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Tuesday, July 17, 2012

Mouss-sagna... A combination of Mama's Lasagna and Moussaka Recipes!

This recipe is a combination of two of my Mama's best loved main dish recipes. Judy's Lasagna (recipe coming soon on my blog) and Mama's Greek Specialty - Moussaka! 

It takes a good bit of time to prepare this dish in its original recipe form, but you can take short-cuts if you wish. However, you do owe it to yourself and your family to try these recipes both individually and in this combination recipe!

Meat Mixture:
2 pounds ground Lamb or Beef
1 cup onion, chopped
1 clove Garlic, minced
8 oz Tomato Sauce
¾ cup Dry Red Wine
2 T Parsley, chopped
¼ t Oregano
¼ t ground Cinnamon
1 Egg, beaten

       16 oz uncooked Lasagna Noodles

       8 oz Cream Cheese
       1/4 cup sour cream
       1/4 cup parmesan cheese
       Greek Oregano, to taste
       1/8 tsp cinnamon
       salt & Pepper, to taste

Bechamel Topping:
¼ cup Butter or Margarine
¼ cup All-Purpose Flour
2 cups Milk
3 eggs, beaten

Cheese Topping:
2 cups Mozzarella Cheese
½ cup Parmesan Cheese
Salt & Pepper

In large skillet, cook meat, onion and garlic until meat is brown and onion is tender. Drain. Stir in tomato sauce, wine, parsley, oregano, cinnamon and 1 t salt.
Simmer uncovered for 10 minutes. Gradually stir mixture into 1 beaten egg.

Mix filling ingredients in a small bowl and set aside.

Meanwhile, in a sauce pan, melt butter. Stir in flour and salt & pepper to taste. Add milk; cook and stir until thick and bubbly. Slowly stir into 3 beaten eggs.

To Assemble:

In a 13x9x2 baking dish, place a couple of spoon fulls of sauce in the bottom, then place a layer of uncooked lasagna noodles on top of the sauce. Next layer with the filling mixture then a layer of sauce. Repeat ending with a layer of sauce. Pour milk mixture over layers. Top with Mozzarella cheese, parmesan cheese and dust with cinnamon. Bake covered at 325 for 40 minutes. Uncover and bake an additional 20 minutes or until golden brown. 

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