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Slow Cooker Rich Moussaka-inspired Lasagne
- Category: Dinner |
I had the most incredible Moussaka on the island of Santorini and, even if the weather in Ireland is a bit sad, each time I make this it’s like a small trip back there.
SERVES
6
CALORIES
428
COOKING TIME
4 hours
DIFFICULTY
simple
Traditionally, moussaka is made with lamb mince and layered with thin potatoes, so this version here is probably closer to a lasagne but, whatever you call it, it’s delicious. Serve with a simple cucumber and green salad. For more slow cooker recipes you can pick up my first ever cookbook The Healthy Slow Cooker Book or my latest slow cooker book Slow Cooker Even Easier on Amazon today.
Tags:
- dinner |
- meal prep |
- slow cooker |
Method
Step 1
In large bowl, mix together all your meat sauce ingredients, except the aubergine and lasagne sheets. There’s no need to brown the mince, just break it up well with a wooden spoon.
Step 2
To the bottom of your slow cooker, add half the sliced aubergines, then add half the meat mixture and top with the remaining aubergine slices. Add another layer of meat sauce, then the pasta sheets, then the remaining meat sauce. Cook on high for 4 hours or low for 7–8 hours.
Step 3
Mix together all the ingredients for the béchamel sauce. Spread over the top of the meat mixture and pop the ovenproof slow-cooker pot (without the lid) under the grill for 8–10 minutes.
Ingredients
Meat and pasta base:
1 red onion, chopped
400g (14oz) 5% fat beef mince (or lamb mince)
4 tbsp tomato purée
2 bay leaves
1 tsp dried oregano
1 tbsp dried basil
1 tsp ground cinnamon
200ml (3 3/4 pint) beef stock
1 tbsp Worcestershire sauce
1 red wine stock pot
3 garlic cloves
3 aubergines, sliced
140g lasagne sheets (around 6 sheets) – fresh is better but dried is fine
Béchamel topping:
100g (3.5 oz) reduced-fat Cheddar cheese, grated
30g (1 oz) Parmesan cheese, grated
1 egg
1 tbsp low-fat butter, melted
1 tsp ground nutmeg
4 tbsp fat-free yogurt
Salt and pepper, to taste
