This Greek pasta dish is a nice ‘hodgepodge’ of lamb, onions, and tomato puree seasoned with cinnamon and garlic.

1 T. plus 2 tsp salt
1 lb. ziti
7 T. olive oil
1 C. finely chopped onions
1 1/2 lbs. ground lamb or beef
2 C. chopped, drained canned tomatoes
1 C. canned tomato puree
2 tsp finely chopped garlic
1 tsp oregano
1/4 tsp ground cinammon
freshly ground pepper
1/2 C. soft, fresh bread crumbs
1 egg, beaten
3/4 C. Parmesan cheese


4 C. milk
2 T. butter
6 eggs
1 tsp salt
• 1/2 C. flour

Boil ziti in water with 1 T salt for 10-15 minutes. Drain immediately and set aside.

Heat 6 T olive oil over moderate head in skillet. Add onions and cook 5 minutes or until soft and transparent.

Add meat, mashing and cooking until pink disappears.

Stir in tomatoes, puree, garlic, oregano, cinnamon and 2 t. salt and few grindings pepper. Bring to boil over high heat Reduce pan from heat.

Stir in 1/4 cup bread crumbs and eggs. Set aside.

Sauce: Combine 3 cups milk & butter in small pan until bubbles appear around rim of pan. Remove from heat.

In saucepan, beat eggs until frothy.

Add 1 cup milk and 1 t salt and beating constantly, add flour, T at a time. Stirring constantly, slowly pour in heated milk and butter in thin stream and bring to boil. Continue to boil until thick and smooth. Set aside.

Brush lasagna pan with 1 T olive oil. Sprinkle bottom with 1/4 cup bread crumbs. Spread half ziti over. Cover with meat. Pour 2 cups cream sauce evenly on top. Sprinkle with 1/2 grated cheese. Make another layer with remainder ziti. Pour remainder sauce over & sprinkle with remainder of cheese.

Bake at 350 for 45 min until delicate brown. Cut into squares and serve.