Greek Moussaka

Serves 4-6


2-3 aubergines

500g lamb mince

2 onions

4 cloves of garlic

1 jar of Oregano

1 Tin of chopped tomatoes

1 tube of tomato puree

1 jar of white lasagne sauce

Grated cheese


Pre-heat the oven to 200c/ Gas mark 6

  1. Slice aubergines lengthways, in to approx. 1cm slices.
  2. Put oil in a frying pan and place the aubergines in the pan.
  3. Keep flipping the aubergines until cooked both sides.
  4. Layer an over proof dish with aubergine.
  5. Chop the onions and crush the garlic. Add to a saucepan with oil.
  6. Fry the onions and add the lamb mince.
  7. Cook the mince until brown all over, with no pink or red bits left.
  8. Add the tin of chopped tomatoes and half a tube of tomato puree.
  9. Stir in ¼ jar of oregano.
  10. Put a layer of mince on top of the aubergines.
  11. Add another layer of aubergine and mince.
  12. Put a final layer of aubergine on.
  13. Get the jar of white lasagne sauce, and pour it over the top.
  14. Smooth the sauce in an even layer.
  15. Grate cheese over the top.
  16. Put in the oven for 20 mins.
  17. Divide in to 4-6 portions.
  18. Serve with a Greek Salad.