Greek·non-vegetarian·medium

Lamb Moussaka

Name: Lamb Moussaka
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 0.5 cup all purpose flour; 1.0 can canned tomatoes; 1.0 cup margarine; 0.5 cup wine; 4.0 egg; 2.5 pounds eggplant; 4.0 cups natrel lactose free milk; 3.0 cups lactose free mozzarella cheese; 0.5 cup parsley; 2.0 clv garlic; 2.0 pounds ground lamb; 12.0 servings sauce; 12.0 servings meat sauce; 0.25 cup olive oil; 2.0 medium onion; 1.0 tablespoon oregano leaves; 1.0 tablespoon salt; 1.0 teaspoon salt; 1.0 salt and pepper; 1.0 can tomato paste

Lamb Moussaka is a layered Greek casserole where tender eggplant meets a rich, spiced lamb filling and a velvety béchamel sauce, all crowned with a golden, slightly crisp top. The dish balances deep savory notes from the slow-cooked lamb and tomatoes with the creamy, nutty depth of the béchamel, while fresh parsley and garlic brighten each bite. Worth the effort for its comforting, homey appeal, it’s a showstopper that delivers hearty satisfaction with every forkful.

90 min(prep 30 + cook 60)

12 servings

450 kcal

Ingredients

all purpose flour0.5 cup
canned tomatoes1.0 can
margarine1.0 cup
wine0.5 cup
egg4.0
eggplant2.5 pounds
natrel lactose free milk4.0 cups
lactose free mozzarella cheese3.0 cups
parsley0.5 cup
clv garlic2.0
ground lamb2.0 pounds
sauce12.0 servings
meat sauce12.0 servings
olive oil0.25 cup
onion2.0 medium
oregano leaves1.0 tablespoon
salt1.0 tablespoon
salt1.0 teaspoon
salt and pepper1.0
tomato paste1.0 can

Nutrition

450 kcalper serving

Protein30g30%

Carbs36g36%

Fat22g22%

Fiber5g5%

Sugar6g6%

Directions

1
Preheat oven to 375°F (190°C). Slice eggplants into 1/2-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
2
Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
3
In a large pot, melt 2 tablespoons margarine over medium heat. Add chopped onions and minced garlic, sauté until soft, about 5 minutes. Add ground lamb and cook until browned, breaking up meat.
4
Stir in tomato paste, canned tomatoes, wine, oregano, and 1 teaspoon salt. Simmer meat sauce for 20 minutes, stirring occasionally, until thickened. Remove from heat and stir in chopped parsley.
5
For the béchamel sauce: In a saucepan, melt remaining margarine over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in lactose-free milk, stirring constantly until thickened, about 5-7 minutes. Season with salt and pepper.
6
Remove béchamel from heat. In a small bowl, beat eggs, then slowly whisk a ladleful of hot béchamel into eggs to temper. Pour egg mixture back into saucepan, whisking continuously. Stir in half of the shredded mozzarella until melted.
7
Assemble moussaka: Layer half of the eggplant slices in a 9x13-inch baking dish. Spread all of the meat sauce evenly over eggplant. Top with remaining eggplant slices. Pour béchamel sauce over the top, spreading evenly. Sprinkle remaining mozzarella cheese on top.
8
Bake for 45-50 minutes until golden and bubbling. Let rest for 15 minutes before serving to set layers.

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