Moussaka

Ingredients

• 1 lb (454 g) raw extra lean ground beef
• 2 tsp (10 mL) canola oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• ½ tsp black pepper
• ¼ tsp cinnamon
• 2 tsp dried oregano
• 1 can (28 oz/796 mL) no sodium added diced tomatoes
• 1 eggplant, sliced into thin rounds
• 2 medium zucchini, sliced into thin rounds
• 2 large red skinned potatoes, washed and sliced into thin rounds
• 2 large eggs, lightly beaten
• ½ cup plain 2% Greek yogurt
• ½ cup low fat ricotta cheese
• ⅛ tsp ground nutmeg

Directions

• Preheat oven to 400°F (200°C).
• Cook ground beef in a large skillet over medium heat until no longer pink; drain fat. Remove beef from skillet; set aside.
• Add 1 tsp oil to the same pan and heat over medium heat.
• Cook onions for 3-4 minutes until translucent.
• Add garlic and cook for 1 minute more.
• Add cooked ground beef, black pepper, cinnamon, oregano, and diced tomatoes. Lower heat and simmer until thickened, approximately 20 minutes.
• Line two baking sheets with parchment paper.
• Lay the eggplant, zucchini, and potato in a single layer on the baking sheets and bake for 10 minutes or until just tender.
• Remove from oven and lower oven temperature to 350°F (175°C).
• Beat eggs in a bowl.
• Mix in Greek yogurt, ricotta cheese, and nutmeg.
• Grease a 13 x 9-inch (3 L) baking dish with remaining tsp of oil or line with parchment paper.
• Layer potato slices on the bottom of the pan, overlapping if necessary.
• Spread on half the meat sauce.
• Arrange eggplant and zucchini slices in an even layer on top of the meat sauce.
• Layer on remaining meat sauce.
• Top with cheese mixture.
• Bake, uncovered, for 40 minutes.
• Allow moussaka to cool for 5 minutes before slicing and serving.