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Potato and Lamb Moussaka

  • 6servings
  • 369calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 2 pounds peeled baking potato, cut into 1/4-inch-thick slices

  3. 1 cup chopped onion (about 1 medium)

  4. 2 garlic cloves, chopped

  5. 1 pound ground lamb

  6. 1/2 cup chopped green bell pepper

  7. 1/2 cup chopped red bell pepper

  8. 1 cup no-salt-added tomato sauce

  9. 1 teaspoon salt

  10. 1 teaspoon ground cumin

  11. 1/2 teaspoon freshly ground black pepper

  12. 1/4 teaspoon ground cinnamon

  13. 1/2 cup finely chopped fresh flat-leaf parsley

  14. 1 cup 1% low-fat milk

  15. 2 large eggs, lightly beaten

Instructions Jump to Ingredients ↑

  1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add one-third of potato slices to pan; cook 3 minutes on each side or until lightly browned. Transfer potato to bowl. Repeat procedure with cooking spray and remaining potato slices.

  2. Preheat oven to 350°.

  3. Recoat pan with cooking spray. Add onion, garlic, and lamb to pan; cook 3 minutes or until lamb begins to brown. Add bell peppers, tomato sauce, salt, cumin, black pepper, cinnamon, and parsley; cook 10 minutes.

  4. Arrange half of potato slices in a 13 x 9–inch baking dish coated with cooking spray. Arrange lamb mixture over potatoes; top with remaining potato slices. Combine milk and eggs in a small bowl; pour over potato mixture. Bake at 350° for 30 minutes or until top is golden and set. Remove from oven; let stand 10 minutes before serving.

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