Eggplant Free Moussaka

    Eggplant Free Moussaka

    (21)
    15saves
    2hours40min


    25 people made this

    This moussaka is a great alternative for those who don't like eggplant, it has minimal ingredients compared to the real thing but most are cupboard staples and it's a very tasty result.

    Ingredients
    Serves: 6 

    • 2 tablespoons butter
    • 1 tablespoon parsley
    • 2 onions, finely chopped
    • 1kg lamb mince
    • 2 tins (400g) peeled tomatoes
    • 1 tablespoons mixed herbs
    • pinch each of salt and pepper
    • 5 medium sized potatoes, peeled and thinly sliced
    • Sauce
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 1/2 cups (300ml) milk
    • 1 beaten egg
    • 1/2 cup (60g) grated tasty or cheddar cheese

    Directions
    Preparation:40min  ›  Cook:2hours  ›  Ready in:2hours40min 

    1. Preheat oven to 190 degrees C. Grease a large casserole dish.
    2. Heat 2 tablespoons butter in a large heavy frypan over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb and cook until evenly brown. Drain excess fat and set aside.
    3. In a large bowl, combine tomatoes, herbs, salt and pepper. Roughly break up tomatoes with a wooden spoon and mix well with seasonings. Set aside.
    4. In a saucepan over medium heat, melt the 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 grated cheese.
    5. To assemble: 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.
    6. Cover and bake in preheated oven for 1 1/2 hours. Remove cover and bake 30 minutes, or until lightly browned.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (21)

    by
    25

    This recipe is more along the lines of Bulgarian Moussaka. There are many countries with their own version, not just Greeks! Bulgarians use potatoes instead of eggplant. If you like the Greek seasoning try adding a touch of allspice to the white sauce. I also used parmesan instead of cheddar.MMM! Thanks for the recipe.  -  17 May 2007  (Review from Allrecipes USA and Canada)

    by
    17

    This was delicious! I didn't have the 90 mins. it calls for to bake, so I cheated and precooked the potatoes a little in the microwave (slice them first). I also cut the amount of onion to a 1/2 an onion as my family isn't big into onions. I did squeeze a garlic clove into the butter/onion mix to add a bit more flavor. This does take a bit of assembly, but is so delicious and easy. And I love that it only called for regular ingredients that anyone would have on hand (if they are trying to find a recipe to use ground lamb). My family loved it!  -  04 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    15

    MMMM!! This recipe looked perfect for the ingredients I had on hand, and the fact that I lacked eggplant for regular Moussaka. I cut the recipe in half except for the sauce and the tomoato mixture. For the tomato mix I used one can of Italian stewed tomatoes and 1/2 can of tomato sauce. Since I only used two potatoes, the cooking time was cut down by about 45 min. Will make again. Thanks for the great recipe Wendy!  -  18 May 2003  (Review from Allrecipes USA and Canada)

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