Classic Lamb Moussaka

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Greek · 95 min · Lamb

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Ingredients

• 1 large eggplant
• 1 medium russet potatoes
• 1/2 lb ground lamb
• 1 yellow onion
• 1 (14 oz) can crushed tomatoes
• 3/4 cup whole milk
• 1 1/4 tbsp unsalted butter
• 1 1/4 tbsp all-purpose flour
• 1 eggs
• 1/4 tsp ground cinnamon
• 1/4 cup grated kefalotyri cheese
• 1 tbsp olive oil

Method (tap to check — screen stays awake)

1. Slice eggplant and potatoes into 1/4-inch rounds, salt the eggplant and rest 20 minutes, then pat dry.
2. Brush vegetables with olive oil and roast at 425F for 20 minutes until softened; set aside.
3. Brown the lamb with diced onion, add crushed tomatoes and cinnamon, and simmer 20 minutes until thick.
4. Make bechamel: melt butter, whisk in flour 1 minute, gradually add warm milk, and cook until thick, then off heat stir in beaten eggs and half the cheese.
5. Layer potatoes, then eggplant, then meat sauce in a greased 9x13 dish.
6. Top with bechamel, sprinkle remaining cheese, and bake at 350F for 45 minutes until golden.
7. Rest 20 minutes before cutting so the layers set.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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