Meat Layer
1# Ground Lamb (or lean ground beef)
1/2 Cup Onion - chopped
1 Clove Garlic - minced
2 Tbspns Unsalted Butter
1 Tspn Kosher Salt
Ground Pepper to taste
Dash of Allspice
1 14oz. Can Tomato Sauce
2 Tbspns Tomato Paste
1 Cup Water

Brown the meat, onion, garlic and seasonings in butter. Add the tomato sauce and paste, along with the water. Bring to a boil then reduce heat and let simmer until thickened. I like to let this happen over an hour or more for a very thick sauce.

Macaroni Layer
8 oz Macaroni Pasta, cooked and drained
4 Tbspns Unsalted Butter - melted
1 Cup Romano Cheese - finely Grated

Toss ingrains together until well blended.

Spinach Layer
2 10oz Packages of Frozen Chopped Spinach - thawed & drained
1/2 Cup Bread Crumbs
2 Tbspns Unsalted Butter - melted
1 Tbspn Onion - grated
1/2 Tspn Kosher Salt
1/4 Tspn Ground Pepper
2 Eggs
3/4 Cups Feta Cheese - broken up and mashed


Defrost spinach by letting it sit at room temperature until thawed. Be sure to drain and squeeze out as much water as possible. Combine with remaining ingredients.

To Bake
Grease, or use non-stick spray, an 8" x 12" casserole dish. Arrange half the macaroni mixture in the bottom. Spread the spinach mixture evenly over this, then the rest of the macaroni on top. Cover all with the meat sauce. Sprinkle with grated cheese. Bake in a preheated over at 350°F for 30 to 35 minutes. Let stand for 10 minutes before cutting up.