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Potato and Lamb Moussaka

Photo: Lee Harrelson; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1 piece)
"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

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

Nutrition 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

How to Make It

  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.