We divided this layered Greek casserole into two dishes so you can enjoy one immediately and freeze the other for later use. Bake straight from the freezer at 375°, uncovered, for 1 hour. Cover with foil and bake an additional 30 minutes or until thoroughly heated. Or thaw in the refrigerator overnight and bake 40 minutes or until the top is bubbling and casserole is thoroughly heated.
Terrible. I planned on bringing this to the office to share, but it was so awful, it went in the trash instead. I agree with Reno...it is one of the very few CL recipes to disappoint.
I missed the potatoes from my beloved moussaka more than I thought I would, but solid, healthy recipe other than that. Bulked the leftovers up with some quinoa for lunch the next day and the combo was so good, I may make that part of the meal next time.
My husband and I loved this version of Moussaka. Did take a lot of work but it was worth it. I didn't blend the white sauce in a blender - totally didn't need to and I'd suggest others cutting that step out too. Just combine cheese and other ingredients first and add the hot milk mixture to it and stir until the cheese is melted. I added about three more cloves garlic to the meat mixture and also used dried mint because my fresh mint wasn't quite ready to be harvested. Can't wait to have the second one in the freezer! Also, great presentation and I would serve this at a casual dinner or potluck type meal.
Bleh. Very bland. Made it exactly as described, except that I used ground turkey breast instead of chicken and I added a bit more spice (oregano and dijon mustard) to punch up the flavor, but it still fell flat. Nobody in my family liked it, and I ended up throwing some out. It smelled and looked delicious, but the flavor was just too bland and the eggplant was not soft enough. I won't make this again. It was definitely not worth the effort. One of the very few CL recipes that has let us down.
