Greek Lasagna

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds uncooked elbow macaroni
• 2 pounds ground beef
• 1 medium onion, chopped
• 1 cup grated Parmesan cheese
• 1 (4 ounce) package feta cheese
• 2 (8 ounce) cans diced tomatoes
• 2 teaspoons ground cinnamon
• salt and pepper to taste
• 3 cups milk
• 3 tablespoons cornstarch
• 1/4 cup butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until just tender, about 8 minutes. Drain and set aside.

2. Cook the chopped onion and ground beef in a large skillet over medium-high heat, breaking up the meat, until browned and cooked through, about 8 minutes. Drain off excess fat, then reach at least 160°F (71°C) in the thickest part.

3. Stir the diced tomatoes, ground cinnamon, salt, and pepper into the beef. Simmer uncovered over medium-low heat for 10 minutes, stirring occasionally.

4. Melt the butter in a saucepan over medium heat. Whisk the cornstarch into 1 cup of the milk until smooth, then whisk it into the pan with the remaining milk.

5. Cook the milk mixture, whisking constantly, until it thickens enough to coat a spoon, about 5 minutes. Stir in half the Parmesan and season with salt and pepper.

6. Butter a 9x13-inch baking dish. Spread half the macaroni in the dish, top with half the meat sauce, then sprinkle with half the crumbled feta.

7. Repeat the layers with the remaining macaroni, meat sauce, and feta. Pour the cheese sauce evenly over the top and sprinkle with the remaining Parmesan.

8. Bake uncovered for 35 to 40 minutes, until the top is golden and bubbling. Let rest for 10 minutes before cutting into squares.