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Gluten Free Pastitsio with Lamb, Rosemary and Oregano

Gluten Free Pastitsio with Lamb, Rosemary and Oregano

Gluten Free Pastitsio with lamb, rosemary and oregano

Pastitsio is a traditional Greek baked pasta dish, and Greece’s answer to lasagna. The key differences are lamb mince instead of beef and the use of tubular pasta as opposed to sheets. Helen’s hearty gluten-free version is made using gluten-free penne and is wonderfully comforting on a cold winter’s day. Serve with a Greek salad when entertaining friends to showcase a traditional dish that captures the heart of the Greek kitchen. Serves 6.

Ingredients

300g gluten-free penne pasta

3 tbs olive oil

1 onion, finely diced

2 cloves garlic, chopped

500g lamb mince

1 tsp dried oregano

1 tbs rosemary, chopped

2 x 400g tin crushed tomato

2 tbs tomato paste

Cinnamon quill

Pinch of grated nutmeg

Sea salt and cracked pepper to season

Bechamel:

100g butter

100g gluten free plain flour

800mL full cream milk

100g cheddar cheese

100g parmigiana reggiano

1 beaten egg

Pinch of cinnamon

Method

*1.       Cook pasta according to packet instructions, toss in olive oil, set aside.

*2.       Heat olive oil in a medium sized pot, add onion and garlic and sauté until soft.

*3.       Add mince, oregano, rosemary and brown.

*4.       Add crushed tomato, tomato paste cinnamon quill and nutmeg and simmer on low heat for 1 hour. Season with salt and pepper.

*5.       For the béchamel melt butter over low heat in a saucepan and stir in flour until a smooth paste is formed.

*6.       Slowly pouring in milk stirring simultaneously. Keep stirring until a thick consistency is achieved.

*7.       Remove from heat and whisk in both cheeses, beaten egg and pinch of cinnamon. Season to taste.

*8.       To assemble pastitsio oil a rectangular casserole dish. Place pasta into dish and pour meat sauce on top. Stir to combine and add extra kefalogaveria cheese. Top with béchamel sauce.

*9.       Bake in preheated oven at 200C for 40 minutes or until golden.

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