Easy lamb mince moussaka

This easy lamb mince moussaka recipe makes it a cinch to create delicious, hearty moussaka from scratch! Serve with a fresh salad and plenty of crusty bread

  • 50 mins cooking
  • Serves 4
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Easy lamb mince moussaka
  • 1 large eggplant, cut into 0.5cm slices
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 clove garlic, crushed
  • 500 gram lean lamb mince
  • 400 gram can crushed tomatoes
  • 1/2 cup dry white wine
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup tasty cheese, grated
  • 1/4 cup Parmesan, grated
  • oregano, salad and crusty bread, to serve
White sauce
  • 2 cup milk
  • 2 tablespoon cornflour


  • 1
    Preheat oven to 180°C. Heat a char-grill pan on high and spray a six-cup baking dish with oil.
  • 2
    Spray the eggplant with olive oil. Char-grill the eggplant slices for 1-2 minutes each side until light grill marks appear. Set aside.
  • 3
    In a large frying pan, heat the oil on medium. Sauté the onion and garlic for 3-4 minutes until the onion is tender. Increase the heat to high and add the mince, browning well, breaking up with a spoon as it cooks.
  • 4
    Add the tomatoes, wine and nutmeg, stirring. Bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Season to taste.
  • 5
    For the white sauce, stir the milk into the cornflour in a small saucepan until smooth. Heat on medium, stirring, until it boils and thickens. Simmer for 2-3 minutes. Season to taste.
  • 6
    Arrange the eggplant slices over the base of the baking dish. Spoon the meat sauce over the eggplant. Pour over the white sauce and sprinkle with the combined cheese. Bake for 20-25 minutes until golden. Garnish with fresh oregano. Serve with salad and crusty bread.


  • If you can’t find lean lamb mince, make your own in a food processor or try using turkey mince for a low-fat option. - For a healthy salad dressing, whisk together 1 tbsp balsamic vinegar with 1 tbsp orange juice, 1 tsp orange zest and 1 tsp wholegrain mustard or honey.

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