Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lamb moussaka lasagna. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders Great recipe for Lamb moussaka lasagna. This is a dish my husband likes to eat. I love eating aubergines so this is a great dish for it.
Lamb moussaka lasagna is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Lamb moussaka lasagna is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook lamb moussaka lasagna using 26 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Lamb moussaka lasagna:
- Make ready 2 aubergines, sliced into rings
- Prepare Salt and pepper to taste
- Prepare Olive oil, enough to cover the aubergines
- Prepare Moussaka sauce:
- Get 1 tablespoon olive oil
- Make ready 250 g lamb mince
- Prepare 1 white onion, finely chopped
- Make ready 3 garlic cloves, finely chopped
- Prepare 400 g can chopped tomatoes
- Prepare 1 tablespoon tomato purée
- Prepare 1 cup red wine
- Prepare 1 cup water
- Prepare 2 bay leaves
- Prepare 1 teaspoon dried oregano
- Prepare 1 teaspoon dried thyme
- Prepare 1 teaspoon ground cumin powder
- Take Salt and pepper to taste
- Prepare 1 tablespoon granulated sugar (or any sugar of preference)
- Make ready sprinkle paprika, optional
- Make ready For the béchamel sauce (white sauce):
- Prepare See my other Cookpad recipe on how to make the béchamel sauce
- Take Assembling the moussake:
- Prepare 6-9 lasagne sheets, optional
- Take 150 g cheddar cheese, grated (or any cheese of preference)
- Prepare Garnish:
- Make ready Handful plum tomates, sliced in half
Moussaka is, I think, the perfect dish for April, a rare combination of southern sunshine and warming comfort. It's also the ideal way to use up leftover lamb from the Easter roast. Add the mince, spice blend and garlic to the pan and. For the lamb sauce, heat two teaspoons of the oil in a pan.
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.
Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry. Lightly grease three small dishes or one large baking dish with a little butter. Spoon in some of the lamb sauce, then a layer of potato, then a further layer of lamb sauce followed again by potato. Pour the cheese sauce over the top.
So that’s going to wrap this up with this special food lamb moussaka lasagna recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
