Moussaka Lasagne

READY IN: 1hr 25mins




  • Partially peel the eggplant so it looks striped, cut in 5mm rounds and brush each side with olive oil.
  • Roast in oven for 15 mins on 400°C.
  • While this is happening, grill (skin side up, until blackened) the red pepper.
  • Peel and dice.
  • Peel and cut potato into 5mm rounds and quickly par-boil so that the outer rim just begins to soften.
  • Drain potato rounds and pour cold water over to stop them from cooking.
  • With the remaining olive oil in a large skillet, fry the diced carrot, red pepper, and onion until translucent.
  • Add the beef or lamb mince and fry.
  • Add the herbs, stock cube, herbs, salt, black pepper, crushed garlic, diced tomatoes, nutmeg and cinnamon, turn the heat way down after the meat has browned.
  • Now for the Bechamel Sauce:
  • In a small saucepan, mix the flour and butter over a low heat until a thick paste forms.
  • Making sure it doesn't burn, keep spreading the paste around for a couple mins until the flour cooks off.
  • Slowly add hot milk little by little, still stirring.
  • Add parmesan and ricotta, keep stirring.
  • Let cool for a few minutes before stirring in beaten eggs.
  • In a lasagne dish, place the potato rounds, then a layer of lasagne pasta.
  • Next add a layer of eggplant rounds, then half the mince mixture, then the mozzarella.
  • Add another layer of pasta, eggplant rounds, then the rest of the mince.
  • Pour the Bechamel sauce over the top, then pop the whole thing in the oven on 400 C for 40 mins or until lightly browned along the edges.
  • Allow to cool off (this sets the top layer of "custard") for 20 mins before cutting into squares and serving.
  • I find tabasco sauce goes great with this amazing dish!