Greek Moussaka Lasagna
Greek Moussaka Lasagna is an Italian and Greek fusion of layered eggplant, lasagna, ground beef and creamy béchamel sauce.
Ingredients
- 900 grams ground beef
- 9 lasagna sheets
- 1 medium onion
- 3 cloves garlic
- 2 medium eggplants
- 400 ml crushed can tomatoes
- 2 tablespoon dried oregano
- 3 tablespoon olive oil
- 3 tablespoon unsalted butter
- ¾ cup all-purpose flour
- 3 cups milk
- 1 teaspoon nutmeg
- 1 cup grated white cheese
- 1 teaspoon dried thyme
- Salt to taste
- pepper
Instructions
- In a large saucepan, heat olive oil and sauté chopped garlic and onions. Add ground beef, break it up with a spoon and cook until brown. Add crushed tomatoes, dried oregano, salt and pepper to taste. Let it simmer on medium heat for another 20 mins. Remove from heat and set aside.
- While the ground beef is simmering, season one inch slices of eggplant with salt and sear on a hot pan with olive oil until charred.
- In a different saucepan, melt butter over medium heat. Add flour and whisk for 2-3 minutes until it turns light golden. Gradually pour in milk while whisking constantly to avoid lumps.
- Whisk until the sauce thickens and add ground nutmeg, grated white cheese and, salt and pepper to taste. Stir until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
- Cook the lasagna pasta according to the package instructions and drain. Preheat the oven to 395° F.
- In a 9x13 baking dish, start by layering the charred eggplants as the first layer. Add a layer of Lasagna and another layer of meat sauce. Repeat this to form three layers of Lasagna and meat sauce.
- In the final layer, pour over the béchamel sauce and sprinkle grated white cheese. Bake for 45 minutes , until the top is golden brown and bubbling. Sprinkle over dried thyme and let it rest for 20 minutes before serving.