3 months before baking.

Nutrition: 467 cals/serving; 33g protein; 12g fat; 52g carbs; 929mg
sodium; 55mg cholesterol

                   - - - - - - - - - - - - - - - - - - 

NOTES : Just as good as higher-fat versions.  The bulgur seems like meat
in the sauce.