Pastitso is the Greek version of lasagna. (10 servings.)

MEAT LAYER:

1 tbsp. butter
1 med. onion, chopped finely
3 lb. ground beef
1 can (6 oz.) tomato paste
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. allspice
2 tsp. nutmeg
1 tsp. cinnamon
2 eggs, well beaten

Heat butter in frying pan. Saute onion. Add meat. Saute until pink is gone. Stir in tomato paste, 3/4 cups water, salt, pepper and spices. Cover. Simmer 5 minutes. Uncover. Simmer another 5 minutes. Remove from heat. Adjust salt to taste. Refrigerate. When cool, remove congealed fat. Mix in eggs. Set aside.

MACARONI:

1 1/2 lb. elbow macaroni
2 eggs, well beaten
1 c. grated Parmesan cheese
1/2 c. butter

Cook macaroni according to package directions. Drain well. Put half of macaroni in bowl. Add eggs. Mix thoroughly. Spread in an 11 x 14 x 2 inch (or similar) baking pan. Sprinkle with 1/2 cup Parmesan. Spread meat mixture over macaroni. Arrange remaining macaroni over meat layer. Sprinkle with remaining 1/2 cup Parmesan. Melt butter. Pour over Parmesan layer. Top with cream sauce.

CREAM SAUCE LAYER:

4 eggs
3/4 c. milk
1 c. grated Parmesan cheese
1 tbsp. flour
1/2 tsp. salt
Nutmeg

Beat eggs in a froth. Blend in milk, cheese, flour and salt. Pour over meat macaroni layers. Sprinkle lightly with nutmeg. Cover with foil. Bake in 400 degree oven 15 minutes. Remove foil. Bake 45 minutes longer or until golden brown. Remove from oven. Wait 15 minutes before cutting pastitso into squares. Serve with tossed salad.