Hello everybody, welcome to our recipe page.it’s Martin Huff. Today, I’m gonna show you how to make a distinctive dish, lamb moussaka lasagna. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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The good news is that after you’ve heard the fundamentals of cooking it’s not likely that you will ever need to relearn them. This usually means that you may always build up and expand your own cooking skills. Since you know new recipes and improve your culinary abilities and talents you will quickly realize that preparing your own meals from scratch is a whole lot more rewarding than preparing prepackaged meals which can be purchased from the shelves of your local supermarkets.
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Lamb moussaka lasagna is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Lamb moussaka lasagna is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook lamb moussaka lasagna using 26 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Lamb moussaka lasagna:
- Prepare 2 aubergines, sliced into rings
- Prepare Salt and pepper to taste
- Take Olive oil, enough to cover the aubergines
- Get Moussaka sauce:
- Make ready 1 tablespoon olive oil
- Prepare 250 g lamb mince
- Make ready 1 white onion, finely chopped
- Get 3 garlic cloves, finely chopped
- Get 400 g can chopped tomatoes
- Make ready 1 tablespoon tomato purée
- Make ready 1 cup red wine
- Prepare 1 cup water
- Prepare 2 bay leaves
- Prepare 1 teaspoon dried oregano
- Make ready 1 teaspoon dried thyme
- Take 1 teaspoon ground cumin powder
- Take Salt and pepper to taste
- Get 1 tablespoon granulated sugar (or any sugar of preference)
- Make ready sprinkle paprika, optional
- Make ready For the béchamel sauce (white sauce):
- Take See my other Cookpad recipe on how to make the béchamel sauce
- Make ready Assembling the moussake:
- Make ready 6-9 lasagne sheets, optional
- Prepare 150 g cheddar cheese, grated (or any cheese of preference)
- Take Garnish:
- Get Handful plum tomates, sliced in half
Instructions to make Lamb moussaka lasagna:
- Preheat the oven to 170 degrees. Place the sliced aubergine in a bowl. Season with salt and pepper. Drizzle generously with olive oil. Place aubergine on a baking tray and transfer into the oven and cook aubergine to desired softness.
- In a wok or large saucepan on medium high, add and heat the olive oil. Add the onions and sauté until they become translucent and soft. Stir frequently to prevent burning. Then add the garlic, cook for a minute and constantly stir.
- Now add the mince and fry using a wooden spatula to break up the meat. Cook until a deep golden brown, regularly stirring.
- Once the meat has cooked add the can of chopped tomatoes along with the tomato purée, wine, water. Give the sauce a stir to incorporate the ingredients.
- Add bay leaves, dried oregano and thyme, ground cumin powder, salt and pepper, sugar and paprika (optional). Bring sauce to a bubble and reduce the wine by half stirring occasionally. Taste the sauce and season further if necessary (add salt, pepper, sugar etc).
- Reduce the heat to low and simmer the sauce gently, covered with a lid for 20-30 minutes. Stir occasionally until the sauce has thickened.
- In the meantime, make the white sauce *see my other recipe on Cookpad for how to make the béchamel sauce. Preheat oven to 200C/180 fan.
- To assemble the moussaka, use a large rectangular ovenproof dish. If not using lasagna sheets, begin by spooning a third of the meat into the dish and spread it out evenly, followed by a few slices aubergine, then spoon a bit more meat followed by the béchamel sauce. Repeat the process layering until all of the meat, aubergines and béchamel sauce has been used up.
- If using lasagne sheets spooning a third of the meat into the dish and spread it out evenly, followed by a few slices aubergine, then spoon a bit more meat followed by the lasagna sheets and then the béchamel sauce. Repeat the layering process with the lasagne sheets until all of the meat, aubergines and béchamel sauce has been used up.
- Finish the final layer with the béchamel sauce, smoothing the top over with a wooden spoon or palette knife. Sprinkle with grated cheese and sliced plum tomatoes (optional).
- Cover with foil and place the dish in the centre of the oven. Bake for 30 minutes. Then remove the foil and bake further for another 20 minutes. When 10 minutes left change oven setting to grill and bake to desired golden brown colour and bubbling.
- Remove from the oven, dish a nice slice onto a serving plate and eat immediately while pipping hot.
So that’s going to wrap this up for this special food lamb moussaka lasagna recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!!
