Lamb moussaka with aubergine and courgette
Layers of lamb ragu, silky aubergine and courgette under a golden yoghurt and parmesan topping, with no potatoes.
- Time1 hr 30
- LevelMedium
- Costabout £1.70 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Brush the aubergine and courgette with 2 tbsp oil, season, and spread across two trays. Roast for 25 minutes until golden and soft.
25 min - 2
Meanwhile, heat the remaining oil in a pan and brown the lamb for 6 minutes. Add the onion and cook for 5 minutes, then the garlic, cinnamon and oregano.
11 min - 3
Stir in the purée and tomatoes and simmer for 20 minutes until thick. Season well.
20 min - 4
Layer half the aubergine and courgette in a baking dish, spoon over all the lamb, then top with the remaining veg.
- 5
Beat the yoghurt, eggs, most of the parmesan and the nutmeg together. Pour over the top and scatter with the last of the parmesan.
- 6
Bake at 180°C (160°C fan) for 30 minutes until set and golden. Rest for 10 minutes before cutting.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.