Moussaka recipe: traditional Greek lasagna

Classic comfort food from the Mediterranean, moussaka is a beloved dish that can be enjoyed throughout the year. This delectable recipe features layers of pan-fried eggplant, a rich lamb-tomato sauce, and a creamy bechamel sauce on top. This is prepared by SSP.

Ingredients:

- 2 large eggplants, thinly sliced

- Olive oil cooking spray

- 1 tbsp Olive Oil

- 1 medium brown onion, finely chopped

- 2 garlic cloves, crushed

- 800g lamb mince

- 400g can of diced tomatoes

- 1 tsp ground cinnamon

- 1/2 tsp ground allspice

- 1/3 cup shredded Coles pizza blend cheese

- Lemon wedges, for serving

For the white sauce:

- 75g butter

- 1/3 cup plain flour

- 2 cups milk

Step 1

Begin by spraying the sliced eggplant with oil and heat a large frying pan over medium-high heat. Cook the eggplant for 2 to 3 minutes on each side until nicely browned. Transfer the cooked eggplant to a large plate.

Step 2

In the same pan, heat olive oil over medium-high heat and add the finely chopped onion and crushed garlic. Cook for approximately 5 minutes or until the onion has softened. Then, add the lamb mince and cook, using a wooden spoon to break it up, for 6 to 8 minutes or until browned. Add in the diced tomatoes, ground cinnamon, and allspice, bringing the mixture to a boil. Reduce the heat to medium-low and let it simmer for 30 minutes until the sauce thickens and the liquid reduces.

Step 3

While the sauce is simmering, prepare the white sauce by melting butter in a saucepan over medium-high heat. Add flour and stir for 1 minute until it becomes bubbling. Gradually pour in the milk while stirring continuously. Allow the mixture to come to a boil and then reduce the heat to medium. Keep stirring for about 5 minutes or until the white sauce has thickened. Remove the saucepan from the heat.

Step 4

Preheat the oven to 180°C/160°C fan-forced and grease an 8 cup-capacity ovenproof dish. Begin layering the moussaka by placing one-third of the cooked eggplant slightly overlapping on the bottom of the dish. Next, spread half of the meat sauce evenly over the eggplant. Repeat the layers, ending with a final layer of eggplant. Pour the white sauce over the top layer of eggplant and sprinkle with shredded Coles pizza blend cheese.

Step 5

Bake the moussaka in the preheated oven for 45 minutes or until the top turns golden. Once cooked, let it stand for 15 minutes before serving. Accompany the moussaka with lemon wedges for an added burst of freshness.

This flavorful moussaka is sure to delight your taste buds with its subtle Mediterranean flavors and creamy textures. Enjoy this classic family-friendly dish as a comforting meal any time of the year.