Lamb Moussaka - FROZEN
Moussaka is to the Greek what Lasagna is to Italians! A rich tomato lamb mince sauce layered with eggplant and potato instead of pasta, topped with a thick and creamy house-made béchamel sauce, and cheese, makes this moussaka delicious and satisfying.
Ingredients
Beef Stock (homemade), Eggplant, Crushed Tomatoes, Tomato Paste, Butter, Cornflour, Mozzarella, MIlk, Potato, Onion, Ricotta, red wine, Eggs, Olive Oil, Salt, Garlic, Bay Leaf, Oregano, Cinnamon, lamb mince, Pepper.
Preparation and storage notes
Remove film and bake tray in oven at 175c for 15-20 minutes or until hot. Further heating time needed if frozen.