Zucchini-Infused Pastitsio

Ingredients

• 1 lb No. 2 Greek pasta (long hollow tubes)
• 1.5 lb Ground beef (lean)
• 3 pieces Medium zucchini, sliced into rounds
• 15 oz Crushed tomatoes
• 4 cups Whole milk
• 0.5 cup Unsalted butter
• 0.5 cup All-purpose flour
• 1.5 cups Grated Kefalotyri or Parmesan cheese
• 3 pieces Large eggs
• 0.5 tsp Ground cinnamon
• 1 large Yellow onion, finely diced
• 3 tbsp Extra virgin olive oil

Instructions

1. 1

   Sauté the diced onion in olive oil until soft, then add the ground beef, browning it thoroughly and draining excess fat.

2. 2

   Stir in the crushed tomatoes and cinnamon; simmer the meat sauce for 20 minutes until thick, then season with salt and pepper.

3. 3

   In a separate pan, lightly sauté the zucchini slices in a splash of oil until just tender, then set aside on paper towels to drain moisture.

4. 4

   Boil the pasta in salted water until slightly under-cooked (al dente), drain, and toss with a handful of cheese and one beaten egg to bind.

5. 5

   Prepare the béchamel by melting butter, whisking in flour to form a roux, and gradually adding milk over medium heat until thickened; whisk in two egg yolks and half the remaining cheese.

6. 6

   Layer half the pasta in a greased 9x13 pan, followed by the meat sauce, then a layer of sautéed zucchini slices, and finally the remaining pasta.

7. 7

   Pour the béchamel sauce evenly over the top, smoothing it to the edges, and sprinkle with the remaining cheese.

8. 8

   Bake at 375°F (190°C) for 45-50 minutes until the top is golden brown, then let it rest for 20 minutes before slicing.