Low-FODMAP Pastitsio
Laura
February 3, 2021
easy
There are some recipes that I love so much that I can’t get tired of eating them. This low-FODMAP pastitsio has a combination of so many rich flavors: ground lamb, cinnamon, and red wine, topped with a creamy béchamel sauce. You can think of it as a sort of Greek lasagna.
The first time I ate pastitsio was actually one I made myself – so I had very little expectations around what it would taste like. The red wine gives it a positively luscious flavor, and the cinnamon brings out a unique character in flavorful lamb meat. If you don’t like lamb, you can definitely substitute for ground beef and still get amazing results.
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Ingredients
Adjust Servings
| 3 carrots | |
| 2 pounds ground lamb | |
| ½ teaspoon ground cinnamon | |
| ½ cup red wine (such as cabernet sauvignon) | |
| 1 (6oz) can tomato paste | |
| 1 pound gluten-free pasta |
Béchamel
| 4 tablespoons butter (½ of a stick) | |
| ½ cup gluten-free flour (such as Bob's Red Mill 1:1 Gluten Free Flour) | |
| 3 cups whole milk | |
| pinch cayenne pepper | |
| ¼ cup parmesan cheese |
Directions
1.
Preheat oven to 400°
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2.
Dice 3 carrots
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3.
Prepare pasta according to package, minus two minutes
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4.
Sear 2 pounds ground lamb and saute carrots
Cook ground lamb in dutch oven until browned on both sides.
Remove ground lamb and sauté carrots until softened.
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5.
Deglaze with wine
Deglaze the pan with ½ cup of red wine and scrape up the fond at the bottom. Raise the heat to medium-high.
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6.
Add tomato paste, cinnamon, water, and lamb
Add 1 can tomato paste, ½ tsp cinnamon, 1 cup of water, and put the lamb back in. Season with salt and pepper to taste.
Simmer on low heat while you make the roux in the next step.
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7.
Separately, make blonde roux
In a separate pan, melt 4 tb butter over medium heat.
Once melted, stir in ½ cup gluten-free flour until incorporated.
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8.
Add 3 cup milk, a pinch of cayenne pepper, and ¼ cup parmesan cheese to your roux
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9.
Assemble pastistio into baking dish
Add cooked pasta to lamb mixture and put into a baking dish.
Top with béchamel sauce.
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10.
Bake in oven for 35 minutes 400°
When done, wait 10 minutes before serving for it to cool and come together.
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