Zucchini And Sweet Potato Moussaka - cooking recipe

Ingredients

450 g sweet potatoes, peeled and chopped
3 tbsp oil
1 None onion, peeled and finely chopped
400 g beef mince
1 cloves garlic, peeled and finely chopped
400 g can tomatoes
1/4 tsp ground allspice
1/4 tsp ground cinnamon
4 sprigs fresh oregano, 2 sprigs set aside for garnish, 2 sprigs roughly chopped
600 g courgettes, thinly sliced
170 ml semi-skimmed milk
1 tbsp plain flour
2 None eggs, beaten
150 g Greek yogurt
50 g Parmesan, grated

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes in boiling salted water for 20 mins. Drain and allow to cool. Cut into 1/8 inch thick slices.
Heat 1 tbsp oil in a frying pan and saute the onion until softened. Add the beef and fry for 5 mins. Add the garlic, tomatoes, allspice and cinnamon and season to taste. Simmer over medium heat until the liquid has evaporated. Stir in the chopped oregano.
Heat 2 tbsp oil in a frying pan and saute the zucchini for 2 mins, turning. Season to taste and set aside on paper towels.
In a saucepan, mix the milk and flour, then beat in the eggs. Bring slowly to a boil, stirring constantly. Season to taste and set aside 4 tbsp sauce in a bowl.
In a lasagne dish, layer half the zucchini, half the beef mixture, half the sauce and half the sweet potatoes. Repeat. Stir the yogurt into the reserved sauce and spread on top. Sprinkle with Parmesan. Bake for 45 mins. Garnish with oregano and serve.