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Nov 7, 2004 02:21 PM

my first moussaka - update - also, can you freeze moussaka?

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It worked out great - mix of lamb and veggie mince to cut down on calories and money. Sauteed mince mix in onion and garlic, added red wine, tomato, tomato puree, some pine nuts, parsley.

meanwhile oven roasted cubed eggplant, zucchini and thinly sliced potato.

then, layered mince and veg, covered with potato, and finished it with white sauce, made with skimmed milk, mixed with ricotta and 1 egg. cooked it until it was brown, let it sit a few minutes, and yum!

Now I have an extra pan of it, and would like to freeze it for later. Do you think if I sealed with cellophane, it would work?

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  1. Maybe Glad plastic containers would be more seal-tight? You'd need to cut up moussaka into individual portions. I bought a stack and use them to freeze biryani portions.