Ingredients (to serve 10 children)

250g aubergine

1 tbsp olive oil

500g lamb mince

1 onion, chopped

2 cloves garlic

1/2 tsp oregano

1/2 tsp cinnamon

400g chopped tinned tomatoes

3 tbsp tomato puree

1 tbsps plain flour (contains wheat)

500g large white potatoes

50g unsalted butter (contains milk)

50g plain flour (contains wheat)

400ml semi-skimmed milk

1 tsp ground nutmeg

25g grated parmesan (contains milk)



  1. Slice the aubergine into 2cm slices, brush with olive oil and cook at 240℃ until brown both sides (30-35 minutes)
  2. Dry fry the lamb until brown, stirring with a wooden spoon to break up the meat
  3. Add the onions and garlic, cook until soft
  4. Stir in the flour to absorb the fat and cook for a further 3 minutes
  5. Add the oregano, cinnamon, tomatoes and puree. Stir well and simmer for 30 minutes, stirring frequently and adding water if the sauce is too thick
  6. Slice the potatoes and blanch them in boiling water for 5 minutes
  7. Make the white sauce by melting the butter in a large saucepan and stir in the flour. Gradually stir in the milk. Add half the parmesan and the grated nutmeg.  Simmer the sauce for 5 minutes, constantly stirring, to thicken  
  8. Build the moussaka with a layer of meat, a layer of potatoes, a layer of meat, a layer of potatoes, a layer of aubergines covered by a layer of white sauce
  9. Sprinkle with the remaining parmesan and bake in the oven at 180℃ for 45 minutes
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