I know the Greeks will throw their hands up in horror at my version of lamb moussaka but hey, mums are busy and we need cheat versions sometimes!
This recipe is so tasty and it is a great way to eat a ‘lasagne’ type of dish without the wheat. The eggplant sort of smooshes into the meat and you can’t really tell it’s there – so try it on the kids!
When making and serving this moussaka,you must also pronounce it like George from Masterchef – moooo (long) sah-kah (short) just to annoy your offspring! 😉
Easy Peasy Lamb Moussaka
Vital Stats: gluten free, grain free, nut free, dairy free option
Okay, so this is what you need:
500g organic lamb mince
2 large organic eggplants
1 jar of organic pasta sauce (or make your own with passata, onion, garlic and herbs)
1 can of organic diced tomatoes (I like BPA free Spiral brand)
250g fresh full cream ricotta cheese (from the deli)
2 organic eggs
1/2 cup milk of your choice
Okay, this is how you do it:
Pre-heat your oven to 180° celsius.
Cook your lamb mince in a large frypan, breaking up the lumps as you go.
Add the pasta sauce and tomatoes and simmer for a few minutes.
Slice the eggplants into rounds, about 1/2 cm thick.
Oil a large lasagne dish.
Put the eggplant in the bottom and then top with a layer of mince. Keep going until you run out of ingredients.
If you have too much for the dish, just make some mini ones in ramekins.
Whisk the ricotta, eggs and milk until smooth or whizz in an appliance.
Spread with a spatula over the top of the moussaka.
Bake, covered, in the oven for about 50 minutes or until the eggplant is soft and the top is brown. I usually take the cover off in the last ten minutes.
Serve with a green salad and enjoy!
* This moussaka makes about 6 portions.
* If you have time, feel free to add garlic, onion, grated vegetables or Vital Veggie Power to the mince mixture and make your own pasta sauce. Both ways taste equally nice!
* For a dairy-free version, top with Quirky Cooking’s Melty ‘Cheese‘ instead of the ricotta mixture.
* You could definitely cook the mince in the thermomix (just follow the bolognaise sauce instructions in the EDC cookbook). The thermomix can also be used to whizz the ricotta.
* You can also make this with beef mince, but it’s just not as nice! 😉
So, have a go at this one and let me know what the family thought!
For some more great family meals, check out Lee Holmes’ new cookbook:
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