On the menu: Lasagna & Eggplant Moussaka
I defrosted homemade tomato sauce and lamb mince overnight. All to do today is to make the bechamel sauce and assemble the dishes.
I googled a quick recipe for the bechamel sauce and set to work making it. I think in hindsight I must have read the measurement for the plain flour wrong. I think instead of using tablespoons I should have used teaspoons. After adding the warm milk, the mixture was really thick. It resembled choux pastry. I thought 'Do I start from scratch or do I add more milk to try to thin it out?' I decided to try adding more milk. I added almost a litre and managed to get it to a spreadable consistency. I didn't want to waste my other ingredients so I did a test run.
In a small ramikin I put a spoonful of the lamb mince with the tomato sauce, and a spoonful of the bechamel sauce. I baked it for about fifteen minutes.
The consistency of the bechamel was thick and creamy and it was like eating a little pot of lasagna without the pasta. Time to continue with the dishes!
 |  |
Layers of eggplant, zucchini, the lamb and tomato mixture and bechamel sauce on the top to finish it off. I grilled the eggplant and zucchini on the sandwich press first.
 |  |
 | I layered instant lasagna sheets, the lamb mince and tomato mixture, and the bechamel sauce. Finish off with a layer of bechamel. |
No comments:
Post a Comment