Lamb & Beef Moussaka Recipe
Summary
Preparation Time10 MinCooking Time18 Min
Ready In28 MinDifficulty LevelEasy
Health IndexHealthyServings8
HealthyHigh Protein
Ingredients
| Ground lamb | 1 Pound (Filling:) | |
| Ground beef | 1/2 Pound (Filling:) | |
| Whole tomatoes | 1 Can (10oz), chopped (Filling:) | |
| Zucchini | 3 Cup (16 tbs), chopped (Filling:) | |
| Tomato Paste | 1 Can (10oz) (Filling:) | |
| Red wine | 1/4 Cup (16 tbs) (Filling:) | |
| Water | 2 Tablespoon (Filling:) | |
| Olive oil | 1 Tablespoon (Filling:) | |
| Onion | 1 Tablespoon, minced (Filling:) | |
| Garlic | 1 Clove (5gm), minced (Filling:) | |
| Dried basil leaves | 1 Teaspoon (Filling:) | |
| Oregano leaves | 1/2 Teaspoon, dried (Filling:) | |
| Ground cinnamon | 1/2 Teaspoon (Filling:) | |
| Salt | 1/2 Teaspoon (Filling:) | |
| Pepper | 1/4 Teaspoon (Filling:) | |
| Water | 4 Cup (16 tbs) (Vegetable:) | |
| Salt | 1 Tablespoon (Vegetable:) | |
| 1 eggplant, peeled and sliced 1/2 inch thick (about 1 1/2 lbs.) | ||
| Hot water | 1 Cup (16 tbs) (Vegetable:) | |
| 1 teaspoon instant beef bouillon granules | ||
| Butter/Margarine | 1 Tablespoon (Topping:) | |
| Cornstarch | 1 Tablespoon (Topping:) | |
| Parsley flakes | 1 Teaspoon, dried (Topping:) | |
| Salt | 1/4 Teaspoon (Topping:) | |
| Pepper | 1/8 Teaspoon (Topping:) | |
| Milk | 1 Cup (16 tbs) (Topping:) | |
| 1 egg, slightly beaten | ||
| Ricotta cheese | 1 Cup (16 tbs) (Topping:) | |
| Parmesan cheese | 2 Tablespoon, grated (Topping:) | |
Directions
Crumble lamb and beef into 3-qt casserole; cover.
Microwave at High 4 1/2 to 6 1/2 minutes, or until meat is no longer pink, stirring once.
Drain.
Stir in remaining filling ingredients.
Reduce power to 70% (Medium-High).
Microwave, uncovered, 25 to 30 minutes, or until filling is thickened and zucchini is tender, stirring 3 or 4 times during cooking.
Set aside.
In large bowl combine 4 cups water and 1 tablespoon salt.
Add eggplant slices.
Soak 5 minutes.
Drain.
Pat dry with paper towels.
Add hot water and bouillon granules to eggplant in bowl.
Cover with plastic wrap.
Microwave at High 12 to 16 minutes, or until eggplant is tender, rearranging and turning over slices 1 or 2 times.
Divide and arrange eggplant slices in two 8 x 8-in foil-lined baking dishes.
Divide filling between dishes; spread over eggplant.
Set aside.
Place butter in 4-cup measure.
Microwave at High 30 to 45 seconds, or until butter melts.
Stir in cornstarch, parsley, salt and pepper.
Blend in milk.
Microwave at High 3 to 5 minutes, or until thickened, stirring after every minute.
Stir small amount of hot mixture into beaten egg.
Return to hot mixture, stirring constantly.
Microwave at High 30 to 45 seconds, or until thick.
Stir in ricotta and Parmesan cheese.
Divide cheese mixture and spread over filling.
Freeze until firm.
Remove from dishes with foil.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap one package and place in 8 x 8-in baking dish.
Shield corners with foil.
Cover with wax paper.
Place dish on saucer.
Microwave at High 5 minutes.
Rotate 1/2 turn.
Reduce power to 50% (Medium).
Microwave 10 minutes.
Remove shields and rotate dish.
Cover with wax paper.
Microwave at 50% (Medium) 27 to 34 minutes, or until center is heated, rotating dish 2 or 3 times.
Let stand 5 minutes.
Microwave at High 4 1/2 to 6 1/2 minutes, or until meat is no longer pink, stirring once.
Drain.
Stir in remaining filling ingredients.
Reduce power to 70% (Medium-High).
Microwave, uncovered, 25 to 30 minutes, or until filling is thickened and zucchini is tender, stirring 3 or 4 times during cooking.
Set aside.
In large bowl combine 4 cups water and 1 tablespoon salt.
Add eggplant slices.
Soak 5 minutes.
Drain.
Pat dry with paper towels.
Add hot water and bouillon granules to eggplant in bowl.
Cover with plastic wrap.
Microwave at High 12 to 16 minutes, or until eggplant is tender, rearranging and turning over slices 1 or 2 times.
Divide and arrange eggplant slices in two 8 x 8-in foil-lined baking dishes.
Divide filling between dishes; spread over eggplant.
Set aside.
Place butter in 4-cup measure.
Microwave at High 30 to 45 seconds, or until butter melts.
Stir in cornstarch, parsley, salt and pepper.
Blend in milk.
Microwave at High 3 to 5 minutes, or until thickened, stirring after every minute.
Stir small amount of hot mixture into beaten egg.
Return to hot mixture, stirring constantly.
Microwave at High 30 to 45 seconds, or until thick.
Stir in ricotta and Parmesan cheese.
Divide cheese mixture and spread over filling.
Freeze until firm.
Remove from dishes with foil.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap one package and place in 8 x 8-in baking dish.
Shield corners with foil.
Cover with wax paper.
Place dish on saucer.
Microwave at High 5 minutes.
Rotate 1/2 turn.
Reduce power to 50% (Medium).
Microwave 10 minutes.
Remove shields and rotate dish.
Cover with wax paper.
Microwave at 50% (Medium) 27 to 34 minutes, or until center is heated, rotating dish 2 or 3 times.
Let stand 5 minutes.
Chef
