moussaka
ingredients
15
count
nutrition
376
calories
total time
110
mins
serves
6
servings
method
ingredients
ingredients
Lamb sauce
- 1 red onion, thinly sliced
- 1 clove garlic
- 2 tbsp cinnamon
- 1 tbsp nutmeg
- 3 tsp coriander
- 3 tsp sugar
- 2 tbsp salt
- 1 tbsp black pepper
- 400g lamb mince
Yogurt béchamel
- 20g butter
- 20g flour
- 200ml milk
- 2 tsp salt
- 1 tsp nutmeg
- 1 tsp black pepper
- 200g red cheddar cheese
- 4 tbsp Glenisk 0% Fat Natural Irish Strained Protein Yogurt
- 2 aubergines
method
For the lamb sauce
- Put all ingredients into a pot and simmer for 40-50 minutes.
- Fry off the 400g of lamb mince in a saucepan until browned.
- Add the sauce and simmer for 25 minutes, stirring occasionally.
For the yogurt béchamel
- Start by adding the butter and flour into a pan.
- Mix until the béchamel becomes darker and starts to foam.
- Gradually add the milk, mixing through each time.
- Once the mixture has thickened, add the salt, nutmeg and black pepper.
- Add the cheese and mix through until it has melted fully.
- Fold the Glenisk yogurt into the mixture.
- Slice the aubergines into circles.
Assembly
- Start by pouring one layer of the lamb mixture into an ovenproof dish.
- Layer the aubergines onto the lamb mixture.
- Pour over one layer of the yogurt béchamel mixture to cover the aubergines.
- Repeat the process until dish is full.
- Sprinkle with cheese and bake 180ºc for 30 minutes.
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