Greek-Style Lasagna

I will admit that I tore this recipe out of the February 2005 issue of Better Homes and Gardens. I wonder if that makes me a recipe junkie? On Tuesday night I finally made it. Delicious!

Greek-Style Lasagna

9 dried lasagna noodles (about 8 oz.)
1 lb. ground lamb or beef
1 medium onion, chopped (1/2 cup)
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
1/4 tsp. pepper
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 3/4 cups milk
1/2 cup grated Parmesan cheese
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. Cook noodles according to package directions; drain and rinse. In large skillet cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine or broth, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside.


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 Parmesan. 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. Bake, uncovered, 30 to 40 minutes or until hot. Let stand 10 minutes.