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.
|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|
|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|