Mouthwatering Keto Moussaka
You will need
- 1 tbs olive oil
- 1 lb ground lamb
- 2 tsp dried oregano
- 2 tsp minced garlic
- 1 tsp onion powder
- 1 tsp allspice
- Good dash of worcester sauce
- 8 oz canned tomato sauce
- Salt to season
FOR THE LAYERING
- non-stick spray
- 1 medium eggplant (aubergine) peeled and thinly sliced
- ½ cup shredded cheese (mozzarella is good)
FOR THE TOPPING
- 8 oz ricotta
- ½ cup shredded Parmesan
- 1 egg
- Pinch of nutmeg
Nutrition per serving
Classic recipes like Lasagna, Stews and Moussaka are great comfort foods and a big hit in most households. They can be cooked in batches, are super easy to make and require no fancy ingredients! This Mouthwatering Keto Moussaka is a real dinner treat. It’s a bowl of comfort and is a perfect Fall dish to throw in the oven for your evening dinner 😀.
For those of you who aren’t familiar with Moussaka, it’s a Greek take on Lasagna. The dish is very similar to lasagna except that you replace the pasta layers with eggplant (aubergine 🍆). This naturally makes the dish very low in carbs and so it is perfect for a quick keto dinner 🔥.
Hope you give it a go!
Firstly, preheat oven to 375F or 160C
Then to make the meat layer, heat the oil in a large pan and add the ground lamb. Cook until browned.
Next, add the other meat sauce ingredients, and let simmer for 30 minutes.
Spray a baking dish with non-stick baking spray and add a little of the meat sauce to the base.
Again, layer the eggplant slices with the meat sauce, adding some shredded cheese to each layer. Finish with the meat sauce.
To make the topping, combine the topping ingredients together in a bowl. Spread over the meat and eggplant.
Lastly, bake for 30 minutes 🍆
Serve hot from the oven with a side of Netflix 😉
This Mouthwatering Keto Moussaka makes 4 servings!