LIGHT PASTITSIO (GREEK LASAGNA)

1 tbsp. extra-virgin olive oil
2 onions, finely chopped
2 lbs. ground white-meat turkey
4 tbsp. tomato paste
1 cup dry red wine (broth or water may be substituted)
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper
1 tsp. salt
1 lb. ziti or penne pasta
1 1/2 cups parmesan cheese, divided use
4 tbsp. butter
6 tbsp. all-purpose flour
4 cups 1 percent milk
2 dashes ground nutmeg
1 dash cayenne pepper

Prepare a large pan (10x15x2-inch - sometimes called a lasagna pan) by spraying with a non-stick spray. Set aside.

In a large frying pan, heat the olive oil over medium-high heat. Add the chopped onions and saute until transparent.

Add the ground turkey and cook until it is no longer pink. Drain any extra fat. Add the tomato paste, wine (water or broth), nutmeg, cinnamon, black pepper and salt. Bring to a boil, then reduce the heat to low. Simmer until liquid is reduced, about 20 minutes, stirring occasionally.

Put a large pot of water on to boil; add pasta and cook until al dente, about 10 minutes.

Drain, place in the prepared pan and sprinkle with 6 tablespoons of the Parmesan cheese. Mix well and set aside.

Preheat the oven to 350 degrees F.

In a medium-size saucepan over medium heat, melt the 4 tablespoons of butter. Add the flour, stirring constantly with a wooden spoon. Cook for 3-5 minutes, or until the flour is golden; do not brown.

Add the milk while whisking with a wire whisk to prevent lumps. Bring the sauce to a boil, remove from the heat and add 1 cup of the Parmesan cheese, the nutmeg and the cayenne pepper. Whisk to combine. Set aside.

Spread the meat mixture over the pasta-and-cheese mixture in the prepared pan. Then pour the white sauce over the meat mixture. Smooth the top with a spoon or spatula, and sprinkle the remaining 2 tablespoons of Parmesan cheese on top.

Bake in the preheated oven for 30 to 45 minutes, until lightly browned on top. Remove from the oven and allow to sit for 15 minutes before cutting into squares to serve.

Makes 15 servings