Pastitsio Goes Light

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 teaspoon vegetable oil
2 cloves garlic -- minced
1 medium Onion -- chopped
2 medium carrots -- finely diced
1 medium zucchini -- finely chopped
3/4 pound lean ground beef
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 tablespoons tomato paste
19 ounces canned tomatoes
1/4 cup fresh parsley -- chopped
---PASTA CUSTARD LAYERS---
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 large egg
1 cup 2% cottage cheese
1 cup mozzarella -- part-skin,
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3 cups pasta shells
1/4 cup parmesan -- freshly grated
 

Preparation:

This is the Greek variation of lasagna. In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 minutes or until softened. Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil. Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside. Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir in flour. Cook, stirring constantly, for 2 minutes. gradually whisk in milk; bring to boil. Reduce heat to medium-low or until thickened. In large bowl, whisk eggs; whisk in about 1/2 cup of the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender. Drain; return to pot. Add cheese sauce; toss well. Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat. Sprinkle with Parmesan. [Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.] Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes. Serve with a light green salad tossed with a sun-dried tomato vinaigrette. Source: Canadian Living magazine, Nov 95 Presented in article "Hearty and Healthy: Casseroles See The Light"