• Partnered with
  • Serves 4
  • 50 mins cook

Easy lamb mince moussaka

Easy lamb mince moussaka

This easy lamb mince moussaka recipe makes it a cinch to create delicious, hearty moussaka from scratch! Serve with a fresh salad and plenty of crusty bread


Easy lamb mince moussaka

  • 1 large eggplant, cut into 0.5cm slices
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 500 g lean lamb mince
  • 400 g can crushed tomatoes
  • 1/2 cup dry white wine
  • 1/2 tsp ground nutmeg
  • 1/4 cup tasty cheese, grated
  • 1/4 cup Parmesan, grated
  • oregano, salad and crusty bread, to serve

White sauce

  • 2 cups milk
  • 2 tbsp cornflour


  1. Preheat oven to 180°C. Heat a char-grill pan on high and spray a six-cup baking dish with oil.
  2. Spray the eggplant with olive oil. Char-grill the eggplant slices for 1-2 minutes each side until light grill marks appear. Set aside.
  3. In a large frying pan, heat the oil on medium. Sauté the onion and garlic for 3-4 minutes until the onion is tender. Increase the heat to high and add the mince, browning well, breaking up with a spoon as it cooks.
  4. Add the tomatoes, wine and nutmeg, stirring. Bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Season to taste.
  5. For the white sauce, stir the milk into the cornflour in a small saucepan until smooth. Heat on medium, stirring, until it boils and thickens. Simmer for 2-3 minutes. Season to taste.
  6. Arrange the eggplant slices over the base of the baking dish. Spoon the meat sauce over the eggplant. Pour over the white sauce and sprinkle with the combined cheese. Bake for 20-25 minutes until golden. Garnish with fresh oregano. Serve with salad and crusty bread.
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