This moussaka takes some assembly but is well worth it. It calls for a minimal number of ingredients, including lamb and extra potatoes as an eggplant substitute. Most of the ingredients are everyday staples... with very tasty results.
Ingredients
- butter: 2 Tbsp
- onions: 2 piece (chopped)
- parsley: 1 Tbsp (chopped)
- ground lamb: 2 pound
- whole peeled tomatoes: 2 cans (16 ounce cans)
- italian seasoning: 1 Tbsp
- salt and pepper: (to taste)
- butter: 2 Tbsp
- all-purpose flour: 2 Tbsp
- ½ cups milk: 1 piece
- egg: 1 piece (beaten)
- sharp Cheddar cheese: 0.5 cup (shredded)
- potatoes, peeled and: 4 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
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Heat 2 tablespoons butter in a large heavy skillet over medium heat. Sauté onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain off excess fat, and set aside.
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In a large bowl, combine tomatoes, Italian seasoning, and salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
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In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly, until thick and smooth. Remove from heat, and stir in cheese.
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In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
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Cover, and bake in the preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes longer, or until lightly browned.
