Lamb Moussaka

Name: Lamb Moussaka
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Cuisine: Mediterranean
Ingredients: ½ cup All-Purpose Flour (1/2 cup all purpose flour); 1 can Tomato (1 can diced tomatoes, undrained); 1 cup Buttery Spread (cup margarine); ½ cup Dry Red Wine (1/2 cup dry red wine, optional) — optional; 4 pieces Egg (4 egg, beaten); 2 ½ lb Eggplant (2 1/2 pounds eggplant, (3 large)); 4 cup Skim Milk (4 cups Natrel Lactose Free Milk); 3 cup Skim Milk Mozzarella (3 cups lactose free mozzarella cheese, shredded); ½ cup Parsley (1/2 cup chopped fresh parsley); 2 pieces Garlic (2 clv garlic, chopped); 2 lb Ground Lamb (2 pounds ground lamb); 0 pieces White Sauce (White Sauce); ¼ cup Olive Oil (1/4 cup olive oil); 2 pieces Yellow Onion (2 mediums Onion, chopped); 1 tbsp Dried Oregano (1 tablespoon dried oregano leaves); 1 tbsp Table Salt (1 tablespoon salt + 1 teaspoon salt); 1 piece Salt and Pepper (1 salt and pepper, to taste); 1 can Tomato Paste (1 can Tomato paste); 3 pieces Zucchini (3 zucchini, sliced, 1/4 inch thick)

65 minMediterranean

Servings12

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Ingredients

For 12 servings

All-Purpose Flour½ cup · 1/2 cup all purpose flour
Tomato1 can · 1 can diced tomatoes, undrained
Buttery Spread1 cup · cup margarine
Dry Red Wine½ cup · 1/2 cup dry red wine, optional · optional
Egg4 pieces · 4 egg, beaten
Eggplant2 ½ lb · 2 1/2 pounds eggplant, (3 large)
Skim Milk4 cup · 4 cups Natrel Lactose Free Milk
Skim Milk Mozzarella3 cup · 3 cups lactose free mozzarella cheese, shredded
Parsley½ cup · 1/2 cup chopped fresh parsley
Garlic2 pieces · 2 clv garlic, chopped
Ground Lamb2 lb · 2 pounds ground lamb
White Sauce0 pieces · White Sauce
Olive Oil¼ cup · 1/4 cup olive oil
Yellow Onion2 pieces · 2 mediums Onion, chopped
Dried Oregano1 tbsp · 1 tablespoon dried oregano leaves
Table Salt1 tbsp · 1 tablespoon salt + 1 teaspoon salt
Salt and Pepper1 piece · 1 salt and pepper, to taste
Tomato Paste1 can · 1 can Tomato paste
Zucchini3 pieces · 3 zucchini, sliced, 1/4 inch thick

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Steps

1CUT eggplant into 1/4" (5mm) thick slices.
2Layer in colander, sprinkling each layer with salt.
3Let stand 30 minutes.RINSE eggplant; pat dry.
4Place in single layer on baking sheet.
5Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes.
6Drain off fat.
7Add onions, garlic and oregano. Cook on medium for 5 minutes.
8Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.White Sauce:MELT margarine in large saucepan.
9Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened.
10Add salt and nutmeg.