Easiest Way to Prepare Appetizing Lamb moussaka lasagna

Lamb moussaka lasagna. The easiest way for me to explain this dish is to refer to it as Greek Eggplant & Lamb Lasagna with a really rich cream sauce on top. Moussaka is probably one of my ultimate favorite comfort foods of all times! But trust me… this Greek style eggplant lasagna is insanely delicious!

Moussaka - aka - Kicked-Up Eggplant Lasagna The Healthy Foodie. This lamb-and-eggplant casserole is the national dish of Greece. It's a great recipe for entertaining. You can have Lamb moussaka lasagna using 26 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Lamb moussaka lasagna

You need 2 of aubergines, sliced into rings.
You need of Salt and pepper to taste.
You need of Olive oil, enough to cover the aubergines.
You need of Moussaka sauce:.
It's 1 tablespoon of olive oil.
It's 250 g of lamb mince.
It's 1 of white onion, finely chopped.
Prepare 3 of garlic cloves, finely chopped.
You need 400 g of can chopped tomatoes.
It's 1 tablespoon of tomato purée.
It's 1 cup of red wine.
It's 1 cup of water.
You need 2 of bay leaves.
It's 1 teaspoon of dried oregano.
Prepare 1 teaspoon of dried thyme.
It's 1 teaspoon of ground cumin powder.
You need of Salt and pepper to taste.
Prepare 1 tablespoon of granulated sugar (or any sugar of preference).
Prepare of sprinkle paprika, optional.
It's of For the béchamel sauce (white sauce):.
It's of See my other Cookpad recipe on how to make the béchamel sauce.
You need of Assembling the moussake:.
You need 6-9 of lasagne sheets, optional.
Prepare 150 g of cheddar cheese, grated (or any cheese of preference).
It's of Garnish:.
You need Handful of plum tomates, sliced in half.

Serve the moussaka with a Greek salad. Some people make thin strips of eggplant and roll the ground lamb mixture in eggplant instead of lasagna noodles. Be sure to have your YouTube ANNOTATIONS turned ON in order to see the ingredients and other printed directions. Moussaka is one of the best known Greek dishes - a baked casserole consisting of ground lamb meat and layers of An exotic version of lasagna, without the pasta, moussaka is exceptionally healthy.

Lamb moussaka lasagna instructions

Preheat the oven to 170 degrees. Place the sliced aubergine in a bowl. Season with salt and pepper. Drizzle generously with olive oil. Place aubergine on a baking tray and transfer into the oven and cook aubergine to desired softness..
In a wok or large saucepan on medium high, add and heat the olive oil. Add the onions and sauté until they become translucent and soft. Stir frequently to prevent burning. Then add the garlic, cook for a minute and constantly stir..
Now add the mince and fry using a wooden spatula to break up the meat. Cook until a deep golden brown, regularly stirring..
Once the meat has cooked add the can of chopped tomatoes along with the tomato purée, wine, water. Give the sauce a stir to incorporate the ingredients..
Add bay leaves, dried oregano and thyme, ground cumin powder, salt and pepper, sugar and paprika (optional). Bring sauce to a bubble and reduce the wine by half stirring occasionally. Taste the sauce and season further if necessary (add salt, pepper, sugar etc)..
Reduce the heat to low and simmer the sauce gently, covered with a lid for 20-30 minutes. Stir occasionally until the sauce has thickened..
In the meantime, make the white sauce *see my other recipe on Cookpad for how to make the béchamel sauce. Preheat oven to 200C/180 fan..
To assemble the moussaka, use a large rectangular ovenproof dish. If not using lasagna sheets, begin by spooning a third of the meat into the dish and spread it out evenly, followed by a few slices aubergine, then spoon a bit more meat followed by the béchamel sauce. Repeat the process layering until all of the meat, aubergines and béchamel sauce has been used up..
If using lasagne sheets spooning a third of the meat into the dish and spread it out evenly, followed by a few slices aubergine, then spoon a bit more meat followed by the lasagna sheets and then the béchamel sauce. Repeat the layering process with the lasagne sheets until all of the meat, aubergines and béchamel sauce has been used up..
Finish the final layer with the béchamel sauce, smoothing the top over with a wooden spoon or palette knife. Sprinkle with grated cheese and sliced plum tomatoes (optional)..
Cover with foil and place the dish in the centre of the oven. Bake for 30 minutes. Then remove the foil and bake further for another 20 minutes. When 10 minutes left change oven setting to grill and bake to desired golden brown colour and bubbling..
Remove from the oven, dish a nice slice onto a serving plate and eat immediately while pipping hot..

Lamb Moussaka (Greek Lamb, Potato, and Eggplant Casserole). A roast leg of lamb is a wonderful Easter tradition, but sometimes a new twist on a holiday classic can liven up your table. Add the ground lamb and mushrooms (this will. Classic moussaka is made by layering potatoes, eggplants, and a meaty lamb sauce, and then Although there are many steps to complete the moussaka, think of it like lasagna, but instead of. This delicious lamb moussaka recipe from the Hairy Bikers provides a wonderful meal for a family occasion.