Name: Lamb Moussaka
Total time: 45 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 0.5 cup all purpose flour; 1 can canned tomatoes; 1 cup margarine; 0.5 cup wine; 4 egg; 2.5 pounds eggplant; 4 cups natrel lactose free milk; 3 cups lactose free mozzarella cheese; 0.5 cup parsley; 2 clv garlic; 2 pounds ground lamb; 12 servings sauce; 12 servings meat sauce; 0.25 cup olive oil; 2 medium onion; 1 tablespoon oregano leaves; 1 tablespoon salt; 1 teaspoon salt; 1 salt and pepper; 1 can tomato paste; 3 zucchini

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Lamb Moussaka Recipe — Recipes Zone

Method

9 steps · 45 min

01
Slice and Salt Eggplant
Slice the eggplant into 1/4" (5mm) thick rounds. Layer them in a colander, sprinkling each layer generously with salt as you go.
02
Rinse Eggplant
Let the salted eggplant stand for 30 minutes to draw out moisture. Afterward, rinse the slices thoroughly under cold water and pat them completely dry with paper towels.
03
Broil Eggplant
Arrange the dried eggplant slices in a single layer on a baking sheet. Brush them lightly with olive oil.
Broil, turning once, for 4 to 6 minutes on each side, until the slices are golden brown and softened. Set them aside and repeat the process with the remaining eggplant.
04
Sauté Zucchini
In a large oiled frying pan, sauté the zucchini until it's tender-crisp. Set aside with the eggplant.
05
Brown Lamb
For the meat sauce, cook the ground lamb in a large saucepan over high heat, breaking it up with a spoon, for about 5 minutes until it's browned. Drain off any excess fat.
06
Sauté Aromatics
Add the chopped onions, minced garlic, and oregano to the lamb. Cook over medium heat for another 5 minutes, until the onions are softened and fragrant.
07
Simmer Meat Sauce
Stir in the canned tomatoes, tomato paste, and wine. Bring the mixture to a simmer and cook for 10 minutes, or until it starts to thicken. Stir in the fresh parsley, salt, and pepper. Set the meat sauce aside.
08
Make White Sauce
For the white sauce, melt the margarine in a large saucepan. Whisk in the flour, mixing until you have a smooth paste, a roux.
Gradually add the milk, whisking constantly to prevent lumps. Continue to cook, stirring constantly, until the mixture comes to a boil and thickens enough to coat the back of a spoon.
09
Season White Sauce
Stir in the salt.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	828kcal	41%
Fat	45g	64%
Carbohydrate	24g	9%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Lamb Moussaka Recipe

About this recipe

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Method

Slice and Salt Eggplant

Rinse Eggplant

Broil Eggplant

Sauté Zucchini

Brown Lamb

Sauté Aromatics

Simmer Meat Sauce

Make White Sauce

Season White Sauce

Nutrition

Allergens

Reviews

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