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. While this is happening, grill (skin side up, until blackened) the red pepper.
This is serious comfort food - a low carb one at that! Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until. Add the ground lamb and brown using a spoon to break it up. You can have Lamb moussaka lasagna using 26 ingredients and 12 steps. Here is how you cook it.
Ingredients of Lamb moussaka lasagna
- Prepare 2 of aubergines, sliced into rings.
- Prepare of Salt and pepper to taste.
- Prepare of Olive oil, enough to cover the aubergines.
- It's of Moussaka sauce:.
- You need 1 tablespoon of olive oil.
- Prepare 250 g of lamb mince.
- You need 1 of white onion, finely chopped.
- It's 3 of garlic cloves, finely chopped.
- Prepare 400 g of can chopped tomatoes.
- It's 1 tablespoon of tomato purée.
- Prepare 1 cup of red wine.
- You need 1 cup of water.
- It's 2 of bay leaves.
- You need 1 teaspoon of dried oregano.
- It's 1 teaspoon of dried thyme.
- You need 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).
- You need 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.
- Prepare of Assembling the moussake:.
- Prepare 6-9 of lasagne sheets, optional.
- It's 150 g of cheddar cheese, grated (or any cheese of preference).
- It's of Garnish:.
- It's Handful 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. 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.
Lamb moussaka lasagna step by step
- 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. Layer it into a kind of Greek lasagna made with breaded eggplant, a creamy béchamel sauce, crumbled goat cheese, and toasted breadcrumbs. Bake the whole thing until bubbling and the flavors are blended into something truly scrumptious.