Pastichio-Greek Style Lasagna #Ragu

May 08, 2023May 8, 20230 1
Greek-style lasagna made with gluten-free penne, mild Italian sausage, and a rich Rag� pasta sauce
in Pasta

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 cups gluten free penne or 1 1/2 cups macaroni
1 lb mild Italian sausage
3 fresh thyme sprigs
1 medium onion
2 garlic cloves
1/4 cup dry red wine
1 1/2 cups Rag� Pasta Sauce
1/3 cup vegetable broth
1/4 teaspoon allspice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
2 1/2 tablespoons gluten free all-purpose flour
3 cups whole milk , warm
2 eggs , beaten
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup gluten free breadcrumbs
1 teaspoon dried oregano
1 cup parmesan cheese , shredded

Nutrision Information

Servings Per Recipe
8
Calories
572
Sugar
7g
Fat
35g
Pastichio is a popular Greek dish that is usually made with pasta, ground meat, tomato sauce, and a bechamel sauce. This recipe is a variation on the classic pastichio, using gluten-free penne, mild Italian sausage, and a rich Rag� pasta sauce. The dish is traditionally prepared in a deep baking dish or casserole, and is usually served in individual portions. The flavor of this dish is hearty and comforting, making it a perfect choice for colder weather. The combination of gluten-free pasta and mild Italian sausage also makes this dish a good option for those following a gluten-free diet or looking to reduce their gluten intake.

Instructions

1.Cook pasta according to package instructions until al dente, drain and set aside.
2.Preheat oven to 375 degrees F and grease a 9x13 inch baking dish.
3.In a large skillet, cook sausage over medium-high heat until browned and cooked through. Remove sausage from skillet and discard any excess grease.
4.Add thyme, onion, and garlic to the skillet and saut� for about 5 minutes until onions are translucent. Pour in the red wine and continue to cook for another 1-2 minutes until wine has reduced by half.
5.Stir in Rag� pasta sauce, vegetable broth, allspice, salt, and black pepper. Bring sauce to a simmer and cook for about 10 minutes until sauce has thickened.
6.In a separate pot, melt butter over medium heat. Whisk in all-purpose flour and continue to cook for about 1-2 minutes until mixture is smooth and bubbling. Gradually add warm milk, whisking constantly, until the mixture has thickened to the texture of heavy cream.
7.Remove milk mixture from heat and stir in beaten eggs, nutmeg, salt, pepper, gluten-free breadcrumbs, oregano, and half of the parmesan cheese.
8.Spread half of the cooked gluten-free pasta in the bottom of the prepared baking dish. Top with half of the sausage mixture, then pour half of the egg and milk mixture over the top. Repeat layers with remaining pasta, sausage, and egg mixture. Sprinkle remaining parmesan cheese over the top.
9.Cover lasagna with aluminum foil and bake for 30 minutes. Remove foil and continue to bake for another 15 minutes until cheese is melted and lasagna is browned on top. Let lasagna cool for a few minutes before slicing and serving.

PROS

This Greek-style lasagna is a flavorful and hearty meal that is perfect for colder weather.
The combination of the mild Italian sausage, Rag� pasta sauce, and rich egg and milk mixture makes for a delicious and satisfying dinner.

This recipe is also gluten-free, making it accessible to those who have gluten sensitivities or are following a gluten-free diet.

CONS

This dish is high in calories and fat, and should be enjoyed in moderation as part of a balanced diet.

Because this recipe requires multiple steps and ingredients, it may take some time and effort to prepare.

HEALTH & BENEFITS

While this dish is not particularly healthy, it does contain some beneficial nutrients. The mild Italian sausage provides a good source of protein, while the gluten-free pasta is a good source of complex carbohydrates.
The Rag� pasta sauce contains tomatoes, which are a good source of vitamin C and lycopene. The egg and milk mixture in this recipe is also a good source of calcium and vitamin D.

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