Lamb moussaka lasagna
Lamb moussaka lasagna

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lamb moussaka lasagna. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

In a lasagne dish, place the potato rounds, then a layer of lasagne pasta. Next add a layer of eggplant rounds, then half the mince mixture, then the mozzarella. Add another layer of pasta, eggplant rounds, then the rest of the mince. Add a layer of toasted lavash.

Lamb moussaka lasagna is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Lamb moussaka lasagna is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have lamb moussaka lasagna using 26 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Lamb moussaka lasagna:
  1. Get 2 aubergines, sliced into rings
  2. Make ready Salt and pepper to taste
  3. Take Olive oil, enough to cover the aubergines
  4. Prepare Moussaka sauce:
  5. Take 1 tablespoon olive oil
  6. Prepare 250 g lamb mince
  7. Get 1 white onion, finely chopped
  8. Get 3 garlic cloves, finely chopped
  9. Take 400 g can chopped tomatoes
  10. Make ready 1 tablespoon tomato purée
  11. Take 1 cup red wine
  12. Take 1 cup water
  13. Take 2 bay leaves
  14. Get 1 teaspoon dried oregano
  15. Make ready 1 teaspoon dried thyme
  16. Prepare 1 teaspoon ground cumin powder
  17. Prepare Salt and pepper to taste
  18. Prepare 1 tablespoon granulated sugar (or any sugar of preference)
  19. Prepare sprinkle paprika, optional
  20. Prepare For the béchamel sauce (white sauce):
  21. Prepare See my other Cookpad recipe on how to make the béchamel sauce
  22. Prepare Assembling the moussake:
  23. Make ready 6-9 lasagne sheets, optional
  24. Get 150 g cheddar cheese, grated (or any cheese of preference)
  25. Get Garnish:
  26. Get Handful plum tomates, sliced in half

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. Although not a traditional lasagne al forno, lamb lasagna is a rich and delicious dish that's perfect for lamb lovers.

Steps to make Lamb moussaka lasagna:
  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.

It's reminds me of lasagna because of the layering technique, but the creamy cheesy bechamel top also can resemble a shepherd's pie. 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. Arrange half the eggplant slices over potatoes.

So that is going to wrap this up for this exceptional food lamb moussaka lasagna recipe. Thanks so much for your time. I’m sure that 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 on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!