NZ Woman's Weekly

Lamb Moussaka Pasta Bake

Lamb Moussaka Pasta Bake
  • Meal Type

    Lamb
  • Servings

    7-8
  • Courses

    Quick lunch

Your family will love this easy bake and it is even better the next day for lunch.

Serves 6-8

  • ¼ cup olive oil
  • 1 eggplant, diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 500g lamb mince
  • ½ tsp cinnamon
  • ¼ tsp ground cumin
  • 1 tsp rosemary, chopped
  • 500ml tomato pasta sauce
  • 50g butter
  • ¼ cup flour
  • 2 cups hot milk
  • ½ cup tasty cheese, grated
  • 1 egg
  • Pinch nutmeg
  • Salt and pepper, to season
  • 200g pasta, cooked in boiling water for 8-10 minutes until just al dente, then drained

1 Heat half the oil in a large frying pan and saute the diced eggplant for 4-5 minutes until slightly coloured and softened. Set aside. Add the remaining oil to the pan and add onion, garlic, lamb, spices and rosemary. Cook for 5-8 minutes until browned and fragrant.

2 Add the tomato pasta sauce and the eggplant back into the mince mixture and simmer for 5 minutes. Heat the butter in a medium saucepan. When melted and bubbling, add the flour and cook for 3-4 minutes until a sandy texture.

3 Gradually add the hot milk, stirring constantly until thick and smooth. Simmer for about 3-4 minutes. Remove from heat. After 5 minutes, beat in cheese, egg and nutmeg. Season.

4 Preheat the oven to 190oC. In a large ovenproof dish (about 28cm x 22cm), smooth half the mince over the base, top with half the precooked pasta, and then spoon over one third of the cheese sauce. Continue with remaining mince, pasta and lastly the cheese sauce, trying to cover the pasta. Sprinkle with a little extra cheese if desired. Bake for 20-30 minutes until golden.

5 Serve the bake with a salad of basil, tomato, cucumber, red onion and olives.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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