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Using the potatoes, it really did take over 3 hours. Yes, it is worth it. No, it's not any more time consuming than lasagna. Next time I would reduce the cayenne to 1/4 tsp and increase the nutmeg even more than I did. Substituted an 8x8 and 11x7 pan for the 10x14. A pan at least 2 inches deep would have helped. I made only half of the bechamel sauce, but added an extra egg. That was enough to cover both pans of moussaka. They baked in 30 minutes at 400. Next time I will turn it to 350 after ten minutes in the oven. Because I did not add the wine, I might have missed some of the flavor. For that reason I gave this all five stars. Thank you Bella.

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dogsandwoods January 01, 2009

Definitely use LAMB (and not beef) and all of the seasonings listed for an authentic flavor. I didn't use the potatoes but I have had moussaka made with them (actually substituted for the eggplant.) I really like grilling the eggplant instead of frying. Try this one.

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QL7 October 21, 2007

Loved it! Lots of work but well worth it. Thanks

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Chef h&h January 26, 2010

Very good. I have never had moussaka, and had only had eggplant in lasagna once, so this was a new experience for me. Don't let the long list of instructions put you off. It is worth it. I did use the potatoes. Love the subtle flavor of the lamb. I am not very familar with Greek food, but this makes me want to explore a little! Made for Fall 2007 PAC.

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Mikekey September 16, 2007
Moussaka - Greek Casserole