Moussaka With Lamb And Potatoes

Moussaka With Lamb And Potatoes
Servings: 8 Prep 20 mins Bake 400°F 1 hr Cook 25 mins

Ingredients

  • 2 1/2 pounds new potatoes, scrubbed, with skins, sliced 1/4 inch thick
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 2 large onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 3/4 pound lean ground lamb or beef
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cans (16 ounces each) no-salt-added tomatoes, drained and chopped
  • 4 cups low-fat milk (1 percent)
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1 cup grated Parmesan cheese
  • 3 tablespoons unseasoned bread crumbs

Make It

1. Preheat oven to 400 degrees F. Toss potatoes with 1 tablespoon of oil and 1/2 teaspoon salt in large bowl until well coated. Arrange in single layer on large baking sheets or jelly-roll pans.

2. Bake in 400 degree F oven 8 minutes. Turn potatoes over. Bake 5 minutes until just tender. Remove from oven; set aside. Lower temperature to 375 degrees F.

3. Meanwhile, saute onion in remaining oil in large nonstick skillet 3 minutes. Add garlic; saute 1 minute. Stir in lamb, breaking up clumps; cook until no longer pink, 4 to 6 minutes. Stir in cinnamon, oregano, thyme, 1/2 teaspoon salt, pepper. Add tomatoes. Bring to boiling. Lower heat; cover; simmer 10 minutes.

4. Gradually whisk milk into flour in saucepan. Cook over medium heat, stirring, 5 to 7 minutes or until slightly thickened. Stir in 1/2 teaspoon salt and the nutmeg.

5. Whisk eggs in small bowl. Slowly whisk in 1 cup milk mixture. Whisk egg mixture into milk mixture in pan. Stir in all but 1/4 cup Parmesan.

6. Lightly grease a 13 x 9 x 2-inch baking pan. Sprinkle bottom with crumbs. Arrange potatoes in pan in about 2 layers. Top with meat mixture; pour in milk mixture. Sprinkle with remaining Parmesan cheese. Place on baking sheet.

7. Bake in 375 degree F oven 45 to 55 minutes until golden brown and puffy. Let stand 15 minutes before serving. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 481, Fat, total (g): 16, chol. (mg): 99, carb. (g): 60, pro. (g): 25, sodium (mg): 781, Percent Daily Values are based on a 2,000 calorie diet.