Potatoes and Meat Sauce
2 tbs. margarine
1 onion, finely chopped
3 cloves garlic, finely minced or crushed
1/2 cup water
1/2 lb. extra-lean ground turkey
1/2 lb. extra-lean ground beef
1 tsp. salt
1/2 tsp. black pepper
2 (8 oz.) cans tomato sauce
dash of cinnamon
1 cup water
4 large potatoes, peeled and sliced
cooking spray
Cream Sauce Topping
1 cup skim or 1% milk
2 tbs. margarine
3 tbs. flour
1/2 cup egg substitute
1 tsp. salt
1/4 tsp. white pepper
dash of nutmeg
2 tbs. parmesan cheese
3 tbs. bread crumbs
Melt the margarine in a large non-stick skillet; saute' the onion and garlic for 2 to 3 minutes over medium heat. Add the 1/2 cup of water and cook for about 5 minutes. Add the ground turkey, ground beef, salt and pepper. Cook until the meat is browned, about 6 to 8 minutes. Add the tomato sauce, 1 cup of water and a dash of cinnamon; reduce heat and simmer for 30 minutes. If the sauce gets too dry, add additional water as needed.
Preheat the oven to 350 degrees.
Peel and slice the potatoes into 1/4 inch slices. Spread 1/4 of the meat sauce over the bottom of a 9X13X2 inch baking pan sprayed with cooking spray. Layer half of the potato slices over the sauce and top with half of the remaining meat sauce; repeat with the remaining potatoes and meat sauce. Set aside.
Cream Sauce Topping;
Heat the milk in the microwave for about 1 minute on high. The milk should be very warm but not boiling.
Melt the margarine in a small saucepan over low heat. Add the flour, stirring with a wire whisk for 1 to 2 minutes (do not allow the flour to brown). Add the milk slowly, stirring vigorously with a wire whisk and cook over med-high heat until thick and creamy. Add the salt, pepper and nutmeg. Remove from heat and add the egg substitute very slowly while beating with the whisk. Return to medium heat and cook for about 2 minutes, stirring continuously. If the sauce becomes too thick, add additional warm milk until it is an easily spreadable consistency. Spread the cream sauce over the moussaka. Combine the grated parmesan cheese and bread crumbs. Sprinkle over the top of the cream sauce. Bake for 1 hour or until golden. Let the moussaka sit for about 15 minutes before cutting into 6 squares. Makes 6 servings, 8 points each.