Lamb moussaka pasta bake
Your family will love this easy bake and it is even better the next day for lunch.
- 45 mins cooking
- Serves 7
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Ingredients
Lamb moussaka pasta bake
- 1/4 cup olive oil
- 1 eggplant, diced
- 1 onion, finely diced
- 2 clove garlic, crushed
- 500 gram lamb mince
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- 1 teaspoon rosemary, chopped
- 500 millilitre tomato pasta sauce
- 50 gram butter
- 1/4 cup flour
- 2 cup hot milk
- 1/2 cup tasty cheese, grated
- 1 egg
- nutmeg
- salt and pepper, to season
- 200 gram pasta, cooked in boiling water for 8-10 minutes until just al dente, then drained
Method
Lamb moussaka pasta bake
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1Heat 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.
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2Add 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.
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3Gradually 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.
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4Preheat the oven to 190C. 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.
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5Serve the bake with a salad of basil, tomato, cucumber, red onion and olives.
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