vegetarian style greek lasagna (pastitsio)

Boil 2 cups of penne to al dente. Rinse in cold water, strain and blot with paper towels.

Béchamel Sauce
4 T soy flour
½ stick of butter or margarine
White pepper
Salt
All spice
Ground Cloves
1/2 c white cheddar cheese
1 Egg Beaten
3 T sour cream
1 c almond milk
Water

*Cook flour & butter, add milk, spices (season to taste), whisk or stir. Slowly add beaten egg, continue to stir. Be careful not to scramble egg. Add cheese. If béchamel is too thick, thin it with water, one T. at a time.

Bolognaise Sauce
4 Vegetarian Meatballs (pre-made from Org Text Soy)
3 T diced celery
3 T diced carrot
3 T diced onion
1 T ACV
½ c stewed tomatoes
3 T pasta sauce
All spice
Ground Cloves
Salt, pepper

*Mix 1/2 c béchamel with noodles and place noodles on the base of lightly oiled 10 x 7 baking dish. Add Bolognaise layer. Pour béchamel on top.

Bake at 350 degrees covered in convection oven for 45 minutes. Sprinkle cheese on top, bake an additional 10 minutes uncovered until brown and bubbly.

Served with sauteed green beans and Greek Salad.