Lamb Moussaka

Ingredients

• •½ cup all purpose flour
• •1 can tomatoes
• •1 cup margarine
• •½ cup wine
• •4 eggs
• •2½ pounds eggplant
• •4 cups lactose free milk
• •3 cups lactose free mozzarella cheese
• •½ cup parsley
• •2 clv garlic
• •2 pounds ground lamb
• •sauce
• •meat sauce
• •¼ cup olive oil
• •2 medium onion
• •1 tablespoon oregano leaves
• •1⅓ tablespoons salt
• •salt and pepper
• •1 can tomato paste
• •3 zucchini

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Method

From foodista.com — read the original

1. 1CUT eggplant into 1/4" (5mm) thick slices.
2. 2Layer in colander, sprinkling each layer with salt.
3. 3Let stand 30 minutes. RINSE eggplant; pat dry.
4. 4Place in single layer on baking sheet.
5. 5Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.
6. 6SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside. Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes.
7. 7Drain off fat.
8. 8Add onions, garlic and oregano. Cook on medium for 5 minutes.
9. 9Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside. White Sauce:MELT margarine in large saucepan.
10. 10Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened.
11. 11Add salt and nutmeg.
12. 12Place pan on a baking sheet or piece of foil to catch any drips that may boil over. MAKE-AHEAD: After assembling, cool completely, uncovered in refrigerator.
13. 13Cover with plastic wrap and refrigerate for 1 day or overwrap with heavy foil and freeze up to 3 weeks. Thaw in refrigerator 48 hours before baking. Replace lamb with beef.
14. 14A thin bottom layer of sauteed sliced potatoes can be added. A make-ahead layered Greek casserole that's ideal for potlucks and family reunions.