Lamb Moussaka Recipe

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Servings: 12


Cost per serving $1.20 view details
  • 2 1/2 lb eggplant, (3 large)
  • 1 Tbsp. salt
  • 1/4 c. extra virgin olive oil
  • 3 x zucchini, sliced, 1/4 inch thick Meat Sauce
  • 2 lb grnd lamb
  • 2 med Onion, minced
  • 2 clv garlic, minced
  • 1 Tbsp. dry oregano leaves
  • 1 can diced tomatoes, undrained
  • 1 can Tomato paste
  • 1/2 c. dry red wine, optional
  • 1/2 c. minced fresh parsley
  • 1 x salt and pepper, to taste White Sauce
  • 1/3 c. margarine
  • 1/2 c. all purpose flour
  • 4 c. Natrel Lactose Free Lowfat milk
  • 1 tsp salt
  • 4 x egg, beaten
  • 3 c. lactose free mozzarella cheese, shredded


  1. CUT eggplant into 1/4" (5mm) thick slices. Layer in colander, sprinkling each layer with salt. Let stand 30 min.
  2. RINSE eggplant; pat dry. Place in single layer on baking sheet. Brush with extra virgin olive oil. Broil, turning once for 4 to 6 min on each side, till golden brown and softened. Set aside. Repeat till all eggplants are cooked.
  3. Saute/fry zucchini in large oiled frying pan till tender-crisp. Set aside.
  4. Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 min. Drain off fat. Add in onions, garlic and oregano. Cook on medium for 5 min. Add in tomatoes, tomato paste and wine. Simmer 10 min, or possibly till mix starts to thicken. Stir in parsley, salt and pepper. Set aside.
  5. White Sauce:Heat margarine in large saucepan. Add in flour, mixing till smooth. Gradually add in lowfat milk. Cook, stirring constantly till mix comes to a boil and is thickened. Add in salt and nutmeg. Add in a bit of warm mix to beaten Large eggs then return to saucepan and cook 2 min longer, stirring occasionally.
  6. To Assemble:Tips:Place pan on a baking sheet or possibly piece of foil to catch any drips which may boil over.
  7. MAKE-AHEAD: After assembling, cold completely, uncovered in refrigerator. Cover with plastic wrap and chill for 1 day or possibly overwrap with heavy foil and freeze up to 3 weeks. Thaw in refrigerator 48 hrs before baking.
  8. Replace lamb with beef.
  9. A thin bottom layer of sauteed sliced potatoes can be added.
  10. A make-ahead layered Greek casserole which's ideal for potlucks and family reunions.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 290g
Recipe makes 12 servings
Calories 395  
Calories from Fat 261 66%
Total Fat 29.18g 36%
Saturated Fat 9.82g 39%
Trans Fat 0.94g  
Cholesterol 117mg 39%
Sodium 1043mg 43%
Potassium 721mg 21%
Total Carbs 15.62g 4%
Dietary Fiber 4.5g 15%
Sugars 5.63g 4%
Protein 17.3g 28%
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