SPICED GREEK LASAGNE
A moussaka-style twist on an Italian classic.
PER SERVING 544 cals, 30g fat, 16g sat fat, 31g carbs
SERVES 6
500g (1lb 2oz) minced lamb
1 onion, finely chopped
2 garlic cloves, crushed
2 medium aubergines, 1½ cut into cubes, the remaining half thinly sliced for the top
2tsp ground cinnamon
2tsp dried oregano
2tbsp fresh mint leaves, chopped, plus extra for garnish
1tbsp plain flour
150ml (5fl oz) red wine
2tbsp tomato puree
400g can chopped tomatoes
100ml (3½fl oz) lamb or beef stock
300g (10oz) fresh pasta sheets For the white sauce:
50g (1¾oz) butter
50g (1¾oz) plain flour
400ml (14fl oz) milk
200g block feta cheese, halved
1 egg
1 Cook the lamb, onion, garlic, aubergine cubes, cinnamon and herbs in a pan for 10 mins, breaking up the lamb with a wooden spoon. Stir in the flour and add the wine, tomato puree, tomatoes and stock. Cook for a further 30 mins, stirring occasionally.
2 For the white sauce, melt the butter in a pan over a medium heat and stir in the flour. Gradually add the milk, whisking continuously, and cook until the sauce comes to the boil and thickens. Crumble in half the feta, stir until melted and leave to cool. When cool, add the egg and stir well to mix.
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