Lamb Moussaka

Lamb Moussaka

Lamb Moussaka

45 minutes

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Details
  • Serving Size:   12
  • Weight Watchers:   20 Points
Cuisine
  • Mediterranean
  • European
  • Greek
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/2 cup all purpose flour
  • 1 can diced tomatoes, undrained
  • cup margarine
  • 1/2 cup dry red wine, optional
  • 4 egg, beaten
  • 2 1/2 pounds eggplant, (3 large)
  • 4 cups Natrel Lactose Free Milk
  • 3 cups lactose free mozzarella cheese, shredded
  • 1/2 cup chopped fresh parsley
  • 2 clv garlic, chopped
  • 2 pounds ground lamb
  • White Sauce
  • Meat Sauce
  • 1/4 cup olive oil
  • 2 mediums Onion, chopped
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon salt
  • 1 teaspoon salt
  • 1 salt and pepper, to taste
  • 1 can Tomato paste
  • 3 zucchini, sliced, 1/4 inch thick
Instructions

CUT eggplant into 1/4" (5mm) thick slices.

Layer in colander, sprinkling each layer with salt.

Let stand 30 minutes.RINSE eggplant; pat dry.

Place in single layer on baking sheet.

Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes.

Drain off fat.

Add onions, garlic and oregano. Cook on medium for 5 minutes.

Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.White Sauce:MELT margarine in large saucepan.

Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened.

Add salt and nutmeg.

Add a bit of hot mixture to beaten eggs then return to saucepan and cook 2 minutes longer, stirring occasionally.To AssembleTips

Place pan on a baking sheet or piece of foil to catch any drips that may boil over.MAKE-AHEAD: After assembling, cool completely, uncovered in refrigerator. Cover with plastic wrap and refrigerate for 1 day or overwrap with heavy foil and freeze up to 3 weeks. Thaw in refrigerator 48 hours before baking.Replace lamb with beef.A thin bottom layer of sauteed sliced potatoes can be added.A make-ahead layered Greek casserole that's ideal for potlucks and family reunions.

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