200°C · 20-35 minAllergens
Gluten
Lactose
Ei
SulfietGreek Moussaka
This is yesterday's meal, just as delicious and €1 cheaper! Transport yourself to a picturesque Greek village with this authentic moussaka! The minced lamb (better living 2 stars) is simmered slowly in a tomato sauce with herbs and spices, allowing all the flavours to develop beautifully. I then layer this sauce with roasted aubergine, slices of potato, and top it off with a béchamel made from feta mixed with yoghurt, keeping the dish light. Served with a refreshing Greek salad dressed with Greek dressing.
Greek Moussaka
Minced lamb (better living 2 stars), Minced beef (better living 2 stars), aubergine, tomatoes, cherry tomatoes, cucumber, pointed cabbage, white onion, red onion, garlic, potato, fresh dill, bay leaf, mint, parsley, brown lentils, kalamata olives, chilli powder, cinnamon, oregano, allspice, thyme, feta made from pasteurised sheep and goat milk, pasteurised free-range egg, milk, yoghurt, butter, plain flour, tomato purée, honey, organic vegetable stock, extra virgin olive oil, red wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, sulfiet.
Microwave
Heat the moussaka loosely covered for 3-4 minutes. Serve with the salad (cold).
Oven — 200°C, 20-35 minMarleen's choice
These containers cannot go in the oven. Heat the moussaka in an ovenproof dish covered with an oven-safe plate or aluminium foil for 20 minutes. Serve with the salad (cold).