Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lamb moussaka lasagna. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lamb moussaka lasagna is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Lamb moussaka lasagna is something which I have loved my whole life. They’re fine and they look fantastic.
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.
To begin with this recipe, we must first prepare a few ingredients. You can cook lamb moussaka lasagna using 26 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Lamb moussaka lasagna:
- Make ready 2 aubergines, sliced into rings
- Make ready Salt and pepper to taste
- Make ready Olive oil, enough to cover the aubergines
- Make ready Moussaka sauce:
- Prepare 1 tablespoon olive oil
- Prepare 250 g lamb mince
- Make ready 1 white onion, finely chopped
- Make ready 3 garlic cloves, finely chopped
- Make ready 400 g can chopped tomatoes
- Make ready 1 tablespoon tomato purée
- Prepare 1 cup red wine
- Prepare 1 cup water
- Take 2 bay leaves
- Make ready 1 teaspoon dried oregano
- Take 1 teaspoon dried thyme
- Prepare 1 teaspoon ground cumin powder
- Make ready Salt and pepper to taste
- Take 1 tablespoon granulated sugar (or any sugar of preference)
- Prepare sprinkle paprika, optional
- Take For the béchamel sauce (white sauce):
- Make ready See my other Cookpad recipe on how to make the béchamel sauce
- Take Assembling the moussake:
- Prepare 6-9 lasagne sheets, optional
- Prepare 150 g cheddar cheese, grated (or any cheese of preference)
- Make ready Garnish:
- Prepare Handful plum tomates, sliced in half
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. In the cookbook, Kokkari calls it "lamb and eggplant casserole with custard topping" because it is probably hard to describe moussaka.
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.
Making a lamb lasagna at Easter combines two culinary traditions and has become very popular. 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. Arrange half the eggplant slices over potatoes. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until.
So that’s going to wrap this up for this special food lamb moussaka lasagna recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
