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Lamb moussaka

  • 0:05 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 1 brown onion, chopped
  • 1 garlic clove, crushed
  • 1 small red capsicum, halved, deseeded, chopped
  • 500g lamb mince
  • 1 x 400g can crushed tomatoes
  • 90g (1/3 cup) tomato paste
  • 60ml (1/4 cup) red wine
  • 2 teaspoons dried oregano
  • 1 medium eggplant, thinly sliced
  • Olive oil spray
  • 1 x 530g btl Dolmio Bechamel Lasagne Pasta Bake sauce
  • 15g (1/4 cup) shaved parmesan
  • Mixed salad leaves, to serve


  • 1
    Heat the oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes. Add capsicum. Cook, stirring, for 1 minute. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Stir in the tomato, tomato paste, wine and oregano. Bring to a simmer. Cover. Cook for 5 minutes or until mixture thickens.
  • 2
    Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray the eggplant with olive oil spray and cook for 1 minute each side or until tender.
  • 3
    Preheat grill on medium-high. Place the mince mixture in a 1.5L (6-cup) capacity baking dish. Top with eggplant. Pour over the sauce. Top with parmesan. Cook under grill for 5 minutes or until golden. Serve with mixed salad leaves.

Source: taste.com.au


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