Meaty Moussaka

The Hubby really liked this meal!  Miss Mia liked it as well - she called it "CHEESE!"

Meaty Moussaka
~ adapted from EveryDay with Rachael Ray

4 T butter
1 small onion, chopped
1 pound ground beef
2 tsp ground cinnamon
1 tsp ground nutmeg
salt and pepper
8 oz tomato sauce
2 large eggs
2 T whole wheat flour
1 cup 1% milk
4 oz low fat cream cheese
1/2 cup reduced fat ricotta cheese

Preheat the oven to 350.  In a large skillet, heat 2 tablespoons butter over medium high heat.  Ad the onion and cook until softened, 3 to 5 minutes.  Add the beef and cook until no longer pink, about 5 minutes.  Stir in the cinnamon and nutmeg and season with salt and pepper.  Add the tomato sauce and cook 3 to 5 minutes.  Pour into an 8 inch square baking dish and set aside.

In a medium bowl, lightly beat the eggs and set aside.  In a small saucepan, melt the remaining 2 tablespoons butter over medium high heat.  Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds.  Slowly whisk in the milk until thickened.  Lower the heat to medium and stir in the cream cheese and ricotta; season with salt and pepper.  Whisk one quarter of the cheese sauce into the reserved eggs until smooth.  Whisk the egg mixture into the cheese sauce in the saucepan.

Pour the sauce over the meat in the baking dish and spread evenly.  Bake until the top is lightly browned and firm to the touch, 40 - 45 minutes (mine took about 55 minutes to brown).  Let cool for 10 minutes; cut into squares to serve.

Recipe states it is 4 servings; It was more like 6-8 servings in our house.

This can be prepared ahead, covered with plastic wrap and refrigerated for up to 3 days.  To reheat:  discard plastic wrap, cover with foil and bake at 350 for 45 minutes; uncover and bake for 10 minutes more.

To freeze:  cover the moussaka with plastic wrap and freeze for up to 4 months.  To reheat:  discard the plastic wrap, cover with foil and bake at 350 for 1 1/2 hours; uncover and bake for 15 minutes more.