Lamb moussaka lasagna

Name: Lamb moussaka lasagna
Yield: 4 servings
Cuisine: British
Ingredients: 2 aubergines, sliced into rings; Salt and pepper to taste; Olive oil, enough to cover the aubergines; 1 tablespoon olive oil; 250 g lamb mince; 1 white onion, finely chopped; 3 garlic cloves, finely chopped; 400 g can chopped tomatoes; 1 tablespoon tomato purée; 1 cup red wine; 1 cup water; 2 bay leaves; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon ground cumin powder; Salt and pepper to taste; 1 tablespoon granulated sugar (or any sugar of preference); sprinkle paprika, optional; See my other Cookpad recipe on how to make the béchamel sauce; 6-9 lasagne sheets, optional; 150 g cheddar cheese, grated (or any cheese of preference); Handful plum tomates, sliced in half

Nadine Schweitzer @deanyeatsworld

This is a dish my husband likes to eat. I love eating aubergines so this is a great dish for it. I first made this when we went to a vegetable farm a few years ago. I brought too many aubergines and was trying to find ways of using aubergines to make tasty dishes.

I came across lamb moussaka which I find super tasty and delicious. This is my version of a lamb moussaka, that I make with a few substituted and added ingredients. I like to change up this recipe and sometimes make this dish without lasagne sheets or with (to bulk up the dish).

I hope you enjoy making and eating it as much as we do.

#lambmoussakalasagna
#lambmoussaka
#moussaka
#bakedaubergine

I hope you enjoy making and eating it as much as we do.

#lambmoussakalasagna
#lambmoussaka
#moussaka
#bakedaubergine

Nadine Schweitzer @deanyeatsworld

I hope you enjoy making and eating it as much as we do.

#lambmoussakalasagna
#lambmoussaka
#moussaka
#bakedaubergine

I hope you enjoy making and eating it as much as we do.

#lambmoussakalasagna
#lambmoussaka
#moussaka
#bakedaubergine

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Ingredients

4 servings

2aubergines, sliced into rings
Salt and pepper to taste
Olive oil, enough to cover the aubergines
Moussaka sauce:
1 tablespoonolive oil
250 glamb mince
1white onion, finely chopped
3garlic cloves, finely chopped
400 gcan chopped tomatoes
1 tablespoontomato purée
1 cupred wine
1 cupwater
2bay leaves
1 teaspoondried oregano
1 teaspoondried thyme
1 teaspoonground cumin powder
Salt and pepper to taste
1 tablespoongranulated sugar (or any sugar of preference)
sprinkle paprika, optional
For the béchamel sauce (white sauce):
See my other Cookpad recipe on how to make the béchamel sauce
Assembling the moussake:
6-9lasagne sheets, optional
150 gcheddar cheese, grated (or any cheese of preference)
Garnish:
Handfulplum tomates, sliced in half

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Steps

1

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.
2

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.
3

Now add the mince and fry using a wooden spatula to break up the meat. Cook until a deep golden brown, regularly stirring.
4

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.
5

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).
6

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.
7

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.
8

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.
9

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.
10

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).
11

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.
12

Remove from the oven, dish a nice slice onto a serving plate and eat immediately while pipping hot.

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Cooksnaps

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Nadine Schweitzer @deanyeatsworld

on December 29, 2020 19:31

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/