Authentic moussaka with layers of rich lamb & beef ragu, roasted sliced eggplant, and potatoes finished off with a creamy bechamel, feta cheese, and parsley.
Shelf-life: Day of delivery plus 5 days
760 calories per person
Mediterranean diet, Soy free, High in Fibre, Heartier portion
Product suitable for Freezing.
- Preheat oven to 400F.
- Remove film from tray of moussaka, place in centre of oven and cook for 45-50 minutes until light golden brown & piping hot
- Remove from oven, leave to stand for 10 minutes for firm up. Serve using a fish spatula
Milk 2% fat, Potatoes, Eggplant, Lamb (All natural, USDA approved from Colorado United States), Beef ground (All natural, USDA choice from Midwest United states), Tomatoes, Wheat flour, Carrot, Whole egg, Onion, Cremini mushrooms, Butter, Tomato puree, Parmesan, Feta cheese, Red wine, Garlic, Sunflower oil, Celery, Lentils, Heavy Cream, Sugar, Chicken Stock, Olive oil, Salt, Parsley, Oregano, Black pepper, Nutmeg, Cinnamon, Oregano dried, Mint dried.
Allergens: Eggs, Gluten, Milk
Calories 760, Fat 41g, Saturated Fat 18g, Protein 32g, Fibre 8g, Carbohydrates 65g, Total Sugars 20g, Sodium 1470mg
I took the advice of another reviewer and transferred to a metal pan and baked at 400 degrees for 50 minutes and let it set up for 10. Was absolutely delicious and filling. Plenty of cheesy goodness, meat and potatoes. I don’t even particularly love eggplant but baked this way, they were soft and easy to eat. Also well seasoned! First dish I didn’t have to add salt to. I guess Americans have been brainwashed by Big Food to think sodium is the demon that will kill them, not the mountains of sugar in everything they eat. Sad really.
Very good and very easy.
Liked it, but decided I really don't like eggplant. Rest of it was great.
Moussaka is my favorite dish. I make a good one. When I saw this on the menu I was really looking forward to it, but then I read the reviews and they were not so good. I noticed a common thread in them, the item didn’t seem to be baked enough. I made 3 small adjustments; first I transferred the meal to a metal loaf pan which was very easy since it is encased in a paper sleeve, second I increased the temp to 425, third I increased the baking time to 50 minutes. Then I let it set up for 15 minutes. IT CAME OUT BEAUTIFULLY! DELICIOUS! As good as my own. Eggplant cooked perfectly. Very meaty. So much food, we were quite content after.
Way too much sodium. Not tasty.