Lasagne or moussaka?
Answers:
I like both but Moussaka wins as long as it is done the proper way with aubergines. Cheap man's moussaka done with potatoes is just not right.
Slice the aubergines really thinly lay in a bowl and sprinkle with salt to draw out the bitterness - after 1/2 hr rinse all the salt and juices out thoroughly. Then spray a wok with fine 1 cal virgin olive oil spray and almost dry fry. This way the aubergines don't soak up too much oil.
MM got my mouth watering already.
Lasagne all the time sooooooooo fattening though but worth it lol
lasagne.no need for argument
Lasagna, but if my hubby is making moussaka I will eat his as he replaces aubergines with potato's and its so much nicer, hate aubergines.
Lasagne
Lasagna Hands DOwn. My Stepdaughter made that when we went to go visit her for our Vacation last year, but she made Mexican Lasagna! Yummy. Good Ol' Fashioned Lasagna is Just Awesome THough
Lasagna! Especially a vegetarian one with spinach and tons of garlic and cheese!
moussaka, love that aubergine
Both as they equally appeal to my Mediterranean roots.
Moussaka.every damn time, pet!!
~ You Just Made Me Hungry ~
I worked for Greeks many many years and I absolutely love Greek food. Especially Moussaka, but being Italian and cooking from scratch..
Lasagna all the way!
A nice homemade lasagna with garlic bread and a mixed salad !!
LOVELY !!
lasagna
neither :(
Lasagne at home. But when in Greece it has to be moussaka.
lasagna!
Moussaka
lasagne!
Lasagne Baby!
Moussaka is good but lasagne is better.
Lasagne yum yum
Lasagna.
Moussaka as it is slightly healthier due to the additional vegetables in it
Lasagne
lasagne is always the best
Vegetarian Sheppard Pie
4 medium potatoes, peeled and quartered
1/2 cup potato water
1/4 teaspoon salt
1/4 teaspoon onion powder
8 ounces black beans or
1 1/2 cups garbanzo beans, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup peanut butter
1/2 cup water
paprika
Preheat oven to 350. Place potatoes in a large saucepan, and add just enough water to cover. Boil for 15-20 minutes, or until tender.
Drain potatoes, reserving liquid. Mash cooked potatoes with hot water, salt, and onion powder.
Add additional liquid if desired. Set aside. Combine beans, corn, and peas in a 9 inch pie pan. In a separate bowl, whisk together peanut butter and water, until smooth. Pour sauce evenly over vegetables. Top with mounds of mashed potatoes. Sprinkle with paprika. Bake for 30-40 minutes, or until potatoes start to brown.
Serve hot or at room temperature.
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