🐑🍖 Lamb and Beef Moussaka Casserole – Rich, Layered, and Perfectly Comforting! 🌟✨
This hearty Greek-inspired casserole combines spiced lamb and beef, tender eggplant, and creamy béchamel sauce for a meal that’s indulgent, flavorful, and full of Mediterranean flair. It’s perfect for family dinners, special occasions, or when you’re craving something warm and satisfying!
📝 Ingredients:
🍗 For the Meat Sauce:
1️⃣ 1 lb ground lamb 🐑
2️⃣ 1/2 lb ground beef 🥩
3️ 1 medium onion, finely chopped 🧅
4️⃣ 3 cloves garlic, minced 🧄
5️⃣ 1 can (14 oz) diced tomatoes 🍅
6️⃣ 2 tbsp tomato paste 🍅
7️⃣ 1 tsp ground cinnamon 🌰
8️⃣ 1 tsp dried oregano 🌿
9️⃣ Salt and black pepper to taste 🧂
🔟 2 tbsp olive oil 🫒
🍆 For the Eggplant Layers:
1️⃣ 2 large eggplants, sliced into 1/4-inch rounds 🍆
2️⃣ Salt (for sweating the eggplant) 🧂
3️ Olive oil (for brushing the eggplant slices) 🫒
🥛 For the Béchamel Sauce:
1️⃣ 4 tbsp unsalted butter 🧈
2️⃣ 1/4 cup all-purpose flour 🍚
3️ 2 cups whole milk, warmed 🥛
4️⃣ 1/4 tsp ground nutmeg 🌰
5️⃣ 1 large egg yolk 🥚
6️⃣ Salt and black pepper to taste 🧂
🍽️ For Serving:
1️⃣ Optional garnish: fresh parsley 🌿
🔥 Instructions:
🍆 For the Eggplant Layers:
1️⃣ Sprinkle the eggplant slices with salt and let them sit in a colander for 30 minutes to draw out excess moisture (this prevents sogginess). Pat dry with paper towels.
2️⃣ Brush both sides of the eggplant slices lightly with olive oil and grill, roast, or pan-fry until golden brown and tender. Set aside.
🍗 For the Meat Sauce:
1️⃣ Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
2️⃣ Add the ground lamb and beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through. Drain any excess fat if needed.
3️⃣ Stir in the diced tomatoes, tomato paste, cinnamon, oregano, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
🥛 For the Béchamel Sauce:
1️⃣ Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the warm milk, ensuring no lumps remain.
2️⃣ Continue cooking the sauce, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the nutmeg, egg yolk, salt, and black pepper.
🍲 To Assemble the Moussaka:
1️⃣ Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2️⃣ Layer half of the grilled eggplant slices on the bottom of the dish. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices.
3️⃣ Pour the béchamel sauce over the top layer of eggplant, spreading it evenly with a spatula.
🔥 To Bake the Moussaka:
1️⃣ Bake for 40-45 minutes, or until the top is golden brown and bubbling. Let it rest for 10-15 minutes before slicing and serving.
🍽️ To Serve:
1️⃣ Garnish the Lamb and Beef Moussaka with fresh parsley for added color and freshness.
2️ Pair with a side of crusty bread or a simple green salad for a complete meal.
💡 Serving Tip:
For an extra touch, sprinkle the béchamel layer with grated Parmesan cheese or breadcrumbs before baking for added crunch and richness. You can also serve the moussaka with a dollop of tzatziki or yogurt on the side for a cooling contrast!
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