Moussaka

Moussaka

For an authentic taste of Greece, at home! Great for summer dinner parties and midweek meals - freeze any leftovers and enjoy when time is of the essence.
Rating (0 votes)

My rating

Moussaka

For an authentic taste of Greece, at home! Great for summer dinner parties and midweek meals - freeze any leftovers and enjoy when time is of the essence.

  • 400 g Canned Chopped Tomatoes
  • 225 ml Lamb Stock
  • 75 g Lactofree Spreadable
  • 75 g Plain Flour
  • 750 ml Lactofree Fresh Whole
  • 2 Small Egg Yolks
  • 110 gram Lactofree Cheddar
  • 3 pieces Aubergines
  • 2 Olive Oil
  • 2 Cloves of Garlic
  • 600 g Lamb Mince
  • 2 Thyme
  • ½ Ground Cinnamon

Instructions

1. Salt the slices of aubergine and arrange on kitchen paper to drain; pat dry after 10 minutes. 2. Heat the oil in a large casserole dish set over a medium heat and sauté the chopped onion and garlic for 4-5 minutes. 3. Add the lamb mince and brown all over before stirring in the dried herbs and spices. 4. Add the chopped tomatoes and lamb stock and bring to a simmer before cooking for 30 minutes over a reduced heat. 5. Preheat the oven to 180°C (160° fan) / 350F / gas mark 4. 6. Melt the spreadable in a large saucepan set over a moderate heat; whisk in the flour to make a roux and cook until golden. 7. Whisk in the dairy drink in a slow, steady stream until thickened; simmer for 5 minutes before whisking in the egg yolks, half the cheese and some seasoning. 8. Spoon a little of the lamb sauce into the base of a large oval baking dish before topping with a layer of aubergine slices. 9. Top with cheese sauce, followed by lamb sauce and then more aubergine. 10. Repeat again before finishing with a layer of cheese sauce on top. 11. Sprinkle over the remaining cheese and bake for 40-50 minutes until golden brown on top and piping hot in the middle; leave to stand for 5 minutes before serving.