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main dish · Greek
Pastitsio
A classic Greek baked pasta casserole layered with cinnamon-scented beef ragù, tender tubular pasta, and a thick nutmeg béchamel that sets into a golden, sliceable topping.
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Greek
Moussaka
A classic Greek casserole layered with roasted eggplant, tender potato, warmly spiced lamb and a golden, creamy béchamel topping.
120 min
6 portions
Medium
Comment préparer
1
Heat the oven to 220°C. Arrange the eggplant and potato on parchment-lined baking trays, brush with 45 ml of the olive oil, and season lightly with salt. Roast until tender and browned at the edges, 20 to 25 minutes, turning the trays halfway through.
2
While the vegetables roast, heat the remaining olive oil in a large heavy saucepan over medium heat. Add the onion and cook for 6 to 8 minutes until soft and translucent. Add the garlic and cook for 30 seconds, until fragrant.
3
Add the ground lamb, cinnamon, oregano, remaining salt and black pepper. Cook for 7 to 9 minutes, breaking up the meat, until no pink remains and the lamb reaches 74°C.
4
Stir in the crushed tomatoes and red wine. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally, until thick enough that a spoon leaves a brief trail. Remove from the heat.
5
For the béchamel, melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth, then simmer for 5 to 7 minutes, whisking often, until thick and glossy.
6
Cool the béchamel for 5 minutes, then whisk in the beaten egg and half of the Parmesan. Taste and adjust the seasoning, keeping the sauce smooth and pourable.
7
Reduce the oven to 180°C. In a 23 x 33 cm baking dish, arrange the potato slices in one layer, followed by half the eggplant. Spread over the lamb sauce, add the remaining eggplant, and pour the béchamel evenly over the top. Sprinkle with the remaining Parmesan.
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8
Bake for 35 to 40 minutes, until the béchamel is puffed and deeply golden and the edges are bubbling. Rest for at least 20 minutes before slicing so the layers hold their shape.
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9
Serve warm, cutting into six portions with a sharp knife and a broad spatula.
Pourquoi cette recette fonctionne
Roasting concentrates the eggplant and potato, while the cinnamon-scented lamb sauce and rich béchamel create the layered contrast that defines a great moussaka.
Conservation et réchauffage
Comment la conserver
Cool leftovers within two hours, cover, and refrigerate for up to 4 days. Freeze individual portions for up to 2 months.
Comment la réchauffer
Reheat covered in a 180°C oven until hot throughout, about 20 minutes; uncover for the final 5 minutes to refresh the top. Individual portions may be microwaved until steaming hot.
Nutrition / portion
681kcal
35,23 gprotéines
44,79 gglucides
39,69 glipides
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