Potato and Lamb Moussaka

Photo: Lee Harrelson; Styling: Leigh Ann Ross
"Sometimes I change up the recipe and top this casserole with crumbled feta cheese. I like serving it with a simple Greek salad, pita bread, and a great red wine." —Christine Datian, Las Vegas

Yield:

6 servings (serving size: 1 piece)

Recipe from

Nutritional Information

Calories 369
Caloriesfromfat 33 %
Fat 13.7 g
Satfat 5.5 g
Monofat 5.5 g
Polyfat 1.2 g
Protein 21.4 g
Carbohydrate 40.3 g
Fiber 4.7 g
Cholesterol 127 mg
Iron 2.8 mg
Sodium 501 mg
Calcium 111 mg

Ingredients

Cooking spray
2 pounds peeled baking potato, cut into 1/4-inch-thick slices
1 cup chopped onion (about 1 medium)
2 garlic cloves, chopped
1 pound ground lamb
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup no-salt-added tomato sauce
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/2 cup finely chopped fresh flat-leaf parsley
1 cup 1% low-fat milk
2 large eggs, lightly beaten

Preparation

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.

Note:

Christine Datian, Las Vegas,

September 2008