Potato Moussaka without Eggplant

1. 1

   Preheat the oven to 375 degrees F (190 degrees C) and grease a large casserole dish.

2. 2

   Heat 2 tablespoons butter in a large heavy skillet over medium heat. Sauté the onions and parsley until the onion is soft and translucent. Increase the heat, add the lamb, and cook until evenly browned. Drain off the excess fat and set aside.

3. 3

   In a large bowl, combine the tomatoes, Italian seasoning, and salt and pepper. Chop the tomatoes and mix well with the seasonings. Set aside.

4. 4

   In a saucepan over medium heat, melt 2 tablespoons butter. Stir in the flour until smooth. Whisk the milk and egg together, then gradually whisk into the flour mixture. Cook, stirring constantly, until thick and smooth. Remove from the heat and stir in the cheese.

5. 5

   In the casserole dish, place 1/3 of the potato slices on the bottom, covering as well as possible. Top with half of the meat mixture, followed by half of the tomato mixture. Repeat the layers, ending with a layer of potatoes. Spread the cheese sauce evenly over the top.

6. 6

   Cover and bake in the preheated oven for 1 1/2 hours. Remove the cover and bake 30 minutes longer, or until lightly browned.

• Calories 674.23 kcal High
• Protein 33.43 g Good Source
• Carbs 31.94 g Moderate
• Total Fat 44.57 g High
• Saturated Fat 22.04 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 163.11 mg High
• Sodium 728.14 mg High
• Fiber 4.09 g Moderate
• Sugar 6.56 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 159.52 mg Moderate
• Iron 3.34 mg Moderate
• Potassium 706.6 mg Moderate
• Vitamin A 41.29 mcg_rae Low Source
• Vitamin C 0.99 mg Low Source
• Vitamin D 1.11 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅