No Eggplant Moussaka

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons butter
• 2 onions, chopped
• 1 tablespoon chopped parsley
• 2 pounds ground lamb
• 2 (16 ounce) cans whole peeled tomatoes
• 1 tablespoon Italian seasoning
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 beaten egg
• 1/2 cup shredded sharp Cheddar cheese
• 4 potatoes, peeled and thinly sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt 2 tablespoons butter in a large skillet over medium heat. Add the chopped onions and cook for 6 minutes, stirring, until soft.

2. Add the ground lamb, breaking it up, and cook for 10 minutes until no pink remains and it reaches 160°F (71°C). Drain excess fat.

3. Stir in the whole peeled tomatoes, crushing them with a spoon, along with the Italian seasoning, salt and pepper. Simmer uncovered for 30 minutes, stirring occasionally, until thick. Stir in the parsley.

4. While the sauce simmers, place the sliced potatoes in a pot, cover with boiling water and cook for 8 minutes until just tender. Drain well.

5. Preheat the oven to 350°F (175°C).

6. Melt the second 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and simmer 5 minutes until thickened.

7. Reduce the heat to low. Stir in the cheddar until melted. Whisk a spoonful of the hot sauce into the beaten egg, then stir the egg back into the sauce and heat until it reaches 160°F (71°C). Do not boil.

8. Layer half the potatoes in a 9x13 inch baking dish, spread the lamb sauce over them, then add the remaining potatoes. Pour the cheese sauce evenly on top.

9. Bake for 50 minutes until golden and bubbling. Let rest for 10 minutes before cutting.