Garden Pastitsio

Ingredients

• 2 teaspoons olive oil
• 2 cups diced onion
• 1 cup diced celery
• 2 teaspoons chopped fresh or 3/4 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 (8-ounce) package tempeh, crumbled
• 2 teaspoons cornstarch
• 1 tablespoon water
• 5 cups 1% low-fat milk
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 8 cups hot cooked elbow macaroni (about 1 pound uncooked)
• 2 (4-ounce) packages crumbled feta cheese, divided
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• Cooking spray

Preparation

1. Preheat oven to 375°.
2. Heat oil in a Dutch oven over medium heat. Add onion, celery, oregano, garlic, and tempeh, and saute 5 minutes. Combine cornstarch and water, and stir well. Add cornstarch mixture and milk to pan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Stir in lemon juice, dill, salt, pepper, macaroni, 4 ounces feta, and spinach. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 4 ounces feta. Bake at 375° for 30 minutes or until lightly browned.