Name: Lamb Moussaka with Béchamel Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz ground lamb; 1 medium eggplant; 0.25 medium potato; 0.25 tbsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.25 cup tomato puree; 0.25 tsp ground cinnamon; 0.25 tsp dried oregano; 0.33 cup Greek yogurt; 1 large egg; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lamb Moussaka with Béchamel Topping

Layers of roasted eggplant and potato are topped with savory lamb ragu and a creamy, golden Greek yogurt béchamel for a lightened Greek classic.

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NUTRITION

Protein

32.1g

Fat

31.3g

Carbs

49.5g

SERVINGS

1 serving

INGREDIENTS

2 oz ground lamb

1 medium eggplant

0.25 medium potato

0.25 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup tomato puree

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.33 cup Greek yogurt

1 large egg

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F.
2
Slice eggplant and potato into 1/4-inch rounds.
3
Brush vegetables with olive oil, season with salt and pepper, and roast on a baking sheet for 20 minutes.
4
In a skillet over medium heat, brown the ground lamb with onions and garlic until the meat is cooked through.
5
Stir in tomato puree, cinnamon, and oregano, then simmer for 5 minutes.
6
In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth.
7
Layer the roasted potatoes, then eggplant, then the lamb mixture into a small oven-safe baking dish.
8
Spread the yogurt mixture evenly over the top and bake at 375°F for 15-20 minutes until the topping is set and golden.