Lamb Moussaka

• 2 1/2 pounds eggplant 3 large
• 1 tablespoon salt
• 1/4 cup olive oil
• 3 zucchini sliced, 1/4 inch thick
• 2 pounds ground lamb
• 2 onion mediums, chopped
• 2 garlic chopped
• 1 tablespoon dried oregano leaves
• 1 can diced tomatoes undrained
• 1 can tomato paste
• 1/2 cup dry red wine optional
• 1/2 cup fresh parsley chopped
• 1 salt and pepper, to taste
• 1 cup margarine
• 1/2 cup all purpose flour
• 4 cups lactose-free milk Natrel
• 1 teaspoon salt
• 4 egg beaten
• 3 cups mozzarella cheese lactose free, shredded

1. CUT eggplant into 1/4" (5mm) thick slices. Layer in colander, sprinkling each layer with salt. Let stand 30 minutes.
2. RINSE eggplant; pat dry. Place in single layer on baking sheet. Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.
3. SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.
4. Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes. Drain off fat. Add onions, garlic and oregano. Cook on medium for 5 minutes. Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.
5. White Sauce:MELT margarine in large saucepan. Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened. Add salt and nutmeg. Add a bit of hot mixture to beaten eggs then return to saucepan and cook 2 minutes longer, stirring occasionally.

salt, olive oil, zucchini, ground lamb, onion, garlic, oregano, tomatoes, tomato paste, red wine, parsley, salt, margarine, flour, lactosefree milk natrel, salt, egg, mozzarella cheese

Taken from www.yummly.com/recipe/Lamb-Moussaka-1660453 (may not work)