Moussaka Lasagne

Name: Moussaka Lasagne
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6-8 serving(s)
Ingredients: 1 red pepper, roasted; 1 medium eggplant, par-roasted; 1 medium potato, par-boiled; 1/2 carrot, finely diced; 1 large onion, diced; 450 g lean organic ground lamb or 450 g beef mince; 3 diced fresh tomatoes; 2 large garlic cloves; 1 beef stock cube or 1 lamb stock cube; 1/2 cup breadcrumbs; 1 teaspoon herbes de provence; 1/2 teaspoon rock salt; 1 teaspoon coarse black pepper; 2 ounces olive oil; 1 pinch nutmeg; 1 pinch cinnamon; 1/2 cup mozzarella cheese; 8 slices lasagna noodles; 2 1/2 tablespoons plain flour; 1/4 cup butter; 2 cups hot milk; 1/2 cup grated parmesan cheese; 250 g ricotta cheese; 2 eggs, beaten

Submitted by Chunkeebeef

"A hybrid of two of my favourite dishes! Moussaka with layers of pasta to make each slice even more filling than ever :) Looks like a lot of steps but a lot can be done at the same time so shouldn't be as time-consuming as it looks..."

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Ready In:: 1hr 25mins
Ingredients:: 24
Serves:: 6-8

ingredients

Fill
1 red pepper, roasted
1 medium eggplant, par-roasted
1 medium potato, par-boiled
¹⁄₂ carrot, finely diced
1 large onion, diced
450 g lean organic ground lamb or 450 g beef mince
3 diced fresh tomatoes
2 large garlic cloves
1 beef stock cube or 1 lamb stock cube
¹⁄₂ cup breadcrumbs
1 teaspoon herbes de provence
¹⁄₂ teaspoon rock salt
1 teaspoon coarse black pepper
2 ounces olive oil
1 pinch nutmeg
1 pinch cinnamon
¹⁄₂ cup mozzarella cheese
8 slices lasagna noodles
For Bechamel Sauce
2 ¹⁄₂ tablespoons plain flour
¹⁄₄ cup butter
2 cups hot milk
¹⁄₂ cup grated parmesan cheese
250 g ricotta cheese
2 eggs, beaten

directions

Partially peel the eggplant so it looks striped, cut in 5mm rounds and brush each side with olive oil.
Roast in oven for 15 mins on 400°C.
While this is happening, grill (skin side up, until blackened) the red pepper.
Peel and dice.
Peel and cut potato into 5mm rounds and quickly par-boil so that the outer rim just begins to soften.
Drain potato rounds and pour cold water over to stop them from cooking.
With the remaining olive oil in a large skillet, fry the diced carrot, red pepper, and onion until translucent.
Add the beef or lamb mince and fry.
Add the herbs, stock cube, herbs, salt, black pepper, crushed garlic, diced tomatoes, nutmeg and cinnamon, turn the heat way down after the meat has browned.
Now for the Bechamel Sauce:
In a small saucepan, mix the flour and butter over a low heat until a thick paste forms.
Making sure it doesn't burn, keep spreading the paste around for a couple mins until the flour cooks off.
Slowly add hot milk little by little, still stirring.
Add parmesan and ricotta, keep stirring.
Let cool for a few minutes before stirring in beaten eggs.
In a lasagne dish, place the potato rounds, then a layer of lasagne pasta.
Next add a layer of eggplant rounds, then half the mince mixture, then the mozzarella.
Add another layer of pasta, eggplant rounds, then the rest of the mince.
Pour the Bechamel sauce over the top, then pop the whole thing in the oven on 400 C for 40 mins or until lightly browned along the edges.
Allow to cool off (this sets the top layer of "custard") for 20 mins before cutting into squares and serving.
I find tabasco sauce goes great with this amazing dish!