Vegetable Lamb Moussaka

• 4 tablespoons olive oil
• 1 1/3 pounds minced lamb
• 2 cups spring onions sliced
• 3 cloves garlic finely chopped
• 4 tomatoes chopped
• 2 tablespoons tomato paste
• 1 tablespoon dried oregano
• 2 teaspoons paprika
• 4 7/8 cups courgette sliced
• 1 11/16 cups semi-skimmed milk
• 4 medium eggs
• 3 7/8 tablespoons plain flour
• 2 1/8 tablespoons butter
• 1 1/8 pounds potatoes peeled and sliced
• 1 9/16 cups cheese
• 2 stems parsley chopped

1. Heat 2 tbsp oil in a pan and brown the ground lamb. Add the green onions, garlic, tomatoes, tomato paste, oregano and paprika and season with salt and pepper and add a pinch of cinnamon. Heat the remaining oil in a separate pan and fry the zucchini slices in it.
2. Mix the milk, eggs and flour in a saucepan over a medium heat, stir in the butter and gently whisk until thickened. Season with salt and pepper.
3. Layer the lamb, zucchini and potatoes in a greased baking dish. Finish by topping with 3/4 of the cheese, then the white sauce and a sprinkling of the remaining cheese. Bake for 45-50 minutes until golden brown and serve with a garnish of chopped parsley.

olive oil, lamb, spring onions, garlic, tomatoes, tomato paste, oregano, paprika, courgette, milk, eggs, flour, butter, potatoes, cheese, parsley

Taken from www.yummly.com/recipe/Vegetable-Lamb-Moussaka-1412434 (may not work)