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Moussaka (Greek Lasagna) Recipe

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This recipe for Moussaka (Greek Lasagna), by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, November 25, 2007


1 large eggplant,
4 large potatoes sliced 1/4 inch thick,
1 cube butter,
4 T. flour,
1 pint whipping cream,
1 c. milk,
4-5 c. cheese (cheddar, provolone or mozzarella best) or mix and match and use 3 cheeses,
2 c. sliced mushrooms,
8 c. of your favorite spaghetti sauce

Slice potatoes and deep fry until brown (potatoes should look like thick potato chips).

Deep fry mushrooms 4-5 minutes until slightly browned. Slice, egg batter and flour eggplant long ways 1/4 inch thick and fry in 1/2 inch of olive oil.

Take a casserole dish and put your favorite sauce to coat the bottom.

Place eggplant slices as you make a layer instead of noodles you are using eggplant, add a thin coat of sauce and cover slightly with grated cheese.

Make layer of potatoes as you make another layer, add more sauce and more grated cheese.

Make layer of mushrooms as you make another layer, and more sauce and more grated cheese.

Add one final layer of potatoes and the rest of the spaghetti sauce.

Cream Sauce: Melt the butter and add the flour, stirring constantly until it thickens. Add a pint of whipping cream, keep stirring over medium heat. Add a cup of milk and continue to thicken. Add 2 cups of grated cheese to make cheese sauce. Cover the lasagna completely with the melted cheese sauce. Let stand for 1 hour at room temperature.

Heat oven to 375.

Bake covered for 20 minutes, then uncover, serve with garlic bread, or garlic cheese bread and salad.




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