Ingredients:
- 12 oz free range ground lamb
- salt , to taste
- fresh ground pepper , to taste
- white pepper , to taste
Directions:
- Original recipe: Peel the uncooked squash, cut in half and remove seeds. Dice into 1/2” cubes (approx. 6 c). Season with salt and pepper and steam or sauté until tender (approx. 15 min); set aside.
- ->> Or, *my change:* I cut the squash in half lengthwise and placed the two pieces on a parchment lined cookie sheet. Drizzled lightly with olive oil, light sprinkle of ground cinnamon, salt and pepper and roasted 425 degrees for about 45 minutes or until tender. The flesh was scooped out, mashed with a fork and stored covered in the fridge. This was done the day before to cut down on prep time.
- Heat up the olive oil In a large sauce pan on medium heat and sautè onion 3 minutes, until slightly softened.
- Add lamb and beef and cook 6-8 min; drain off all excess fat.
- Add wine, parsley, tomatoes and seasonings; simmer 10 minutes.
- Add breadcrumbs, adjust seasoning if necessary; set aside.
- Cook pasta in boiling, salted water until al dente (you want the pasta *slightly* undercooked). Drain and toss with butter, eggs and 1 cup Parmesan/cheese mixture; set aside.
- Prepare Béchamel sauce: In a sauce pan, melt butter, slowly whisk in flour and stir constantly approximately 5 minute Add milk, whisking constantly. Stir until sauce has thickened. Remove from heat, cool slightly and stir in eggs, nutmeg, salt and white pepper.
- Preheat oven to 350 degrees.
- Grease 9”x13” baking dish with olive oil. Place half of the pasta on the bottom in an even layer pressing lightly with a flat spatula. Spoon meat mixture over pasta, spread evenly.
- Top with squash (I spread the squash puree with a spatula), repeat with remaining pasta, pressing down lightly. Finish with Béchamel, and sprinkle with 1/2 cup Parmesan. (I stirred the cheese into the Bèchamel sauce and melted it until smooth). Lightly sprinkle the top with Greek oregano.
- Bake 45 min, until crust is light golden brown. Important: Let rest 20 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1042 Kcal (4363 kJ) | ||
| Calories from fat | 519.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.74g | 89% | |
|---|---|---|---|
| Cholesterol | 279.89mg | 93% | |
| Sodium | 1142.99mg | 48% | |
| Potassium | 668.11mg | 14% | |
| Total Carbs | 87.6g | 29% | |
| Sugars | 8g | 32% | |
| Dietary Fiber | 10.07g | 40% | |
| Protein | 38.9g | 78% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 3mg | 17% | |
| Calcium | 502.7mg | 50% | |
| Amount Per 100 g | |||
| Calories | 196.31 Kcal (822 kJ) | ||
| Calories from fat | 97.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.88g | 89% | |
|---|---|---|---|
| Cholesterol | 52.73mg | 93% | |
| Sodium | 215.33mg | 48% | |
| Potassium | 125.87mg | 14% | |
| Total Carbs | 16.5g | 29% | |
| Sugars | 1.51g | 32% | |
| Dietary Fiber | 1.9g | 40% | |
| Protein | 7.33g | 78% | |
| Vitamin C | 1.8mg | 16% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.6mg | 17% | |
| Calcium | 94.7mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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