Pastitsio goes light

1. This is the greek variation of lasagna.
2. In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 minutes or until softened.
3. Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink.
4. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil.
5. Reducei heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened.
6. Stiri in parsley; set aside.
7. Pastai custard layers: in heavy saucepan, melt butter over medium heat; stir in flour.
8. Cook, stirring constantly, for 2 minutes.
9. Gradually whisk in milk; bring to boil.
10. Reduce heat to medium-low or until thickened.
11. In large bowl, whisk eggs; whisk in about ½ cup of the hot milk sauce.
12. Return mixture to saucepan; cook, stirring, for 2 minutes.
13. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
14. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender.
15. Drain; return to pot. Add cheese sauce; toss well.
16. Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat.
17. Sprinkle with parmesan.
18. [can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.
19. ] bake in 375f 190c oven for 1 hour or until heated through and top is lightly browned.
20. Let stand for 10 minutes.
21. Serve with a light green salad tossed with a sun-dried tomato vinaigrette.
22. 6 servings for $13.
23. 26cdn [nov 95] per serving: about 495 calories, 29 g protein, 19 g fat, 52 g carbohydrate, high source fibre, good source iron, excellent source calcium.