Moussaka Lasagne 

A Greek twist to the traditional lasagne with the addition of eggplant, spices and halloumi béchamel sauce.

Ingredients

2 C milk

1 bay leaf

1 cinnamon quill

30g butter

2 Tbsp plain flour

40g halloumi, grated

40g mozzarella, grated

1 Tbsp olive oil

1 onion, finely diced

1 clove garlic, crushed

500g lamb mince

1 tsp chilli powder

1 tsp cumin

1 tsp cinnamon

400g tinned tomatoes

1/2 C beef stock

6-8 dried lasagne sheets

1 large eggplant, sliced

30g halloumi, grated

Method

Béchamel Sauce…

1. Combine bay leaf, cinnamon and milk in a small saucepan and simmer over low-medium heat for 5 minutes for the milk to infuse. Remove and discard bay leaf and cinnamon.
2. In a separate saucepan, melt butter. Remove from heat and add flour. Return to heat, stirring until the mixture foams and turns golden.
3. Remove saucepan containing butter mixture from the heat and add infused milk. Return to heat and continue to stir until the sauce thicken and coats the back of the spoon.
4. Add grated halloumi and mozzarella. Stir until cheese melts. Set sauce aside.

Meat sauce…

1. Heat oil in a frying pan over medium-high heat. Add onions and garlic and sauté for 2-3 minutes.
2. Add mince to the frying pan and cook until browned.
3. Add chilli powder, cumin and cinnamon. Stir over medium heat until fragrant.
4. Add tomatoes and stock. Reduce heat and allow to simmer for 5-7 minutes or until the liquid reduces slightly and sauce thickens.

To assemble the lasagne…

1. Preheat oven to 180 degrees and grease a ceramic, oven-proof dish.
2. Place half the meat mixture into the dish and spread to evenly cover the base of the dish.
3. Arrange eggplant slices in a single layer over meat.
4. Drizzle a third of the béchamel sauce over the eggplant layer.
5. Place lasagne sheets in a single layer over the béchamel sauce.
6. Repeat with remaining meat, eggplant, third of the béchamel and lasagne sheets.
7. Finish with remaining béchamel sauce. Sprinkle with remaining grated halloumi.
8. Bake in a moderate oven for 35-40 minutes.
9. Allow to rest for 15 minutes before cutting and serving .