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Updated: Mar 27, 2020

by Suzanne Mulholland from The Batch Lady (Harper Collins)

Prep: 20 mins

Cook: 1hr

Serves 6


butter, for greasing

splash of olive oil

1 cup (115g) frozen chopped onions

2 tsp frozen, chopped garlic

500g minced lamb

2 x 400g cans whole tomatoes, drained

2 tbsp tomato purée

1 tbsp dried mixed Italian herbs

1 tsp ground cinnamon

500g frozen, roasted aubergines

1 x 250g tub ricotta cheese

1 x 200g pack feta cheese

1 large egg, beaten

Salt & freshly ground pepper, to taste


1. Grease a large baking dish with butter.

2. Heat a splash of oil in a large pan, then add the onions, garlic & minced lamb & cook stirring continuously, for 5-7 mins over a medium heat, until the meat has browned. Drain any excess fat from the pan then add the tomatoes, tomato purée, dried herbs & cinnamon & stir to combine. Reduce the heat to a simmer & leave to cook for 20 mins.


3. Using scissors, snip the frozen aubergine slices into 2.5cm (1in) strips & layer half of these in the base of your prepared dish. Set aside.

4. In a large bowl, beat together the ricotta, feta & beaten egg until well combined, then season generously with salt & pepper.

5. Once the meat has finished simmering, pour the mixture into the baking dish over the layer of aubergines, ensuring that it reaches the edges in an even layer. Top the meat with another layer of aubergines, then pour the cheese & egg mixture over the top & spread to form an even layer.

To cook: Transfer to an oven preheated to 180C/350F/Gas mark 4 for 35-40 mins until golden & bubbling. If the top of the Moussaka browns too quickly, cover with foil for the remainder of the cooking time.

To freeze: If you are making the Moussaka ahead to freeze, set aside until cooled to room temperature, then cover with a layer of clingfilm followed by a layer of foil. Label clearly & transfer to the freezer for up to 1 month.

To cook from frozen: Remove the Moussaka from the freezer & defrost thoroughly, then cook the Moussaka as described in the To Cook section, above.

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