Ingredients for - No Eggplant Moussaka
How to cook deliciously - No Eggplant Moussaka
1. Stage
Preheat the oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
2. Stage
Heat 2 tablespoons butter in a large heavy skillet over medium heat. Sauté onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain off excess fat, and set aside.
3. Stage
In a large bowl, combine tomatoes, Italian seasoning, and salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
4. Stage
In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly, until thick and smooth. Remove from heat, and stir in cheese.
5. Stage
In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
6. Stage
Cover, and bake in the preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes longer, or until lightly browned.
