Mixed Moussaka! (With Mushrooms / Ground Meat)

Name: Mixed Moussaka! (With Mushrooms / Ground Meat)
Total time: 5400 s
Yield: 8 servings
Ingredients: 2 large potatoes; 2 large zucchini and eggplants; Mushrooms; 1 onion; Ground meat (leftover); 1 red sauce; 2 packets béchamel mix; 6 1/3 cups milk (about 1.5 liters); Spices (salt, pepper, garlic, bouillon cube); Olive oil; Shredded kasseri cheese

giwta ale @cook_21283860

A delicious vegetable moussaka divided into two parts: one with mushrooms and one with leftover ground meat from yesterday’s meal, so nothing goes to waste ❤️

giwta ale @cook_21283860

A delicious vegetable moussaka divided into two parts: one with mushrooms and one with leftover ground meat from yesterday’s meal, so nothing goes to waste ❤️

Saved

Ingredients

1 hour and 30 minutes

8 servings

2large potatoes
2large zucchini and eggplants
Mushrooms
1onion
Ground meat (leftover)
1red sauce
2 packetsbéchamel mix
6 1/3 cupsmilk (about 1.5 liters)
Spices (salt, pepper, garlic, bouillon cube)
Olive oil
Shredded kasseri cheese

Saved

Steps

1 hour and 30 minutes

1

First, cut the vegetables (potatoes, zucchini, eggplant) into large pieces. Fry them in sunflower oil and place them on paper towels to drain excess oil. For a lighter version, bake them in the oven for 25 minutes.
2

Slice the mushrooms and onion, then sauté them. Add about half of the red sauce, a bouillon cube, some pepper, and garlic (no need for salt), and let them simmer. At the same time, thaw the leftover ground meat from yesterday.
3

Take a baking dish and layer the vegetables. On one side, add the mushroom sauce, and on the other, the ground meat.
4

Unfortunately, I didn’t have enough béchamel. (If your baking dish is large, you’ll need 2 packets; prepare according to the package instructions.) Spread the béchamel on top, sprinkle with shredded kasseri cheese, and bake at 400°F (200°C) until the moussaka is golden brown.
5

Enjoy! ❤️🥰