1. Recipes

How to Make No Eggplant Moussaka - A Step-by-Step Guide

Moussaka is a classic Mediterranean dish that is enjoyed by many around the world. Traditionally, moussaka is made with layers of eggplant, minced meat, and a creamy béchamel sauce. However, if you're not a fan of eggplant or are looking for a twist on the traditional recipe, then this no eggplant moussaka is the perfect alternative.

By omitting the eggplant and replacing it with layers of zucchini, this recipe offers a lighter and fresher take on the classic dish. The zucchini provi...

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Ingredients

  • 2 tablespoons butter
  • 2 onions, chopped
  • 1 tablespoon chopped parsley
  • 2 pounds ground lamb
  • 2 (16 ounce) cans whole peeled tomatoes
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 beaten egg
  • ½ cup shredded sharp Cheddar cheese
  • 4 potatoes, peeled and thinly sliced

Information

  • Prep Time: 40 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 40 mins
  • Servings: 6

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
  • Heat 2 tablespoons butter in a large heavy skillet over medium heat. Sauté onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain off excess fat, and set aside.
  • In a large bowl, combine tomatoes, Italian seasoning, and salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
  • In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly, until thick and smooth. Remove from heat, and stir in cheese.
  • In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
  • Cover, and bake in the preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes longer, or until lightly browned.

    • Nutrition

    613 cal.

    • Total Fat: 35g
    • Saturated Fat: 17g
    • Cholesterol: 170mg
    • Sodium: 535mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 6g
    • Total Sugars: 10g
    • Protein: 37g
    • Vitamin C: 45mg
    • Calcium: 268mg
    • Iron: 5mg
    • Potassium: 1425mg

    Categories

    Vegan recipes
    Mediterranean recipes
    Casserole recipes
    Main recipes
    Greek recipes