mousakka
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 215.1
- Total Fat: 13.4 g
- Cholesterol: 41.5 mg
- Sodium: 116.9 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.4 g
- Protein: 9.7 g
View full nutritional breakdown of mousakka calories by ingredient
Introduction
This is a delicious Greek lasagna, with a rich meat sauce and several vigetables stacked to create a complete meal. Add salad and crunchy Greek Bread and you have a Party This is a delicious Greek lasagna, with a rich meat sauce and several vigetables stacked to create a complete meal. Add salad and crunchy Greek Bread and you have a PartyNumber of Servings: 16
Ingredients
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Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
Summer Squash, 1 medium (remove)
Ground beef, lean, 12 oz (remove)
Lamb, Ground, 12 oz (remove)
Onions, raw, 1 cup, chopped (remove)
Peppers, sweet, red, raw, sliced, 1 cup (remove)
Garlic, 3 clove (remove)
Tomato juice, with salt added, 1 cup (remove)
Canned Tomatoes, 1 large (remove)
Flour, white, .25 cup (remove)
Butter, salted, .25 cup (remove)
Milk, nonfat, 1 cup (remove)
Cinnamon, ground, 1 tbsp (remove)
Oregano, ground, 1 tbsp (remove)
Pepper, black, 1 tsp (remove)
Basil, 2 tbsp (remove)
Cumin seed, 1 tbsp (remove)
Baked Potato (baked potatoes), 3 potato (2-1/3" x 4-3/4") (remove)
Directions
Make the meat sauce: Brown onion, garlic, and both meats in a large frying pan until meat is done. Aet aside to cool, drain the fat, Add the tomato juice, canned tomatoes and half the herbs. Simmer on low eat until the sauce reduces and the dish is thickened. Second, Pre-cook the vegetables in the follwing way: Potatos- bake until almost done- fork tender but not crumbly.
Slice the squash and egg plant and soak for 45 minutes in salted water. drainom paper towels., arrange on flat pan. Spray the veggies lightly with spray olive oil, and shake the remaining herbs on both sides of the veggies. Broil in the oven for about 3 minutes per side. Do all Veggies, and then set aside to drain on paper towels or a rack. Make the white sauce: put butter and lour in a sauce pan. Melt the butter, stirring constantly until all of the flour is combined and makes a smooth paste. Add milk gradually, stirring constantly. Season with salt and pepper, add nutmeg is you so desire,
Last create the lasagne by stacking the vegetables in layers, alternatinmg with the meat sauce and white sauce. Save a good portion of white sauce for the top.
Cover and refridgerate or freeze until you plan to serve the dish. Cook in a 350% oven for about 45 minutes. Great dish, but time intensive to make.
Number of Servings: 16
Recipe submitted by SparkPeople user FITZALLEN.
Slice the squash and egg plant and soak for 45 minutes in salted water. drainom paper towels., arrange on flat pan. Spray the veggies lightly with spray olive oil, and shake the remaining herbs on both sides of the veggies. Broil in the oven for about 3 minutes per side. Do all Veggies, and then set aside to drain on paper towels or a rack. Make the white sauce: put butter and lour in a sauce pan. Melt the butter, stirring constantly until all of the flour is combined and makes a smooth paste. Add milk gradually, stirring constantly. Season with salt and pepper, add nutmeg is you so desire,
Last create the lasagne by stacking the vegetables in layers, alternatinmg with the meat sauce and white sauce. Save a good portion of white sauce for the top.
Cover and refridgerate or freeze until you plan to serve the dish. Cook in a 350% oven for about 45 minutes. Great dish, but time intensive to make.
Number of Servings: 16
Recipe submitted by SparkPeople user FITZALLEN.