Low-FODMAP Pastitsio

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

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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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