Pastitsio

For so many years, I've been looking for an easy but delicious Greek lasagne recipe. One my friends from school had her birthday party and her mum made the yummiest pastitsio I have ever tasted. If you like it as much as me, try this recipe. I promise you won't be dissapointed.

BECHAMEL:
- 3 tablespoons unsalted butter
- (1/2 of) 3/4 cup flour
- 2 cups hot whole milk
- 3/4 teaspoon salt
- 1 1/2 eggs

MEAT LAYER:
- 2 tablespoons unsalted butter
- 1 onion
- 454g mince (I used lamb)
- pinch of cinnamon
- salt and pepper to taste
- 1/4 cup water
- 1 tablespoon tomato paste

PASTA LEVEL:
- 454g ziti pasta cooked until aldente
- 1 1/2 eggs, lightly beaten
- 3/4 teaspoon salt
- parmesan cheese


1. BECHAMEL LEVEL:
Melt the butter in a heavy saucepan. Whisk in the flour, and gradually whisk in the hot milk. Stir in the salt and let cool. When the sauce is lukewarm, whisk in the egg. Set aside.

2. MEAT LAYER:
Melt the butter in a frypan and fry the onion until golden. Add the mince and brown. Add the cinnamon, salt and pepper. Stir in the tomato paste and water. Simmer for 5 minutes and set aside.
Preheat the oven to 176 degrees celcius. Grease a large baking dish.

3. ASSEMBLY:
Scoop 1/2 the pasta into the bottom of the baking dish, Sprinkle generously with parmesan.
Spoon the meat layer on top, then scoop the rest of the pasta on top of the meat layer.
Top with bechamel sauce and bake for 45 minutes until bubbly and golden.