Lamb Moussaka
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 79.86
- Health score: 43.00
- Weight Watcher points: 20.00
Summary
You can never have too many main course recipes, so give Lamb Moussakan a try. This recipe serves 12. One portion of this dish contains approximately 78g of protein, 45g of fat, and a total of 828 calories. For $4.61 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. Only a few people really liked this Mediterranean dish. A mixture of eggplant, parsley, natrel lactose free milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Similar recipes include Lamb Moussaka, Lamb Moussaka, and Lamb and Eggplant Moussaka.
Ingredients
all purpose flour0.5 cup
canned tomatoes1 can
margarine1 cup
wine0.5 cup
egg4
eggplant2.5 pounds
natrel lactose free milk4 cups
lactose free mozzarella cheese3 cups
parsley0.5 cup
clv garlic2
ground lamb2 pounds
sauce12 servings
meat sauce12 servings
olive oil0.25 cup
onion2 medium
oregano leaves1 tablespoon
salt1 tablespoon- salt1 teaspoon
salt and pepper1- tomato paste1 can
zucchini3
Instructions
Step 1
CUT eggplant into 1/4" (5mm) thick slices.
Step 2
Layer in colander, sprinkling each layer with salt.
Step 3
Let stand 30 minutes.RINSE eggplant; pat dry.
Step 4
Place in single layer on baking sheet.
Step 5
Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes.
Step 6
Drain off fat.
Step 7
Add onions, garlic and oregano. Cook on medium for 5 minutes.
Step 8
Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.White Sauce:MELT margarine in large saucepan.
Step 9
Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened.
Step 10
Add salt and nutmeg.
Add a bit of hot mixture to beaten eggs then return to saucepan and cook 2 minutes longer, stirring occasionally.To AssembleTips
Step 1
Place pan on a baking sheet or piece of foil to catch any drips that may boil over.MAKE-AHEAD: After assembling, cool completely, uncovered in refrigerator. Cover with plastic wrap and refrigerate for 1 day or overwrap with heavy foil and freeze up to 3 weeks. Thaw in refrigerator 48 hours before baking.Replace lamb with beef.A thin bottom layer of sauteed sliced potatoes can be added.A make-ahead layered Greek casserole that's ideal for potlucks and family reunions.
Categories
Cuisines: Mediterranean, European, Greek
Dish Types: lunch, main course, main dish, dinner