Greek Lasagna

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cook the pasta:

Step 2

Boil 8oz pasta in salted water until just al dente. Drain, toss with1 tbsp olive oil, 1 beaten egg, and 1/3 cup grated parmesan cheese. Set aside.

Step 3

Make the meat sauce:

Step 4

In a skillet, heat 1 tbsp olive oil. Add 1 small onion finely chopped and sauté until soft

Step 5

Add 2 cloves garlic, then 3/4 lb ground beef; cook until browned.

Step 6

Pour in 1/4 cup dry red wine (if using) and simmer briefly.

Step 7

Add 1 cup tomato puree, 1 tbsp tomato paste, 1/2 tsp cinnamon, 1/2 tsp oregano, 1/4 tsp nutmeg, salt, and pepper to taste.

Step 8

Simmer uncovered 15–20 minutes until thickened.

Step 9

Make the almond milk béchamel:

Step 10

Heat 3 tbsp olive oil in a saucepan over medium heat.

Step 11

Whisk in 3 tbsp whole-wheat flour and cook 1 minute.

Step 12

Slowly whisk in 2 1/2 cups unsweetened warmed almond milk until smooth and thickened (about 5–7 minutes).

Step 13

Remove from heat; stir in 1/8 tsp nutmeg, salt, pepper to taste and 1/3 cup grated Parmesan.

Step 14

Let cool 2–3 minutes, then whisk in 1 lightly beaten egg.

Step 15

Assemble:

Step 16

Preheat oven to 350°F (175°C).

Step 17

Grease an 8x8-inch (or similar) baking dish.

Step 18

Layer half the pasta, then the meat sauce, then the rest of the pasta.

Step 19

Pour the béchamel over the top and spread evenly.

Step 20

Bake:

Step 21

Bake uncovered for 35–40 minutes, until golden and bubbling.

Step 22

Let rest 10–15 minutes before slicing.

Step 23

🍋 Optional Garnish

Step 24

Sprinkle with a little grated cheese or chopped parsley before serving.

Step 25

Serve with a side of roasted vegetables or a tomato-cucumber salad.