Directions: |
Directions:Make meat sauce:
Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes. Meanwhile, drain both cans of tomatoes, reserving juice, and chop. Pour off excess fat from skillet, then stir in tomatoes with their juice, thyme, spices, and 1 1/2 teaspoons salt. Simmer over low heat, partially covered, until some liquid has evaporated but sauce is still moist, about 40 minutes.
Make béchamel while meat sauce simmers:
Melt butter in a heavy medium pot over medium heat. Whisk in flour, then cook roux, whisking frequently, until pale golden, about 6 minutes. Meanwhile, heat milk in a heavy medium saucepan until just about to boil. Add milk to roux in a stream, whisking constantly until very smooth. Bring sauce to a boil over medium heat, whisking, then cook, whisking, 1 minute. Remove from heat and stir in nutmeg, cheese, and 1 tablespoon salt. Lightly beat yolks in a bowl. Gradually whisk in 2 cups béchamel, then whisk yolk mixture into remaining béchamel in saucepan.
Cook pasta and assemble pastitsio:
Preheat oven to 375° with rack in middle. Cook pasta in salted water until al dente. Drain pasta, then return to pot and stir in 1 cup béchamel. Arrange one third of pasta lengthwise in 1 layer in a large baking pan (at least 2 inches deep). Add half of meat sauce to baking pan, spreading evenly over pasta. Make another layer of pasta and top with remaining meat sauce, then arrange remaining pasta on top. Spread remaining béchamel evenly over top layer of pasta. Sprinkle cheese evenly over top of pastitsio. Bake until sauce is bubbling, about 45 minutes.
Pastitsio can be baked 1 day ahead and chilled (covered once cool). Reheat in a 350°F oven, covered, until heated through, about 45 minutes. |
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