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
615 kcal
9g
45g
36g
45 mins
Introduction
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!
Natasha ❤️️
Method
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Firstly, preheat oven to 375F or 160C
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Then to make the meat layer, heat the oil in a large pan and add the ground lamb. Cook until browned.
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Next, add the other meat sauce ingredients, and let simmer for 30 minutes.
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Spray a baking dish with non-stick baking spray and add a little of the meat sauce to the base.
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Again, layer the eggplant slices with the meat sauce, adding some shredded cheese to each layer. Finish with the meat sauce.
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To make the topping, combine the topping ingredients together in a bowl. Spread over the meat and eggplant.
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Lastly, bake for 30 minutes 🍆
Serve hot from the oven with a side of Netflix 😉
Nutrition Information
This Mouthwatering Keto Moussaka makes 4 servings!