Moussaka Lasagne Recipes

Steps:

• Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
• Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
• Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
• Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
• Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
• Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
• Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Steps:

• Partially peel the eggplant so it looks striped, cut in 5mm rounds and brush each side with olive oil.
• Roast in oven for 15 mins on 400°C.
• While this is happening, grill (skin side up, until blackened) the red pepper.
• Peel and dice.
• Peel and cut potato into 5mm rounds and quickly par-boil so that the outer rim just begins to soften.
• Drain potato rounds and pour cold water over to stop them from cooking.
• With the remaining olive oil in a large skillet, fry the diced carrot, red pepper, and onion until translucent.
• Add the beef or lamb mince and fry.
• Add the herbs, stock cube, herbs, salt, black pepper, crushed garlic, diced tomatoes, nutmeg and cinnamon, turn the heat way down after the meat has browned.
• Now for the Bechamel Sauce:.
• In a small saucepan, mix the flour and butter over a low heat until a thick paste forms.
• Making sure it doesn't burn, keep spreading the paste around for a couple mins until the flour cooks off.
• Slowly add hot milk little by little, still stirring.
• Add parmesan and ricotta, keep stirring.
• Let cool for a few minutes before stirring in beaten eggs.
• In a lasagne dish, place the potato rounds, then a layer of lasagne pasta.
• Next add a layer of eggplant rounds, then half the mince mixture, then the mozzarella.
• Add another layer of pasta, eggplant rounds, then the rest of the mince.
• Pour the Bechamel sauce over the top, then pop the whole thing in the oven on 400 C for 40 mins or until lightly browned along the edges.
• Allow to cool off (this sets the top layer of "custard") for 20 mins before cutting into squares and serving.
• I find tabasco sauce goes great with this amazing dish!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch pan with olive oil.
• Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat.
• In a sauce pan, combine spinach and 1/4 cup water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture, and ricotta cheese.
• In a frying pan, brown moose meat over medium-high heat, stirring frequently. When the pink color is almost gone, stir in the cocoa and brown sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in spaghetti sauce and water, and season with oregano, Italian seasoning, and salt and pepper.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Arrange a single layer of oven ready noodles over the sauce. Spread one half of the ricotta cheese mixture over the noodles, and top with some of the tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
• Bake for 45 minutes, or until lasagna is hot and bubbly.