Moussaka

Ingredients

• 1 kg of zucchini
• salt and pepper
• olive oil
• Grated Parmigiano Reggiano
• 4 large potatoes
• 80 grams of butter
• 120 grams of flour
• 600 ml of whole milk
• salt and pepper
• A pinch of walnut and nutmeg
• A good amount of cinnamon, even just a teaspoon, is enough.
• 1 yellow onion
• 600 grams of ground lamb
• salt and pepper
• A glass of red wine
• 400 ml of tomato puree

Wash the apples and cook them in boiling water until they are tender. Then drain them and cut them into thick slices.

Wash the zucchini, cut them into slices about 1 cm thick, and sauté them in olive oil for about 5 minutes.

Chop the onion and place it in a pot with a drizzle of olive oil.

Add the ground meat and tomato puree. Stir well and cook over medium heat for 10 minutes.

In an oven-safe dish, arrange a layer of sliced apples on the bottom, followed by a layer of cooked zucchini.

On the top of the zucchini, add a layer of meat sauce, chopped salad, and hard-boiled eggs, along with a pinch of oregano and chopped garlic.

Repeat the previous steps, alternating layers of ground apple, zucchini, and meat sauce, finishing with a layer of zucchini.

For the béchamel sauce, melt the butter in a saucepan. Add the flour and mix well. Gradually add the milk, stirring constantly.

Add the salt, pepper, chopped walnuts, nutmeg, and cinnamon. Continue to stir until you reach a smooth, thick consistency.

Pour the béchamel sauce over the moussaka and cover it with grated Parmigiano Reggiano.

Bake in a preheated oven at 180 °C for approximately 40 minutes, or until the surface is golden brown.