submitted by Jayme S.
This original recipe came from a magazine a few years ago.
A Greek lasagna. Bucatini are long, hollow strands of pasta, slightly thicker than spaghetti.
1 pound uncooked bucatini pasta or spaghetti
1 pound ground sirloin
1/2 c finely chopped onion
3 garlic cloves, minced
1/2 c dry white wine
1 (15oz) can tomato sauce
1/2 t salt
1/2 t ground nutmeg
1/2 black pepper
3 T all purpose flour
1/2 t salt
3 c 2% reduced fat milk
2 large eggs
2 large egg whites
5 T shredded kasseri or aged white cheddar cheese, divided
1/4 (1oz) grated fresh pecorino Romano cheese
1. To prepare filling, cook pasta according to package directions, omitting salt and fat. Rince with cold water, set aside.
2. Cook beef, onion, and garlic in a large nonstick skillet until browned; stir to crumble. Add wine, tomato sauce, 1/2 t salt, nutmeg and pepper; bring to boil. Reduce heat; simmer 10 minutes or until thinck.
3. Preheat oven to 350 degrees.
4. To prepare white sauce, place flour and 1/2 t salt in medium saucepan over medium heat. Gradually add milk, stirring constantly with a whisk until blended, bring to a boil. Reduce heat; simmer 10 minutes or until slightly think, stirring constantly. Remove from heat; set aside. Combine eggs and egg whites in a large bowl. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in 1 T kasseri cheese until blended.
5. Spread 1 cup beef mixture in bottom of 13x9 inch baking dish coated with cooking spray. Arrange half of pasta over beef mixture. Top with 1 1/2 cups beef mixture. Repeat layers with remaining pasta and beef mixture. Top with white sauce. Sprinkle with 4 T kasseri and Romano cheese. Bake at 350degrees for 30 minutes. Let stand 15 minutes before serving. Yield 8 servings.
Calories 416 (19% from fat) Fat 8.9g (sat 4.1g, mono 2.7g, poly 0.9g); Protein 27g; Carb 54g; Fiber 2.4g, Chol 97mg; IRON 4mg; Sodium 790mg; Calc 207mg