Garden Pastitsio

Ingredients

• 1 cup celery diced
• 1 pound elbow macaroni hot cooked uncooked
• 2 teaspoons cornstarch 
• 8 ounce feta cheese divided crumbled
• 3  garlic cloves minced
• 0.3 teaspoon ground pepper white
• 1 tablespoon juice of lemon fresh
• 5 cups milk 1% low-fat
• 2 teaspoons olive oil 
• 2 cups onion diced
• 0.5 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 8 ounce tempeh crumbled
• 1 tablespoon water 
• 1.5 teaspoons or dried fresh chopped
• 2 teaspoons or dried fresh chopped
• 2 teaspoons or dried fresh chopped

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. Heat oil in a Dutch oven over medium heat.
3. Add onion, celery, oregano, garlic, and tempeh, and saute 5 minutes.
4. Combine cornstarch and water, and stir well.
5. 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.
6. Bake at 375 for 30 minutes or until lightly browned.