Delicious Greek-Inspired Lasagna

Delicious Greek-inspired Lasagna

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This creamy Greek-inspired lasagna that has a fresh eggplant layer between savory meat and gooey cheese will satisfy all of your cravings. This simple recipe is a must-try for any weeknight dinner.

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Time needed

45 min preparation + 1 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 3 fresh eggplants, cut into thick slices
  • 1/4 C. extra virgin olive oil
  • 1 T. butter
  • 1 lbs. lean ground beef
  • salt to taste
  • ground black pepper to taste
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1/4 tsp. ground cinnamon
  • ¼ tsp. paprika
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. fines herbs
  • 1 T. parsley, chopped
  • 2 T. dried parsley
  • 1 can tomato sauce
  • 1/2 C. red wine
  • salt to taste
  • 1 1/2 C. parmesan cheese
  • ¼ tsp. ground nutmeg

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Directions

Lay the slices of eggplant on a plate and sprinkle with salt.Set aside for 30 minutes. Then in a skillet over high heat, fry the eggplant until it browns. In a different skillet over medium heat, add the ground beef, salt, paprika, and pepper, onions, and garlic. Once the beef turns brown, sprinkle in the rest of the spices: cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and let it simmer for 20 minutes. Allow to cool for minutes. Assemble the moussaka by beginning with a layer of eggplant in a lightly greased baking dish. Cover eggplant with all of the meat mixture, and top it off with the cheese. Repeat the layer pattern again and bake for an hour at 350 degrees F. Once it is ready to serve, sprinkle parsley to the top.


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