200°C · 20-35 minAllergens
Gluten
Lactose
Ei
SulfietGreek Moussaka with Salad
Transport yourself to a picturesque Greek village with this authentic moussaka! The minced lamb (better living 2 stars) is simmered for a long time in a tomato sauce with herbs and spices, infusing everything with rich flavour. I then layer this sauce with roasted aubergine, slices of potato, and top it off with a béchamel made from feta mixed with yoghurt, ensuring this dish isn't heavy. Served with a refreshing Greek salad dressed with Greek dressing.
Greek Moussaka with Salad
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 (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the moussaka covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Then heat uncovered for 5 minutes. Serve with the salad (cold). Disposable containers cannot go in the oven, so transfer to an oven dish.