Moussaka
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
632
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 632 cal. | (30 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,120 mg | (28 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 9 ozs ground Beef
- 9 ozs ground Pork
- 1 onion
- 2 cloves garlic cloves
- 5 Tbsps olive oil
- 2 Tbsps tomato puree
- 1 tsp oregano (dried)
- 1 bunch parsley
- salt
- freshly ground peppers
- 3 Tbsps lemon juice
- 5.333 cups waxy potatoes
- 21 ozs medium-sized Zucchini
- 1.333 cups Greek Feta
- 0.15 cup butter
- ¼ cup flour
- 2 cups milk
- Nutmeg
- butter (for the dish)
- parsley (to garnish)
Product recommendation
Can be frozen.
Preparation steps
1.
Peel and dice the onion and garlic. Heat 1 tbsp oil and sweat the onion and garlic until translucent. Add the mince and fry over a medium heat, breaking it up to brown right through. Then stir in the tomato puree, tomatoes with their juice and oregano. Simmer without a lid for 20 minutes. Wash the parsley, pick off and finely chop the leaves and stir in. Season well with salt, pepper and lemon juice.
2.
Peel, wash and thinly slice the potatoes. Lay on a baking tray, sprinkle with 2 - 3 tbsp olive oil and cook in a hot oven (250 °C) for about 10 minutes.
3.
Meanwhile, wash, trim and slice the courgettes.
4.
Grease a baking dish and cover the base with a layer of potato slices, using a quarter of the potatoes. Then cover with half of the mince sauce and half of the courgettes. Scatter with 50 g of crumbled feta. Now add another layer of potatoes, using another quarter of the potatoes and cover with the remaining mince and courgettes. Add a further 50 g cheese and arrange the remaining potato slices on top. Season each layer with salt and pepper.
5.
For the sauce, melt the butter and heat until it foams, then stir in the flour and cook without browning. Stir in the milk and bring to the boil, then simmer over a low heat without a lid for 10 minutes. Crumble the rest of the feta, add to the sauce and puree briefly. Season with salt and pepper and add nutmeg and lemon juice to taste. Pour the sauce over the moussaka and bake in a preheated oven (180°C) for about 45 minutes. Cut into portions and served garnished with parsley.
