Turkish Feta Cheese Lasagna - Veg

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* Exported from MasterCook *

 

Turkish Feta Cheese Lasagna - Veg

 

Recipe By :Nurten Dincer

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 Box Lasagna Noodles cooked

1/2 lb. Butter or Margarine

For Filling:

1 lb. Feta Cheese

1/2 Bunch Dill or Flat Parsley leaves

1/2 t. Sp. Black Pepper or more to taste

2 Large or 3 medium eggs

For Sauce:

9 Tb. Sp. Butter

9 Tb. Sp. Flour

3 Cup whole Milk

4 Medium Eggs

1/2 t. Sp. Salt

1/4 t. Sp. Black pepper

3 Tb. Sp. grated Parmesan Cheese (optional)

 

Filling:

Slice feta cheese and soak in cold water 1 hour to take the salt out. Then

crumble with a fork. Mix with chopped parsley leaves and black pepper. Add 3

eggs and stir well.

 

Sauce:

Melt butter and add flour stirring with a wooden spoon. When bubble starts add

warm milk while stirring. Careful not to have lumps! On a low heat simmer to

make a thick sauce. Add salt and black pepper. Add eggs one by one , stir well

after each egg . Add parmesan, stir well.

 

Putting together:

Grease an oven pan (10 " by 14 " about) with butter. Put one layer of cooked

lasagna. Sprinkle 2 Tb. Sp. of melted butter. Pour 1/2 Tb. Sp. of sauce on 6 or

7 places. Repeat this until you use half of lasagna noodles. Spread the filling

evenly. Finish with the rest of the lasagna the same way. Cover the top with

the remaining sauce. Decorate with slices of orange colored cheese (optional).

Bake at 350 degree F. for an hour or little more until cheese melt and sauce

becomes light brown.

 

Let stay about 15 minutes and serve warm.

 

8-10 servings

 

Source:

" http://members.core.com/~turgut/recipes.htm#feta "

 

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Per Serving (excluding unknown items): 442 Calories; 40g Fat (81.3% calories

from fat); 14g Protein; 7g Carbohydrate; 0g Dietary Fiber; 219mg Cholesterol;

940mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0