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No Eggplant Moussaka
No Eggplant Moussaka
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Prep Time:
40 minutes
Cook Time:
120 minutes
Total Time:
160 minutes
Mouthwatering potato and lamb moussaka, no eggplant, cheesy topping. Simple pantry staples, big flavors.
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
  • 1.5 cups milk
  • 1 beaten egg
  • 0.5 cup shredded sharp Cheddar cheese
  • 4 potatoes, peeled and thinly sliced
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a large casserole dish.
  • In a large heavy skillet over medium heat, melt 2 tablespoons of butter. Sauté onions and parsley until the onion is soft and translucent. Increase heat, add lamb, and cook until evenly browned. Remove excess fat and set aside.
  • Combine chopped tomatoes with fragrant Italian seasoning and a pinch of salt and pepper in a generously sized bowl. Mix thoroughly to ensure the flavors meld deliciously. Set aside for later use.
  • In a saucepan over medium heat, melt 2 tablespoons of butter until smooth. Stir in flour until well combined. Combine milk and egg, then gradually whisk into the flour mixture. Cook, stirring constantly, until thick and smooth. Remove from heat and stir in cheese until melted.
  • Layer 1/3 of the potato slices on the bottom of the casserole dish. Follow with half of the meat mixture and half of the tomato mixture. Repeat the layers, finishing with a layer of potatoes. Pour the cheese sauce evenly over the top.
  • Bake covered in the preheated oven for 1 1/2 hours, then uncover and bake for an additional 30 minutes until lightly browned.

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