Lamb Moussaka

I love this dish it is like Greek style lasagna, the components are easy to make, very delicious, and when put together tastes just heavenly!

Lamb Sauce

1-1/2 lbs of ground Lamb or combination of ground beef and lamb
2-3 tablespoons Extra Virgin Olive Oil
1 teaspoon salt
1/2 teaspoon pepper
1-2 medium onions, diced
2-3 garlic cloves, minced
2 tablespoons fresh oregano chopped or
1 tablespoon dried oregano
1/2 teaspoon nutmeg
28 ounce can of San Marzano whole tomatoes
1 cup water, or red wine
2 tablespoons tomato paste

Heat olive oil in large Dutch oven, add onions and sauté until soft, but not brown, add garlic and dried oregano, stir well, add meat, brown well, mixing onions, oregano and garlic in with the meat to give it extra flavour, once meat is browned, spoon off some of the extra fat, then add tomatoes, breaking them up, stir well, add 1 cup of wateror red wine and Tomato paste, simmer until you can smell the oregano. Taste for salt and pepper, add a little more to taste.
Vegetable Layer
6 large cooked potatoes peeled sliced into 1/4 inch slices
2 large eggplant, peeled, sliced lengthwise, salted and oiled lightly, baked in 350 degree F oven until softened but not mushy and/or
4 zucchini sliced lengthwise, salted and lightly oiled baked in 350 degree oven until softened but not mushy

Bechamel Sauce
1/3 cup butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 -1/2- 3-1/2 cups milk it needs to be thick, but still liquid enough to pour
3-4 eggs beaten in small bowl
3/4 cup grated Romano cheese
Melt butter in large 4-6 cup microwaveable measuring cup or bowl until bubbling about 40 seconds, add flour, salt and pepper, put back into microwave for 20 seconds, add milk a little at a time whisking after each bit to the flour/ butter mixture so it is well incorporated, put back into microwave for 5-9 minutes stirring occasionally until thickened, remove then add 1/2 the cheese, stir well, then add a little of the hot mixture to the beaten eggs stirring well, add a little more hot mixture to the eggs then add all of the egg mixture to the white sauce, whisk well, set aside.
To assemble:
In a 9x13x3 inch pan, or individual dishes, layer potatoe, eggplant, zucchini, meat sauce, sprinkle with a bit of cheese, repeat as necessary, then add the bechamel sauce evenly over the top, sprinkle with the remaining cheese, bake in a 375 degree oven until the bechamel has puffed up and is golden brown, about 45-55 minutes. Remove from oven, let stand for 15 minutes then slice and serve. If using individual dishes, bake at 375 degree F for 35-40 minutes.
Note: you can freeze this casserole before adding the bechamel sauce, wrap well, then when ready to eat, make the bechamel sauce, top the defrosted dish and bake as directed.