by Collette White | 21 August, 2018

Good Afternoon friends! I hope this finds you all well. I have been making Moussaka for a while now and realised it wasn’t on here for you all to enjoy. My family love lasagne and it’s similar to that. The really dislike eggplant but always surprise me when they eat it here. Really, I think anything with mince and white sauce is going to be a hit with my family. As always, it is a pleasure to make this using ‘Mabel’ (my Richmond Belling Oven) and I love that if I cook it earlier I can keep it warm in the ‘Slow Cooking’ feature. I hope you love it as much as we do. Please let me know!


1 tblspn oil of choice

1 brown onion – diced small

3 cloves garlic – crushed or grated

1kg lamb mince

1 x 400g tin diced tomatoes

3 tblspns tomato paste

1 tblspn dried thyme leaves

1 tblspn dried oregano leaves

1 tblspn dried cumin

½ tblspn dried coriander

½ tblspn paprika

good pinch salt and pepper

4 large potatoes – peeled, washed and sliced ½ cm thick

2 eggplant – peeled ½ – 1 cm thick

White Sauce

1kg milk of choice (I use rice)

100g flour of choice (I use rice)

60g oil of choice (I use sunflower)

good pinch salt and pepper

good pinch nutmeg

½ cup grated cheese (optional – depending on allergies)


Place the oil, onion and garlic into a large fry pan and stir fry until onions are softened and garlic is fragrant. Do not burn.

Add lamb, tomatoes, thyme, oregano, cumin, coriander, paprika, salt and pepper. Stir fry for 5-10 minutes or until the mince is cooked. Set aside.

Meanwhile make the white sauce. Place all ingredients into a medium – small saucepan and whisk until thick (7-10 minutes).

TMX: 12 minutes, 90c, Speed 4.

Preheat oven to 180c.

In a lasagne dish place a small layer of the mince mixture.

On top of this, place a layer of white sauce followed by a layer of sliced potatoes, then eggplant.

Then the remaining mince, a layer of potato, white sauce and finished with eggplant.

Sprinkle the eggplant with paprika and / or cheese (if your diet allows).

Bake in preheated oven for 35-45 minutes or until golden and the potatoes have softened.


The cooking time will vary from oven to oven. With my gorgeous Belling ‘Mabel’, I only need to cook this for 35 minutes but when a friend tested it, she needed an extra 10 minutes for her potatoes to be thoroughly cooked.

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,