Vegetable Lamb Moussaka

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the spring onions into rings. Peel garlic and chop finely. Clean, wash and chop the tomatoes. Heat 2 tablespoons of oil in a frying pan, fry the minced meat in it while turning. Add spring onions, garlic, tomatoes, tomato paste and oregano and braise for about 5 minutes at medium heat.

2. 2

   Season with salt, pepper, cinnamon and paprika and remove from the pan. In the meantime clean, wash and slice the zucchini. Put the rest of the oil in the pan and fry the zucchini slices briefly. Peel the potatoes, wash them thoroughly and cut them into thin slices. Mix milk, eggs and flour in a pot with a whisk. Slowly heat up while stirring, stir in the fat and bring to the boil briefly. Season to taste with salt and pepper. Layer potatoes, zucchini, 3/4 of the cheese and minced meat in a greased ovenproof dish. Pour sauce over it and sprinkle with remaining cheese. Bake moussaka in a preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes (if necessary, cover with aluminium foil after 30 minutes of baking time).

3. 3

   Slowly heat up while stirring, stir in the fat and bring to the boil briefly. Season to taste with salt and pepper. Layer potatoes, zucchini, 3/4 of the cheese and minced meat in a greased ovenproof dish. Pour sauce over it and sprinkle with remaining cheese. Bake moussaka in a preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes (if necessary, cover with aluminium foil after 30 minutes of baking time). In the meantime, wash parsley, dab dry and chop finely, except for a little to garnish. Serve moussaka sprinkled with parsley and garnished