Potato Moussaka

Ingredients for 4 servings:

• 1 onion(s), red
• 2 cloves garlic
• 3 tbsp olive oil
• 500 g minced meat, mixed
• 2 tbsp tomato paste
• 1 can/n tomatoes (800g / pieces)
• 1 tsp oregano, dried
• 1 bunch parsley (flat)
• salt and pepper
• 3 tbsp lemon juice
• 800 g potatoes, new, (waxy)
• 600 g zucchini
• 250 g feta cheese
• 40 g butter
• 40 g flour
• 500 ml milk
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel and finely dice the onion and garlic cloves, then sauté in 2 tablespoons of oil until translucent. Add the ground beef and fry until crumbly. Add the tomato paste and the tomato pieces + juice, and lemon juice if desired, and season with oregano. Simmer uncovered for about 20 minutes. Wash and roughly chop the flat-leaf parsley, season generously with salt and onion pepper, and add to the sauce. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-assisted). Cook the potatoes for about 15 minutes, then peel them. Wash the zucchini and slice them like the potatoes. Layer 1/3 of the zucchini on top in a greased baking dish and spread with the sauce. Sprinkle feta cheese over the top, leaving a little extra, and repeat until there is a final layer of potatoes. Season each layer of vegetables. Use salt sparingly, as feta should not be underestimated! But adjust to your taste. Now heat the butter and stir in the flour. Slowly pour in the milk, add the nutmeg, and blend with the remaining feta cheese. Pour the cheese sauce evenly over the potato layer and place it in the oven. Bake for about 45 minutes. Serve garnished with parsley and enjoy. Protein: 46g / Fat: 55g / Carbohydrates: 52g / €1.40 per person