Moussaka-Style Lasagna with Eggplant & Spinach

Moussaka-Style Lasagna

with Eggplant & Spinach

2 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Moussaka-Style Lasagna with Eggplant & Spinach
Title

Moussaka-Style Lasagna

Prepare the ingredients:
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.

Roast the eggplant:
Start the meat sauce:
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.

Finish the meat sauce:
Make the béchamel sauce:
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!

Assemble & bake the lasagna:
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