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|Olive oil||2 Tablespoon|
|Yellow onion||1 Large, peeled and chopped|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Canned tomato sauce||8 Ounce (1 Can)|
|White wine||1⁄2 Cup (8 tbs)|
|Lasagna noodles||1 Pound|
|Butter||1⁄4 Pound, melted|
|Eggs||3 , beaten|
|Freshly grated parmesan cheese||2 Tablespoon|
|Bechamel||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 5598 Calories from Fat 2339
% Daily Value*
Total Fat 264 g406.2%
Saturated Fat 113.4 g567%
Trans Fat 3.1 g
Cholesterol 1544 mg
Sodium 5646.5 mg235.3%
Total Carbohydrates 452 g150.8%
Dietary Fiber 29.9 g119.7%
Sugars 66.3 g
Protein 332 g664.6%
Vitamin A 159% Vitamin C 75.3%
Calcium 182.6% Iron 214.8%
*Based on a 2000 Calorie diet
When the onions are clear, add the parsley, garlic, cinnamon, tomato sauce, and white wine.
Let this cook together gently for 30 minutes.
Meanwhile, boil the lasagne noodles until not quite tender.
Drain, and soak in cold water.
When the sauce is done, drain the cold noodles, and place in a large bowl.
Add the butter, 3 eggs, and a handful of Parmesan cheese.
Toss the noodles, and place half the mixture in a buttered baking dish.
Add the meat sauce.
Place the rest of the noodles on top, and cover with the bechamel sauce for pastitso.
Top with more grated cheese.
Bake at 350° for about 1 hour, or until the top is bubbly.