dinner

Moussaka (Greek Spiced Lamb and Eggplant Casserole)

Name: Moussaka (Greek Spiced Lamb and Eggplant Casserole)
Ingredients: 190.5 g Ground Turkey, raw (substitute for lamb to manage fat/cal); 263.0 g Zucchini, sliced into rounds (base layer); 197.3 g Sweet potato, cooked and mashed; 7.2 g Olive oil; 65.7 g Spinach, fresh (for aromatic base)

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Ground Turkey, raw (substitute for lamb to manage fat/cal)190.5 g

Zucchini, sliced into rounds (base layer)263.0 g

Sweet potato, cooked and mashed197.3 g

Olive oil7.2 g

Spinach, fresh (for aromatic base)65.7 g

Instructions

Preheat your oven to 375 deg F (190 deg C). In a skillet, brown the ground turkey until fragrant and deeply caramelized. Season with cinnamon, nutmeg, salt, and black pepper.

In a separate dish, steam the zucchini rounds until tender, then pat dry to prevent excess moisture.

Layer the base of a small baking dish with the zucchini rounds. Spread the spiced turkey mixture over the zucchini.

Top with the mashed sweet potato, which acts as a vibrant, nutrient-dense finish instead of a traditional roux-based béchamel.

Bake for 25 minutes until the top is slightly golden and the edges are bubbling.

Before serving, wilt the fresh spinach in a pan with a drop of water and a pinch of salt. Serve the Moussaka hot, garnished with a sprinkle of fresh cinnamon and the side of wilted spinach.