No Eggplant Moussaka

This no-eggplant moussaka takes some assembly but is well worth it. The casserole uses lots of potatoes and lamb as an eggplant substitute and is covered with cheese sauce. Most of the ingredients are everyday staples... with tasty results.

• Preparation Time: 40 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 40 mins
• Calories: 613 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 ½ cups milk
• 1 tablespoon Italian seasoning
• salt and pepper to taste
• ½ cup shredded sharp Cheddar cheese
• 2 onions, chopped
• 2 pounds ground lamb
• 1 tablespoon chopped parsley
• 1 beaten egg
• 2 (16 ounce) cans whole peeled tomatoes
• 4 potatoes, peeled and thinly sliced

Recipe Instructions

Step 1

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.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease a large casserole dish.

Step 3

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.

Step 4

In a large bowl, combine tomatoes, Italian seasoning, and salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.

Step 5

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.

Step 6

Cover, and bake in the preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes longer, or until lightly browned.