Moussaka-Style Lasagna

with Eggplant & Spinach

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this recipe, we’re taking a traditional Greek dish and adding a little something. Moussaka usually consists of eggplant, tomato and ground (or minced) meat baked with béchamel sauce. But there’s one small problem. If cut right after baking, the rich layers tend to slide apart. The dish needs time to set and cool. (The word “moussaka” actually comes from an Arabic word meaning “chilled.”) In our version, adding pasta sheets in between the layers of sauce and filling eliminates lengthy resting periods, yielding a gorgeous dish straight from the oven.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

8 oz Ground Beef
9 oz Oven-Ready Lasagna Noodles
1 15-Ounce Can Crushed Tomatoes
1 cup Low-Fat Milk
4 oz Baby Spinach
1 Eggplant
1 Orange
1 Yellow Onion
2 Tbsps Golden Raisins
2 Tbsps All-Purpose Flour
2 tsps Moussaka Spice Blend (Dried Greek Oregano, Ground Coriander, Sumac, Ground Cinnamon & Aleppo Pepper)
¼ cup Crumbled Feta Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the stem off the eggplant; cut the eggplant into ¼-inch-thick slices. Using a peeler, remove the rind of the orange, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Cut off and discard the remaining peel and pith of the orange. Cut out the segments (or supremes) from between the membranes; place the supremes in a bowl. Squeeze the juice from the membranes over the supremes. Peel and small dice the onion.

2 Roast the eggplant:

Place the eggplant slices on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss gently to coat and arrange in a single, even layer. Roast 16 to 18 minutes, or until tender and browned. Remove from the oven.

3 Start the meat sauce:

While the eggplant roasts, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Transfer to a bowl, leaving any drippings in the pot.

4 Finish the meat sauce:

Add the onion to the pot of drippings. Cook on medium, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend and all but a pinch of the orange zest; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the crushed tomatoes, raisins and cooked beef. Simmer, stirring occasionally, 10 to 12 minutes, or until reduced. Remove from heat; stir in the spinach and orange supremes and juice. Season with salt and pepper to taste.

5 Make the béchamel sauce:

While the meat sauce simmers, in a separate, medium pot, heat 2 tablespoons of olive oil on medium-high until hot. Whisk in the flour and remaining orange zest. Cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Slowly whisk in the milk and ¼ cup of water until no lumps remain. Cook, whisking frequently, 4 to 6 minutes, or until thickened. Season with salt and pepper to taste and remove from heat.

6 Assemble & bake the lasagna:

Spread a thin layer of meat sauce onto the bottom of an ovenproof baking dish. Evenly distribute a layer of eggplant on top of the sauce. Top with a layer of lasagna noodles. Spread with a layer of béchamel sauce. Repeat layering until the dish is filled. Sprinkle with the feta cheese. Cover the lasagna with an oiled sheet of foil. Bake 9 to 11 minutes, or until hot. Remove the foil and bake 3 to 5 minutes, or until browned. Let stand for 2 minutes before serving. Enjoy!