Serves: 6
Preparation Time: 45
Cooking Time: 45


  • 500g lean Quality Mark lamb or beef mince
  • 2 medium-sized aubergines, ends trimmed
  • ¼ cup olive oil
  • 1 onion, peeled and finely chopped
  • 1 tsp minced garlic
  • 400g can diced tomatoes in juice
  • 2 tbsp tomato paste
  • ½ cup Campbell’s Real Stock - Beef
  • 2 tbsp chopped fresh parsley
  • 1 tsp sugar
  • ¼ tsp cinnamon
  • 2 tbsp grated parmesan or cheddar cheese
  • 1 quantity of cheese sauce
  • Classic Moussaka Cheese Sauce:
  • 75g butter
  • ¼ cup flour
  • 1 ½ cups milk
  • ½ cup grated cheese
  • 1 egg, lightly beaten


  1. Preheat the oven to 180°C. Grease a 5 to 6 cup capacity lasagne dish.

  2. Cut the aubergine into 5mm slices and brush with olive oil. Grill or pan-fry the slices for 3-4 minutes on both sides until browned. Set aside.

  3. Brown the mince over a high heat, breaking up the mince with the back of a wooden spoon as it browns. This is best done in two batches. Set aside.

  4. Add the onion and garlic to the pan and cook until soft. Return the mince to the pan with the tomatoes, tomato paste, stock, parsley, sugar and cinnamon.

  5. Cover and simmer for 30 minutes. While the meat is cooking, prepare the cheese sauce (see below).

  6. To assemble the moussaka, arrange one third of the aubergine slices in the base of the prepared dish.

  7. Spread over half the mince. Repeat the layers, finishing with a layer of aubergine slices. Spread the cheese sauce evenly over the top and scatter over the parmesan or cheddar cheese.

  8. Bake in the pre-heated oven for 40-45 minutes until golden brown and bubbling hot. Serve hot, with a fresh crisp salad on the side.

  9. Cheese Sauce: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute, stirring constantly. Stir in the milk and cook over a low heat until the mixture boils and thickens. Cool for 5 minutes before stirring in the cheese and egg.


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