If you love lasagne but want something a little healthier, this easy recipe for moussaka is just for you. Moussaka is a traditional Greek recipe similar to Italian lasagne, but uses eggplant instead of pasta for the layers. Great for using up leftover bolognese, feel free to use your own recipe. It’s comfort food at it’s best, perfect for a family dinner or if you’re like me, great to whip up on the weekend for an easy mid week meal. And if you’re gluten intolorant, substitute the flour in the bechemel for corn or gluten free flour.

1 large eggplant, finely sliced longways
3 cups bolognese sauce (recipe below)
3 cups bechemel sauce (recipe below)
 1/2 cup grated cheese
spray oil for greasing

  1. Make the bolognese sauce and set aside to cool.
  2. Make the bechemel sauce and keep warm.
  3. Preheat oven to 180C.
  4. Grease a 30cm  x 20cm tin with oil. Arrange eggplant slices in a single layer over the bottom of the tin. Spread 1/4 of the bolognese evenly over the eggplant, then do the same with the bechemel. Repeat layers in this order until everything is used up, finishing with a layer of eggplant topped with bechemel.
  5. Sprinkle grated cheese over moussaka and place in a moderate oven for 45 minutes or until cooked through.
  6. Serve warm with salad.

Serves 4

2 tbsp olive oil
1 brown onion, finely chopped

2 carrots, finely diced
2 cloves garlic, crushed
500g beef mince
700g passata tomato sauce
2 tbsp balsamic vinegar
salt and pepper to taste

  1. Heat oil in a large saute pan. Add onion and carrots and cook until the onion is translucent but not brown, about 5-10 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the beef and use the back of your spoon to break it up. Continue cooking until all the liquid has evaporated, about 15 minutes.
  3. Once all the liquid has evaporated, add the passata and balsamic and stir through. Season to taste.

60g butter, chopped
1/4 cup plain flour
3 cups milk
60g parmesan cheese, finely grated
good pinch ground nutmeg
salt and pepper

  1. In a large saucepan, melt the butter over moderate heat. Add the flour and cook for 1 minute.
  2. Add 1/2 cup of milk and wisk until absorbed. Continue adding milk a little at a time, whisking until all incorporated.
  3. Stir through the parmesan and nutmet and season to taste.