Moussaka
| Number of portions: 6 | Prep time: 55 minutes | Total time: 1 hour 35 minutes |
Ingredients
- 1 lb (454 g) raw extra lean ground beef
- 2 tsp (10 mL) canola oil, divided
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ½ tsp black pepper
- ¼ tsp cinnamon
- 2 tsp dried oregano
- 1 can (28 oz/796 mL) no sodium added diced tomatoes
- 1 eggplant, sliced into thin rounds
- 2 medium zucchini, sliced into thin rounds
- 2 large red skinned potatoes, washed and sliced into thin rounds
- 2 large eggs, lightly beaten
- ½ cup plain 2% Greek yogurt
- ½ cup low fat ricotta cheese
- ⅛ tsp ground nutmeg
Directions
- Preheat oven to 400°F (200°C).
- Cook ground beef in a large skillet over medium heat until no longer pink; drain fat. Remove beef from skillet; set aside.
- Add 1 tsp oil to the same pan and heat over medium heat.
- Cook onions for 3-4 minutes until translucent.
- Add garlic and cook for 1 minute more.
- Add cooked ground beef, black pepper, cinnamon, oregano, and diced tomatoes. Lower heat and simmer until thickened, approximately 20 minutes.
- Line two baking sheets with parchment paper.
- Lay the eggplant, zucchini, and potato in a single layer on the baking sheets and bake for 10 minutes or until just tender.
- Remove from oven and lower oven temperature to 350°F (175°C).
- Beat eggs in a bowl.
- Mix in Greek yogurt, ricotta cheese, and nutmeg.
- Grease a 13 x 9-inch (3 L) baking dish with remaining tsp of oil or line with parchment paper.
- Layer potato slices on the bottom of the pan, overlapping if necessary.
- Spread on half the meat sauce.
- Arrange eggplant and zucchini slices in an even layer on top of the meat sauce.
- Layer on remaining meat sauce.
- Top with cheese mixture.
- Bake, uncovered, for 40 minutes.
- Allow moussaka to cool for 5 minutes before slicing and serving.
| Nutrient | Per portion |
| Calories | 369 kcal |
| Protein | 29 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Fibre | 9 g |
| Sodium | 150 mg |