Moussaka Lasagna

Ingredients

• 1 sweet yellow onionNutrition
• 1 tbsp extra virgin olive oilNutrition
• 16 oz extra lean ground beefNutrition
• 1 1/2 unpeeled eggplantNutrition
• 1 tsp crumbled whole bay leafNutrition
• 50 g mozzarella cheese (part skim milk)Nutrition
• 1 bay leafNutrition
• 1 tsp celery seedNutrition
• 1 tsp ground oreganoNutrition
• 1 tsp black pepperNutrition
• 2 cloves garlicNutrition
• 1 1/2 cups pieces or slices mushrooms slicedNutrition
• 1 cup chopped green pepperNutrition
• 1 can tomato pasteNutrition
• 1/2 cup waterNutrition
• 2 tbsps parmesan cheeseNutrition
• 15 oz no salt added tomato sauce (canned)Nutrition

Directions

1. 1In a large saucepan heat olive oil. Add onions and garlic, sauté until soft, add mushrooms and peppers and cook until mushrooms start to shrink and are starting to brown.
2. 2Add ground beef and cook until browned. Add tomato sauce, water and paste and bring to a boil.
3. 3Reduce to medium and add pepper, celery seed, oregano, whole bay leaf and simmer, stirring occasionally until eggplant is prepared. (If like to use salt I recommend sea salt to taste.)
4. 4To prepare eggplant, slice into 1/4 inch thick slices. Brown slices in a non-stick pan, you can use cooking spray like Pam if you like.
5. 5Pre-heat oven to 350° F (175° C). In an 8x11" glass baking dish ladle half of your meat sauce, cover with a layer of eggplant and sprinkle with half of your mozzarella cheese.
6. 6Add the other half of your meat sauce, cover with remaining eggplant.
7. 7Sprinkle the top with the remaining mozzarella and sprinkle on parmesan sparingly.
8. 8Bake for 60 minutes. Allow to rest for 10 minutes before serving.

Nutrition per serving

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