Step-by-Step Guide to Prepare Jamie Oliver Lamb moussaka lasagna

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, lamb moussaka lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lamb moussaka lasagna is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Lamb moussaka lasagna is something that I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for Lamb moussaka lasagna. This is a dish my husband likes to eat. I love eating aubergines so this is a great dish for it. I first made this when we went to a vegetable farm a few years ago.

To begin with this recipe, we have to prepare a few ingredients. You can cook lamb moussaka lasagna using 26 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Lamb moussaka lasagna:

1. Make ready 2 aubergines, sliced into rings
2. Make ready Salt and pepper to taste
3. Take Olive oil, enough to cover the aubergines
4. Prepare Moussaka sauce:
5. Prepare 1 tablespoon olive oil
6. Take 250 g lamb mince
7. Take 1 white onion, finely chopped
8. Make ready 3 garlic cloves, finely chopped
9. Get 400 g can chopped tomatoes
10. Get 1 tablespoon tomato purée
11. Make ready 1 cup red wine
12. Get 1 cup water
13. Get 2 bay leaves
14. Get 1 teaspoon dried oregano
15. Make ready 1 teaspoon dried thyme
16. Prepare 1 teaspoon ground cumin powder
17. Take Salt and pepper to taste
18. Get 1 tablespoon granulated sugar (or any sugar of preference)
19. Make ready sprinkle paprika, optional
20. Take For the béchamel sauce (white sauce):
21. Get See my other Cookpad recipe on how to make the béchamel sauce
22. Get Assembling the moussake:
23. Get 6-9 lasagne sheets, optional
24. Take 150 g cheddar cheese, grated (or any cheese of preference)
25. Make ready Garnish:
26. Make ready Handful plum tomates, sliced in half

Add a layer of toasted lavash. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble - but it's well worth the effort! This is serious comfort food - a low carb one at that!

Instructions to make Lamb moussaka lasagna:

1. 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.
2. 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.
3. Now add the mince and fry using a wooden spatula to break up the meat. Cook until a deep golden brown, regularly stirring.
4. 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.
5. 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).
6. 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.
7. 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.
8. 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.
9. 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.
10. 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).
11. 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.
12. Remove from the oven, dish a nice slice onto a serving plate and eat immediately while pipping hot.

A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble - but it's well worth the effort! This is serious comfort food - a low carb one at that! The Italians have lasagna, the Greeks have moussaka! A creamy white sauce binds together this casserole of eggplant, potatoes + ground beef or lamb from chef Rosemary Shrager, host of Netflix's "Best Leftovers Ever." Check out how Rosemary transformed her leftovers into Mini Moussaka Pies. Although not a traditional lasagne al forno, lamb lasagna is a rich and delicious dish that's perfect for lamb lovers.

So that is going to wrap it up for this special food lamb moussaka lasagna recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!