moussaka

Ingredients for 4 servings:

• Butter and breadcrumbs for the mold
• 3 zucchinis
• olive oil
• 8 potatoes
• breadcrumbs
• 500 g minced lamb
• olive oil
• 2 onions, finely chopped
• 4 tomatoes, pureed
• possibly tomato paste
• ½ jar red wine
• 3 pinches of cinnamon
• some parsley, freshly chopped
• Oregano, dried
• salt and pepper
• 4 cups milk
• 3 tbsp olive oil
• 5 tbsp flour
• 2 pinch(s) nutmeg, freshly grated
• salt and pepper
• 2 tbsp Parmesan, freshly grated
• ½ cup Parmesan cheese, freshly grated

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Greek casserole, here with zucchini, potatoes and minced lamb

First, butter a large casserole dish and sprinkle it with breadcrumbs. Peel and boil the potatoes until tender, then mash them with a fork. Pour the potato mixture into the baking dish and press down firmly (otherwise the sauce will seep underneath and the whole thing will become mushy). Sprinkle with breadcrumbs. Wash the zucchini, cut into thin slices, fry briefly in a little oil and spread on the breadcrumbs. For the meat sauce, fry the minced meat in a little oil until crumbly, add the chopped onions and continue frying until translucent. Then add the pureed tomatoes and season with red wine, cinnamon, parsley, oregano, salt and pepper. If the sauce is too thin, stir in a little tomato paste. For the béchamel sauce, sauté the flour in 3 tablespoons of olive oil, deglaze with the milk and beat with a whisk until smooth. Season with nutmeg, salt, pepper and Parmesan cheese. Spread the tomato and meat sauce over the zucchini and then cover with the béchamel sauce. Now just sprinkle the whole thing with cheese and let it simmer for about 30 minutes. Bake for minutes at 180°C.