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Individual Moussakas https://www.metro.ca/userfiles/image/recipes/moussaka-portions-individuelles-6725.jpg PT25M PT1H05M PT1H30M
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.
20
5 1 5 5
2 baby eggplant, sliced into thin rounds 1 medium zucchini, sliced into thin rounds 2 medium white potatoes, peeled and sliced into thin rounds olive oil To taste Salt and freshly ground pepper 2 Tbsp. (30 mL) olive oil 1/2 lb (225 g) lean ground beef 2 clove garlic, minced 1/2 tsp. (2 mL) ground cinnamon 1/3 cup (80 mL) raisins, coarsely chopped 2 cups (500 mL) prepared store bought béchamel (white sauce) 1 large egg 125 g grated romano and parmesan cheese 1 cup (250 mL) ricotta cheese 1 tsp. (5 mL) paprika
Individual Moussakas

Individual Moussakas

Rate this recipe
1 Vote
20
servings
0:25
Preparation
1:05
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    baby eggplant, sliced into thin rounds
  • 1
    medium zucchini, sliced into thin rounds
  • 2
    medium white potatoes, peeled and sliced into thin rounds
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    SELECTION POTATOES

    SELECTION POTATOES

    $1.99 ea.

    540 ml SELECTED VARIETIES


    LPC CREAMER POTATOES

    LPC CREAMER POTATOES

    $3.99 ea.

    680 g, PRODUCT OF CANADA CANADA No. 1 GRADE SELECTED VARIETIES


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    540 ml SELECTED VARIETIES



  • olive oil
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    SAVE $5.00
    MONINI EXTRA VIRGIN OLIVE OIL

    MONINI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    1 L


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $20.99 ea.

    3 L SELECTED VARIETIES



  • To taste Salt and freshly ground pepper
  • 2 Tbsp.
    (30 mL)
    olive oil
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    SAVE $5.00
    MONINI EXTRA VIRGIN OLIVE OIL

    MONINI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    1 L


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $20.99 ea.

    3 L SELECTED VARIETIES


  • 1/2 lb
    (225 g)
    lean ground beef
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    BEYOND MEAT PLANT-BASED BURGERS, GROUND OR CHICKEN TENDERS

    BEYOND MEAT PLANT-BASED BURGERS, GROUND OR CHICKEN TENDERS

    $4.99 ea.

    226 - 340 g


    BEYOND MEAT PLANT-BASED BURGERS, GROUND OR CHICKEN TENDERS

    BEYOND MEAT PLANT-BASED BURGERS, GROUND OR CHICKEN TENDERS

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    226 - 340 g


    PLATINUM GRILL ANGUS LEAN GROUND CHUCK

    PLATINUM GRILL ANGUS LEAN GROUND CHUCK

    $7.44 /lb


  • 2
    clove garlic, minced
  • 1/2 tsp.
    (2 mL)
    ground cinnamon
  • 1/3 cup
    (80 mL)
    raisins, coarsely chopped
  • 2 cups
    (500 mL)
    prepared store bought béchamel (white sauce)
  • 1
    large egg
  • 125 g
    grated romano and parmesan cheese
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    2 for/ $14.00

    400 g OR 300 - 320 g SELECTED VARIETIES


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    620 g SELECTED VARIETIES


  • 1 cup
    (250 mL)
    ricotta cheese
  • 1 tsp.
    (5 mL)
    paprika
Imprimer ma sélection

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.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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