Low-Fat Greek Lasagna: Pastitsio

Makes 6 servings

This is, without a doubt, Jason’s dinner-of-choice. You’d never guess that this recipe is low in fat. All the flavor without the guilt. Opa!

ingredients

1
Preheat the oven to 350°F. Coat a 3-quart baking dish with non-stick spray.
2
Cook the macaroni in a large pot of boiling water according to the package directions. Drain and transfer to a medium bowl. Stir in the skim milk and 1/2 cup of the egg substitute.
3
Coat a large non-stick skillet with non-stick spray and place over medium heat. Add the oil and onions; cook for 3 minutes, or until the onions are lightly browned and soft. Crumble the turkey into the skillet. Add the steak sauce, parley, and cinnamon. Cook for 5 minutes, stirring often to break the turkey into small pieces. Add the tomato sauce and bring to a boil. Remove from the heat.
4
Melt the butter or margarine in a small saucepan over medium heat. Stir in the flour until incorporated. Gradually whisk in the evaporated milk. Cook, whisking, until the mixture is slightly thickened. Remove from the heat and gradually whisk in the remaining 1/2 cup of the egg substitute. Season with the salt and pepper.
5
Spoon half of the macaroni mixture into the prepared baking dish. Sprinkle with 1/4 cup of the Parmesan. Top with the turkey mixture. Add half of the sauce, the remaining macaroni mixture, and the remaining 1/4 cup Parmesan. Top with the remaining sauce. Bake for 45 to 55 minutes, or until the casserole is heated through and bubbling.