Recipe: Greek-Style Lasagna (with meat sauce, cheese sauce, feta, and olives)

GREEK-STYLE LASAGNA

9 dried lasagna noodles (about 8 oz.)
FOR THE MEAT SAUCE:
1 lb. ground lamb or beef
1 medium onion, chopped (1/2cup)
2 cloves garlic, minced
1 (8 oz.) can tomato sauce
1/4 cup dry red wine or beef broth
1 tsp. dried oregano, crushed
1/4 tsp. ground cinnamon
1 egg, beaten
FOR THE CHEESE SAUCE:
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 3/4 cups milk
1/2 cup grated Parmesan cheese, divided use
FOR THE FILLING:
2 eggs, beaten
1 (2 1/4 oz.) can sliced pitted ripe olives, drained
8 oz. crumbled feta cheese
8 oz. white cheddar cheese, shredded

Preheat oven to 350 degrees F.

Cook noodles according to package directions; drain and rinse.

TO MAKE THE MEAT SAUCE:
In large skillet cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, uncovered 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside.

TO MAKE THE CHEESE SAUCE:
In medium saucepan melt butter; stir in flour and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in 1/4 cup Parmesan; set aside.

Combine 2 eggs and remaining 1/4 cup Parmesan; set aside.

TO ASSEMBLE:
Spread 2 tablespoons cheese sauce in 3-quart rectangular baking dish. Top with 3 noodles, one-third each of the meat sauce, remaining cheese sauce, and olives. Drizzle with one-third of egg-Parmesan mixture; sprinkle with one-third each of cheeses. Repeat layers twice, ending with cheese.

Bake, uncovered, 35 to 40 minutes or until hot. Let stand 10 minutes.

Marianne Young, Rochester, NY, February 2005

Makes 12 servings
From: Recipelink.com
Source: Magazine recipe clipping: Better Homes and Gardens