ne side.
For the Moussaka Lamb Sauce.
Gently fry
In skillet, brown zucchini and onion lightly in oil; remove from skillet and place in bottom of shallow 1 1/2 to 2-quart baking dish.
In same skillet, brown beef; pour off fat.
Stir in tomato sauce, garlic, salt and cinnamon; spoon over zucchini and onion.
Blend egg and cottage cheese; spoon over meat.
Sprinkle Parmesan cheese over cottage cheese.
Bake at 350\u00b0 for 30 minutes. Makes 6 servings.
Place beef in a crock-pot.
Add mushroom soup.
Cook overnight on low.
Serve over mashed potatoes or over toast.
t slightly. Crumble the minced beef into the oil together with
eanwhile, cook the lamb (or beef) in a large, nonstick skillet
auce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends
n a large skillet, combine beef and onions; cook stirring until
skillet brown the ground beef and add Chipoltle chili powder
an put the oil, the beef, the tomato paste, cumin, black
Brush eggplant slices with oil; brown quickly on both sides. Preheat oven to 375\u00b0.
Using a very large casserole dish, layer the moussaka as follows:
tomato sauce, Parmesan cheese, eggplant slices, filling, Parmesan, eggplant, Parmesan, sauce and Parmesan on top.
Bake, uncovered, 45 to 50 minutes or until dish is hot and bubbling.
Let stand 10 to 15 minutes before cutting into servings.
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
ven to 350\u00b0F.
Beef:
In a saucepan, add
ntil onion softens. Add ground beef, tomato and spices; cook, stirring
ince garlic.
Brown ground beef, season with salt and pepper
nd shallot. Fry the ground beef with the minced garlic and
br>Add minced lamb (or beef) and cook, stirring until browned
he pan. Crumble in the beef and cook briefly, then add
ins, until soft. Add ground beef and cook for 5 mins
eat. Stir in the ground beef and onion, and cook until
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake