Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lamb moussaka lasagna. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Lamb moussaka lasagna is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Lamb moussaka lasagna is something that I have loved my entire life. They’re nice and they look wonderful.
Great recipe for Lamb moussaka lasagna. 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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook lamb moussaka lasagna using 26 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Lamb moussaka lasagna:
- Get 2 aubergines, sliced into rings
- Prepare Salt and pepper to taste
- Make ready Olive oil, enough to cover the aubergines
- Prepare Moussaka sauce:
- Prepare 1 tablespoon olive oil
- Prepare 250 g lamb mince
- Get 1 white onion, finely chopped
- Get 3 garlic cloves, finely chopped
- Make ready 400 g can chopped tomatoes
- Get 1 tablespoon tomato purée
- Get 1 cup red wine
- Make ready 1 cup water
- Make ready 2 bay leaves
- Make ready 1 teaspoon dried oregano
- Get 1 teaspoon dried thyme
- Take 1 teaspoon ground cumin powder
- Get Salt and pepper to taste
- Make ready 1 tablespoon granulated sugar (or any sugar of preference)
- Prepare sprinkle paprika, optional
- Make ready For the béchamel sauce (white sauce):
- Prepare See my other Cookpad recipe on how to make the béchamel sauce
- Get Assembling the moussake:
- Take 6-9 lasagne sheets, optional
- Make ready 150 g cheddar cheese, grated (or any cheese of preference)
- Make ready Garnish:
- Prepare Handful plum tomates, sliced in half
Add a layer of toasted lavash. 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.
Steps to make Lamb moussaka lasagna:
- 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.
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. Pour the creme fraiche over the final layer of aubergine and smooth out. In the cookbook, Kokkari calls it "lamb and eggplant casserole with custard topping" because it is probably hard to describe moussaka. It's reminds me of lasagna because of the layering technique, but the creamy cheesy bechamel top also can resemble a shepherd's pie.
So that is going to wrap it up with this special food lamb moussaka lasagna recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
