Musaka recipe for vegetables and meat step by step
The mixture of the three cheeses gives it a delicious melted cheese flavor; it also acts as a substitute for bechamel, making the dish lighter. To make this vegetable and meat mousse we have decided to use lamb, so that the flavor of the dish is even more intense.
Stay and discover with us how to make vegetable and meat musical, an exceptional dish that will not leave anyone indifferent.
Ingredients to make Musaka of vegetables and meat step by step:
- 2 eggplants
- 400 grams of minced lamb meat
- 2 garlic cloves
- 1 tablespoon oregano
- 2 small zucchini
- 150 grams of feta cheese
- 70 grams of breadcrumbs
- 1 tablespoon of honey
- 1 teaspoon salt
- 1 pinch of ground black pepper
- 2 tablespoons olive oil
- 250 grams of ricotta cheese
- 100 grams of grated mozzarella cheese
How to make Musaka of vegetables and meat:
- Peel and cut the aborigines lengthwise into slices one centimeter thick (we need 8 slices).
- We put them on a tray, sprinkle them with salt and leave them for about 30 minutes to release the water, then we dry them well with kitchen paper and we cook them on the griddle so that they are golden brown and reserve.
- In a bowl we put the minced lamb meat, the crushed garlic cloves and the grated zucchini, season with salt and pepper and mix well.
- Heat a frying pan with a tablespoon of oil and fry the meat mixture for about 10 minutes. Remove from the heat and let cool.
- Once cold, put it back in the bowl and add the crumbled feta cheese, breadcrumbs oregano and honey, mix and divide into four parts.
- We preheat the oven to 180 degrees.
- To form the vegetable and meat mousse, place 4 slices of aborigine in a baking dish, add a part of the meat mixture to each slice and spread with your hands so that they are well covered.
- We cover with the other slice of aborigine, we put a layer of ricotta cheese on top, spreading it as if it were a bechamel and, finally, we put the mozzarella cheese on top.
- We put the vegetable mousse in the oven for 15 minutes, keeping only the gratin function in the last 5 minutes, until we see that they are golden. And ready!
