Moussaka-Style Lasagna with Eggplant & Spinach

Moussaka-Style Lasagna

with Eggplant & Spinach

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

Get Cooking
fresh
ingredients
Moussaka-Style Lasagna with Eggplant & Spinach
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.

Roast the eggplant:
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.

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.

Finish the meat sauce:
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.

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.

Assemble & bake the lasagna:
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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: