Lamb and Beef Moussaka

Ingredients

For filling:
Ground lamb 1 Pound
Ground beef 1/2 Pound
Canned whole tomatoes 16 Ounce , drained and chopped (1 Can)
Chopped zucchini 3 Cup (48 tbs)
Canned tomato paste 6 Ounce (1 Can)
Red wine 1/4 Cup (4 tbs)
Water 2 Tablespoon
Olive oil 1 Tablespoon
Minced onion 1 Tablespoon
Garlic 1 Clove (5 gm) , minced
Dried basil leaves 1 Teaspoon
Dried oregano leaves 1/2 Teaspoon
Ground cinnamon 1/2 Teaspoon
Salt 1/2 Teaspoon
Pepper 1/4 Teaspoon
For vegetable:
Water 4 Cup (64 tbs)
Salt 1 Tablespoon
Eggplant 1 1/2 Pound , peeled and sliced 1/2 inch thick
Hot water 1 Cup (16 tbs)
Instant beef bouillon granules 1 Teaspoon
For topping:
Butter/Margarine 1 Tablespoon
Cornstarch 1 Tablespoon
Dried parsley flakes 1 Teaspoon
Salt 1/4 Teaspoon
Pepper 1/8 Teaspoon
Milk 1 Cup (16 tbs)
Egg 1 , slightly beaten
Ricotta cheese 1 Cup (16 tbs)
Grated parmesan cheese 2 Tablespoon

Directions

Crumble lamb and beef into 3-qt casserole cover.

Microwave at High 4 1/2 to 6 1/2 minutes, or until meat is no longer pink, stirring once.

Drain.

Stir in remaining filling ingredients.

Reduce power to 70% (Medium-High).

Microwave, uncovered, 25 to 30 minutes, or until filling is thickened and zucchini is tender, stirring 3 or 4 times during cooking.

Set aside.

In large bowl combine 4 cups water and 1 tablespoon salt.

Add eggplant slices.

Soak 5 minutes.

Drain.

Pat dry with paper towels.

Add hot water and bouillon granules to eggplant in bowl.

Cover with plastic wrap.

Microwave at High 12 to 16 minutes, or until eggplant is tender, rearranging and turning over slices 1 or 2 times.

Divide and arrange eggplant slices in two 8 x 8-in foil-lined baking dishes.

Divide filling between dishes spread over eggplant.

Set aside.

Place butter in 4-cup measure.

Microwave at High 30 to 45 seconds, or until butter melts.

Stir in cornstarch, parsley, salt and pepper.

Blend in milk.

Microwave at High 3 to 5 minutes, or until thickened, stirring after every minute.

Stir small amount of hot mixture into beaten egg.

Return to hot mixture, stirring constantly.

Microwave at High 30 to 45 seconds, or until thick.

Stir in ricotta and Parmesan cheese.

Divide cheese mixture and spread over filling.

Freeze until firm.

Remove from dishes with foil.

Wrap, label and freeze no longer than 1 month.

To serve, unwrap one package and place in 8 x 8-in baking dish.

Shield corners with foil.

Cover with wax paper.

Place dish on saucer.

Microwave at High 5 minutes.

Rotate 1/2 turn.

Reduce power to 50% (Medium).

Microwave 10 minutes.

Remove shields and rotate dish.

Cover with wax paper.

Microwave at 50% (Medium) 27 to 34 minutes, or until center is heated, rotating dish 2 or 3 times.

Let stand 5 minutes.

Recipe Summary

Difficulty Level: Easy
Cook Time: 18 Minutes
Ready In: 18 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 464Calories from Fat 281

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 1324 mg55.17%

Total Carbohydrates 23 g7.7%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet