Lamb moussaka lasagna. 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. In a lasagne dish, place the potato rounds, then a layer of lasagne pasta.
Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble - but it's well worth the effort! This is serious comfort food - a low carb one at that! You can have Lamb moussaka lasagna using 26 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Lamb moussaka lasagna
- It's of aubergines, sliced into rings.
- You need of Salt and pepper to taste.
- It's of Olive oil, enough to cover the aubergines.
- You need of Moussaka sauce:.
- It's of olive oil.
- Prepare of lamb mince.
- It's of white onion, finely chopped.
- Prepare of garlic cloves, finely chopped.
- You need of can chopped tomatoes.
- Prepare of tomato purée.
- Prepare of red wine.
- It's of water.
- It's of bay leaves.
- Prepare of dried oregano.
- You need of dried thyme.
- It's of ground cumin powder.
- It's of Salt and pepper to taste.
- It's of granulated sugar (or any sugar of preference).
- It's of sprinkle paprika, optional.
- Prepare of For the béchamel sauce (white sauce):.
- It's of See my other Cookpad recipe on how to make the béchamel sauce.
- Prepare of Assembling the moussake:.
- It's of lasagne sheets, optional.
- It's of cheddar cheese, grated (or any cheese of preference).
- You need of Garnish:.
- Prepare of plum tomates, sliced in half.
Create a single layer of aubergine slices along the bottom of a lasagne dish. Top this with a layer of the prepared lamb minced. Continue to create layers of aubergine and lamb mince until all has been used up, topping with a final layer of aubergine slices. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until.
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..
Although not a traditional lasagne al forno, lamb lasagna is a rich and delicious dish that's perfect for lamb lovers. Lasagne al forno is a popular choice in Italy for family lunches and when feeding large numbers. Making a lamb lasagna at Easter combines two culinary traditions and has become very popular. To prepare a traditional Greek Moussaka recipe, luscious layers of juicy beef mince (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden perfection. Add the ground lamb and brown using a spoon to break it up.