MOUSSAKA

by Chef Scotty


RISE AND SHINE KAUT 43 OKC

1.12.16

 

Like any great classic home recipe, I have my own take on Greek Moussaka. Otherwise known as Greek Lasagna, Moussaka is a layered and baked meal in one combining a flavorful meat and tomato based layer rich in spice, a layer of potatoes, and classically a layer of eggplant, then topped with a rich béchamel sauce.


I’ve taken that version and added a few of my own touches, including roasted yellow squash and zucchini. Also adding lemon zest and feta to the béchamel adds another layer of flavor that I really enjoy. I hope you enjoy this as well OPA!!  


Ingredients: 

Extra Virgin Olive Oil (EVOO) 

2 pounds lean ground beef (I used a lean 90/10) 

1 large yellow onion diced 

3 cloves garlic smashed and minced 

1 large or 2 medium sized eggplant, yellow squash and zucchini slice 1/4” thick lengthways

1-2 russet potatoes washed, peeled, and sliced 1/4” thick at an angle . Keep in water to prevent browning 

1- 28 ounce can diced Italian (Roma or plum) tomatoes with the juice 

1 cup red wine 

4 tablespoons dried oregano 

3 teaspoons ground cinnamon

1 teaspoon All-Spice

3 Star Anise 

2 tablespoons In The Kitchen With Scotty “Cook’s Line” Seasoning or Salt and Pepper to taste plus extra for roasting vegetables.

 

Béchamel 

 4 tablespoons butter

1/4 cup flour 

2 cups whole milk 

1/2 cup shredded parmesan 

2 ounces crumbled Feta cheese 

1 teaspoon fresh lemon zest 

 

 

Make: 

  1. Preheat your oven to 400 degrees. On a prepared sheet pan(s) lay out the slices of eggplant, squash, and zucchini. Drizzle with EVOO and sprinkle with “Cook’s Line” Seasoning. Roast approximately 20 minutes until golden. Remove from the oven and set aside. 
  2. In a heavy bottom pot, begin heating the olive oil and slowly cook the onion, and garlic until tender. Add the oregano and and cook in some more. Begin slowly adding the ground beef in batches; Not all at once, as you’ll make the mixture too watery. Drain any excess grease when all is browned. 
  3. To the browned meat and onions, add the cinnamon, all spice, star anise, and two tablespoons of Cook’s Line Seasoning. Slowly mix and cook in. Add the red wine, followed up with the canned tomatoes. Set the heat to low, and slowly stew for approximately 30 minutes.
  4. While that’s cooking away begin your béchamel sauce. In a sauce pan, begin creating your roux by melting the butter and adding the flour. Cook slowly for 3 minutes and until golden. Add in the milk and mix vigorously until all clumps have dissipated. Cook to a slight thickening and add the shredded parmesan. Mix well until melted. Add the Feta and Lemon zest. The Feta will NOT melt in, so don’t work yourself to a frazzle trying to get the sauce smooth. Taste for seasoning and adjust with Cook’s Line or salt and pepper. Set aside. 
  5. Lower the oven to 375 degrees on the “bake” setting. Begin preparingyour favorite lasagna pan, or deep sided baking pan. To the bottom add a spoonful of the meat sauce and spread out evenly. Layer with the sliced potatoes, more meat sauce, zucchini and squash, more sauce, a layer of the roasted eggplant, and end with meat sauce. Leave around 1- 1.5” from the top for your béchamel sauce. Place in to the oven and bake approximately 40 minutes. 
  6. Remove from the oven and top the Moussaka with your béchamel sauce. Return to the oven and finish cooking 20-25 minutes or until golden brown on top. 
  7. Let the Moussaka rest at least 10 minutes before cutting. Cut in to squares, or just scoop out in to a plate. As I type, mine has rested plenty and ready for me to dig in…. so I’m out of here. ENJOY!!

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty