Potato Moussaka
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), red
- 2 cloves garlic
- 3 tablespoon olive oil
- 500 g minced meat, mixed
- 2 tablespoon tomato paste
- 1 can tomato (s), (800g / pieces)
- 1 teaspoon oregano, dried
- 1 bunch parsley, (smooth)
- salt and pepper
- 3 tablespoon lemon juice
- 800 g potato (s), new, (waxy)
- 600 g zucchini
- 250 g feta cheese
- 40 g butter
- 40 grams flour
- 500 ml milk
- 1 pinch nutmeg
Print Recipe
Pin Recipe Instructions
- Clean and dice the onion and garlic cloves, sauté in 2 tablespoons of oil until translucent. Add the minced meat and fry until crumbly. The tomato paste and the tomato pieces + juice and who wants the lemon juice, add and season with oregano. Let simmer without lid for approx. 20 minutes.
- Wash the flat-leaf parsley, roughly chop it, season well with salt and onion pepper and add to the sauce.
- Preheat the oven to 180 degrees (convection: 160 degrees).
- Now cook the potatoes for about 15 minutes and then peel them. Wash the zucchini and cut into slices like the potatoes. Layer 1/3 on top of each other in a greased baking dish and brush with the sauce. Scatter the crumbly feta cheese over it, except for a remainder and repeat the whole thing until one last layer of potatoes remains. Season each vegetable layer. Be careful with salt, as the feta should not be underestimated! But depending on your taste.
- Now heat the butter and stir in the flour, slowly pour in the milk, add the nutmeg and puree with the rest of the feta cheese. Pour the cheese sauce evenly over the potato layer and put it in the oven. Bake for about 45 minutes.
- Serve garnished with parsley and enjoy.
- Protein: 46g / Fat: 55g / Carbohydrates: 52g / 1.40 euros per person
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