Turkish Feta Cheese Lasagna - xp

[Guest guest]

I take this to buffets all the time. Americans are pretty sophisticated eaters

these days. The feta doesn't seem to throw them. Though, I do use the unspicy

versions where I don't know the people.

 

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Turkish Feta Cheese Lasagna

1 Box Lasagna Noodles cooked (whole wheat is better

1/2 lb. Butter or Margarine

For Filling:

1 lb. Feta Cheese

1/2 Bunch Dill or Flat Parsley leaves

1/2 t.Black Pepper or more to taste

2 Large or 3 medium eggs

For Sauce:

9 Tb. Butter

9 Tb. Flour

3 Cups 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 (11 " by 13 " about) with butter. Put one layer of cooked

lasagna. Sprinkle 2 Tb. of melted butter. Pour 1/2 Tb. 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 melts and sauce

becomes light brown.

 

Let stay about 15 minutes and serve warm.

8-10 servings

 

Source: Nurten Dincer

Formatted by Chupa Babi in MC: 2005

 

ChupaNote: replaced the dill with mint and used a whole large bunch minced.

Didn't use any salt (the feta has plenty!) Used a 1/2 t. red pepper flakes

instead of black pepper and it could've used more. Added some color by mincing

one each (large) of red, green and yellow bell pepper; sprinkling between

lawyers. Added some zip by mincing a large red onion and sprinkling between

layers. Used zatar (or sumac) for spicing; again sprinkling between layers. And

FORGET the orange cheese stuff!!! Decorate with jarred grilled red peppers in

olive oil and sliced black olives. Of course with all these additional veggies,

the lasagna will be more moist and need to cook longer. If the crust is getting

too crisp, cover with foil.

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