Moussaka with Potatoes and Zucchini

Ingredients

• 2 onions
• 2 Garlic cloves
• 5 tbsp olive oil
• 500 g ground beef
• 4 tbsp tomato paste
• 400 g peeled diced tomatoes (1 can)
• 1 tsp Dried oregano
• 800 g waxy potatoes
• 600 g zucchini
• 1 bunch parsley
• Salt
• pepper (from grinder)
• 1 tbsp Lemon Juice
• 200 g Greek feta
• 40 g Butter
• 40 g spelt whole grain flour
• 500 ml milk (3.5% fat)
• a pinch nutmeg powder

Instructions

1. 1.

   Peel and dice onions and garlic. Heat 1 tbsp olive oil in a pan. Sauté onions and garlic for 2 minutes over medium heat. Add ground beef and cook while stirring, then stir in tomato paste, tomatoes with juice, and oregano. Simmer uncovered for 20 minutes.

2. 2.

   Wash, peel, and slice potatoes thinly. Arrange side by side on a baking sheet, drizzle with 2–3 tbsp olive oil. Roast in preheated oven at 225 °C (fan 200 °C; gas: level 3–4) for about 10 minutes. Season potato slices with salt.

3. 3.

   Meanwhile wash, trim, and slice zucchini. Wash parsley, shake dry, pluck leaves, and finely chop. Add to the ground beef sauce. Season the meat sauce with salt, pepper, and lemon juice.

4. 4.

   Place a quarter of the potatoes in a baking dish, spread half of the meat sauce and zucchini over them. Sprinkle 50 g crumbled feta on top. Lay another quarter of potato slices over that, then cover with remaining meat sauce and zucchini. Sprinkle another 50 g feta and finish with the remaining potato slices.

5. 5.

   In a small saucepan melt butter over low heat, whisk in flour and let it brown slightly, then gradually pour in milk while stirring, bring to a boil and simmer gently for 2–3 minutes. Add the remaining crumbled feta, briefly blend, and season with salt, pepper, and nutmeg. Pour the sauce over the casserole. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 45 minutes. Cut into portions and serve.