Reduced-Fat Pastitsio (Greek Lasagna)
The classic version of this rich, creamy layered Greek casserole is easy to love. Could we say the same for the lower-fat version?
Why This Recipe Works
Slimming down this traditionally rich and indulgent Greek diner classic took some ingenuity. First we swapped out the usual beef or lamb for leaner turkey, but when the meaty flavor suffered and the meat texture was pebbly, we added flavorful mushrooms and a panade to the mixture to find the right balance. We then swapped out fatty dairy in the cream sauce for low-fat evaporated milk and 2 percent low-fat milk, and rather than using a buttery roux to thicken the cream sauce, we relied on cornstarch. For a final punch of flavor, we added Pecorino and low-fat Greek yogurt to the cream sauce.
© 2018 America's Test Kitchen. All rights reserved.