Individual Moussakas
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 5 min |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Saputo |
Recipe ingredients
- 2 baby eggplant, sliced into thin rounds
- 1 medium zucchini, sliced into thin rounds
- 2 medium white potatoes, peeled and sliced into thin rounds
- Sufficient quantity olive oil
- To taste salt and freshly ground pepper
- 30 mL (2 Tbsp.) olive oil
- 225 g (1/2 lb.) lean ground beef
- 2 cloves garlic, minced
- 2.5 mL (1/2 tsp.) ground cinnamon
- 75 mL (1/3 cup) raisins, coarsely chopped
- 500 mL (2 cups) prepared store bought béchamel (white sauce)
- 1 large egg
- 125 g (1 container) Saputo grated romano and parmesan cheese
- 250 mL (1 cup) Saputo ricotta cheese
- 5 mL (1 tsp.) paprika
Preparation
Preheat oven to 200°C (400°F).
On a parchment-lined baking sheet, arrange the vegetable rounds in a single layer. Drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 30 minutes or until the potatoes are just cooked through and the other vegetables are turning brown.
In a large skillet, sauté the beef in olive oil until no longer pink. Stir in the garlic, cinnamon and raisins and cook for 1 minute more. Remove and set aside.
In a large bowl whisk together the béchamel, egg and grated romano and parmesan. Set aside.
Assemble the individual moussakas: Divide half the roasted vegetables equally among 6 250 mL (1 cup) ramekins. Spoon in half the béchamel mixture, the beef mixture, the remaining vegetables, the ricotta, and then the remaining béchamel. Sprinkle the tops with paprika. Bake in preheated oven for 35 minutes or until the béchamel is slightly golden and the moussakas are heated through. Serve hot.
Suggestion
These hearty little moussakas are quite filling and go nicely with a tomato salad or tossed greens. To make one large moussaka casserole, follow the recipe and adjust the cooking time to about one hour. The moussakas may be made in advance and refrigerated, tightly covered, for up to 24 hours. Once cooked they may be cooled and refrigerated for up to 2 days wrapped tightly in plastic wrap. Reheat in the oven or microwave.All rights reserved © Saputo inc. 2010
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