Lamb moussaka pasta bake

Name: Lamb moussaka pasta bake
Yield: 4 people
Ingredients: 500 ml bechamel sauce with cheese; 225 g grated mozzarella cheese; 3 tbsp olive oil; 1 slice aubergines, diced; 1 onion, finely diced; 2 garlic cloves, crushed; 500 g minced lamb; 1 tsp cinnamon; 1 tsp cumin; 1 tsp fresh rosemary, chopped; 200 g dry penne pasta

fromarlafoods.co.uk www.arlafoods.co.uk/recipes/lamb-moussaka-pasta-bake

Moussaka with lamb and eggplant is a well-loved dish throughout much of the world. In our take on the Greek classic, we have substituted thinly sliced potatoes for penne pasta and turned it into a cheesy pasta bake. Try our simple lamb moussaka recipe with béchamel sauce to prepare a meal that will surprise and delight family, friends, and guests alike.

PT00M

cook PT00M

4 people

5.0 (2)

Ingredients

Instructions

Preheat the oven to 190°C.
Heat half the oil in a large frying pan, add eggplant and cook until slightly golden and softened. Remove the eggplant from the pan and set aside.
Add the remaining oil to the pan and add onion, garlic, lamb mince, spices, and rosemary and cook over medium-high heat for 5-8 minutes until everything is browned and fragrant.
Return the eggplant to the pan along with the pasta sauce, and simmer for 5 minutes.
Meanwhile, cook the pasta in a large saucepan of salted boiling water, following packet instructions. Drain.
In a large and deep ovenproof dish, add half of the lamb mince and spread evenly. Top with half of the pasta and pour over ⅓ of the béchamel sauce. Layer the remaining lamb mince and pasta and cover with the rest of the béchamel sauce. Sprinkle with mozzarella on top.
Bake for 25-30 minutes in the oven until golden brown.

Nutrition

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