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Serves 6

A scrumptious Greek lasagna

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  • 1kg minced/ground lamb (or you can use beef)
  • 1 pack of penne (depends on thickness though)
  • 6 eggs
  • 2 litres milk
  • 2 cups flour
  • 2 tbsp butter
  • 2 cups grated parmesan
  • 2 tbsp cinnamo
  • 2 tbsp nutmeg
  • 2 small cans tomato paste
  • salt & pepper, to taste


    1. Start cooking the pasta. While pasta is cooking, separate meat in a skillet or shallow pan. When a little brown, add 1 to 2 cans of tomato paste. Add salt, pepper, nutmeg and cinnamon; and a little water to help cook if necessary.
    2. While the meat is cooking start on the crema (bechamel style sauce). Mix the eggs with the milk in large pot. Add in 1 cup of flour and whisk constantly until it thickens and all lumps are gone. Add the remaining flour at 1/4 cup at a time if needed (the mixture will be very thick). Turn heat to low and continue stirring constantly. Once lumps are gone and the consistency is correct, add the butter and 1 cup of the parmesan, and stir in.
    3. Drain the pasta and mix in about one and a half cups of the crema and 3/4 cup of the remaining parmesan. Put half of the pasta mixture into a greased 9x13 dish (if you have a deeper or larger one I would use that). Layer meat on top of noodles. Add remaining pasta on top of the meat and then spread all of the crema on top. Sprinkle with remaining parmesan.
    4. Bake at 170C/fan for 45-50 minutes or until top is slightly brown and let it cool 15 minutes before cutting.
    5. Serve with a small Greek or Italian salad and enjoy!

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