Name: Lentil & Lamb Moussaka Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Greek
Ingredients: 1 cup green lentils; 1 lb ground lamb; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp ground cinnamon; 1 can diced tomatoes; 1 cup vegetable broth; 2 tbsp tomato paste; 2 tbsp olive oil; Salt and pepper, to taste; 4 large potatoes, thinly sliced; 1 cup grated Parmesan cheese; For the béchamel sauce:; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups milk; 1/2 cup grated Parmesan cheese

How To Make Lentil & Lamb Moussaka

There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.

Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

1 cup green lentils
1 lb ground lamb
1 onion, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp ground cinnamon
1 can diced tomatoes
1 cup vegetable broth
2 tbsp tomato paste
2 tbsp olive oil
Salt and pepper, to taste
4 large potatoes, thinly sliced
1 cup grated Parmesan cheese
For the béchamel sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese

Instructions

Preheat the oven to 375°F (190°C).
In a large pot, cook the lentils according to package instructions. Drain and set aside.
In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
Add the ground lamb to the pan and cook until browned. Stir in the dried oregano, dried thyme, ground cinnamon, salt, and pepper.
Add the diced tomatoes, vegetable broth, and tomato paste to the pan. Simmer for 10 minutes.
In a separate saucepan, melt the butter for the béchamel sauce. Stir in the flour until smooth. Gradually whisk in the milk, and cook until thickened. Stir in the grated Parmesan cheese.
To assemble the moussaka, spread a layer of sliced potatoes in a greased baking dish. Top with half of the lentils, followed by half of the lamb mixture. Repeat the layers, ending with a layer of potatoes on top.
Pour the béchamel sauce over the top layer of potatoes, and sprinkle with grated Parmesan cheese.
Bake in the preheated oven for 45 minutes, or until the potatoes are golden and the sauce is bubbly.
Let the moussaka cool for a few minutes before serving.