Classic Greek Lamb Moussaka

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

Classic Greek Lamb Moussaka

YOUR SOLIN GENERATED RECIPE

Classic Greek Lamb Moussaka

Roasted eggplant and potato layers topped with a savory lamb ragu and a creamy, protein-packed yogurt bechamel that emerges from the oven golden brown.

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NUTRITION

531kcal
Protein
52.8g
Fat
29.0g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

3.75 oz ground lamb

1 cup eggplant

0.25 medium potato

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

2 large egg whites

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant and potato into thin rounds.

  • 2

    Place eggplant and potato slices on a baking sheet lined with parchment paper, brush lightly with half the olive oil, and roast for 15-20 minutes until tender.

  • 3

    While vegetables roast, heat the remaining olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent.

  • 4

    Add the ground lamb to the skillet, breaking it up with a spoon, and cook until browned. Drain any excess fat.

  • 5

    Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.

  • 6

    In a small bowl, whisk together the Greek yogurt, egg whites, and parmesan cheese to create the topping.

  • 7

    In a small oven-safe dish, layer the roasted potatoes at the bottom, followed by the lamb mixture, and then the roasted eggplant.

  • 8

    Pour the yogurt mixture over the top, spreading it evenly to the edges.

  • 9

    Bake for 20-25 minutes until the topping is set and lightly golden. Let rest for 5 minutes before serving.

Classic Greek Lamb Moussaka

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

Classic Greek Lamb Moussaka

YOUR SOLIN GENERATED RECIPE

Classic Greek Lamb Moussaka

Roasted eggplant and potato layers topped with a savory lamb ragu and a creamy, protein-packed yogurt bechamel that emerges from the oven golden brown.

NUTRITION

531kcal
Protein
52.8g
Fat
29.0g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

3.75 oz ground lamb

1 cup eggplant

0.25 medium potato

0.25 cup tomato puree

0.5 cup non-fat Greek yogurt

2 large egg whites

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant and potato into thin rounds.

  • 2

    Place eggplant and potato slices on a baking sheet lined with parchment paper, brush lightly with half the olive oil, and roast for 15-20 minutes until tender.

  • 3

    While vegetables roast, heat the remaining olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent.

  • 4

    Add the ground lamb to the skillet, breaking it up with a spoon, and cook until browned. Drain any excess fat.

  • 5

    Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.

  • 6

    In a small bowl, whisk together the Greek yogurt, egg whites, and parmesan cheese to create the topping.

  • 7

    In a small oven-safe dish, layer the roasted potatoes at the bottom, followed by the lamb mixture, and then the roasted eggplant.

  • 8

    Pour the yogurt mixture over the top, spreading it evenly to the edges.

  • 9

    Bake for 20-25 minutes until the topping is set and lightly golden. Let rest for 5 minutes before serving.