Zucchini Pastitsio Mediterranean Baked Beef and Pasta Casserole Recipe

Ingredients

• For the Zucchini:
• 6 tablespoons olive oil, divided
• 3 medium zucchinis, sliced into 1/4-inch-thick rounds
• Kosher salt and freshly ground black pepper
• For the Meat Sauce:
• 1 1/4 pounds ground beef
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 small onion, grated (about 3/4 cup)
• 1/2 cup dry red wine
• 1 (28-ounce) can puréed tomatoes
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
• 2 pinches of nutmeg, divided
• 2 bay leaves
• For the Bechamel:
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• 1/2 teaspoon lemon zest
• 1 cup grated Romano or Parmesan cheese
• 2 eggs, lightly beaten
• For Assembly:
• 3/4 pound rigatoni or macaroni, cooked al dente and kept warm
• 2 1/4 cups grated Kefalograviera or Gruyère
• Non-stick baking spray

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