I served it with garlic bread and sliced watermelon.
Make Ahead- Before
Make Ahead- After....delicious!
Greek Style Lasagna
From Better Homes & Garden
•9 dried lasagna noodles (about 8 oz.) (I used no-boil noodles)
•1 pound ground beef
•1 medium onion chooped (1/2 cup)
•2 cloves garlic, minced
•8-ounce can tomato sauce (I used a 14.5 oz since I like more sauce)
•1/4 cup red wine (I used beef stock instead)
•1 teaspoon dried oregano
•1 egg, beaten
•3 tablespoons butter
•3 tablespoons all-purpose flour
•1/4 teaspoon ground black pepper
•1-3/4 cups milk
•1/2 cup grated Parmesan cheese
•2 eggs, beaten
•1 2-1/4-ounce can sliced pitted ripe olives, drained
•8 ounces crumbled feta cheese
•8 ounces white cheddar cheese, shredded
Preheat oven to 350ºF.
Cook lasagna noodles according to package directions; drain and rinse with cold water. Set aside. (I skipped this step since I used no-boil noodles)
In large skillet over medium heat, thoroughly brown beef, shallot, and garlic. Drain off the fat.
Add tomato sauce, wine and oregano. Reduce heat and simmer the mixture, uncovered, for approximately 10 minutes. Salt and pepper to taste.
Remove from heat and mix in 1 beaten egg and sliced olives. Set aside.
In a small saucepan on low heat, melt the butter.
Whisk in the flour, 1/4 teaspoon ground pepper and milk. Continue to cook until sauce is heated through and begins to bubble. Remove from heat.
Stir in grated Parmesan and 2 beaten eggs.
In a 9×13 pan, spread 2 tablespoons cheese sauce. Layer 3 noodles, one-third of the meat sauce, one-third of the crumbled Feta and one-third of the shredded garlic cheddar. Repeat layers twice.
Bake, uncovered, 35 to 40 minutes or until hot. Let stand 10 minutes.
Have you ever made your meals ahead? What are some of your favorite recipes?