Lamb Moussaka with Roasted Aubergine

A lighter version of traditional moussaka using lean lamb mince, roasted aubergines and a creamy almond-milk cheese sauce.

Ingredients served 6

For the lamb filling

* 500g lean lamb mince

* 1 large onion, finely chopped

* 3 cloves garlic, finely chopped

* 200ml red wine

* 1 beef stock cube

* 400g tin chopped tomatoes

* 4 tablespoons tomato purée

* 1 teaspoon mixed herbs

* 1 teaspoon olive oil

*1 tablespoon Sun-dried Tomato Paste

For the aubergines

* 2 large aubergines, sliced lengthways or into rounds about 1cm thick

* 1 tablespoon olive oil

* 1 clove garlic, finely chopped or crushed

* 1 teaspoon mixed herbs

For the cheese sauce

* 500ml unsweetened almond milk

* 4 tablespoons cornflour

* 4 tablespoons grated Parmesan cheese

* 100g grated mixed cheese, keeping about 25g aside for the top

Method

Prepare the aubergines: Heat the oven to 200°C / 180°C fan / Gas 6. Arrange the aubergine slices on a large baking tray. Mix the olive oil with the garlic and mixed herbs and brush lightly over the aubergines. Roast for 20–25 minutes, turning once, until softened and lightly golden.

Make the lamb filling: Heat 1 teaspoon olive oil in a large frying pan. Add the onion and cook gently for about 5 minutes until softened. Add the 3 chopped garlic cloves and cook for another minute.

Add the lean lamb mince and cook, breaking it up with a wooden spoon, until browned. If necessary, drain away any excess fat.

Pour in the 200ml red wine and simmer for 3–4 minutes to allow it to reduce slightly. Add the chopped tomatoes, tomato purée, mixed herbs, crumbled beef stock cube and sun-dried tomato paste.

Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until you have a rich, fairly thick sauce.

Make the cheese sauce: Put about 400ml of the almond milk into a saucepan and heat gently.

Mix the cornflour with the remaining 100ml cold almond milk until completely smooth. Gradually stir this into the warm milk. Continue stirring over a medium heat until the sauce thickens.

Remove from the heat and stir in the 4 tablespoons Parmesan and about 75g of the mixed grated cheese. Stir until melted and smooth.

Assemble the moussaka: Spoon the lamb mixture into a large ovenproof dish and spread evenly. Arrange the aubergine over the lamb.

Pour the cheese sauce evenly over the top and sprinkle with the reserved 25g grated cheese.

Bake at 190°C / 170°C fan / Gas 5 for 25–30 minutes, until bubbling and golden on top.

Allow to stand for 5–10 minutes before serving. This helps the layers hold together when serving .

Healthy serving idea: Serve with a large Greek-style salad or steamed green vegetables.