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Melty Greek Lamb Moussaka

Melty Greek Lamb Moussaka

Rating
4.5rating out of 5

(7541 reviews from our customers)

Prep Time

60 min

Cuisine

Greek

Use within

3-4 days

Moussaka is an indulgent Mediterranean classic. You'll bake tender aubergines with a rich tomato and lamb ragù, sliced potatoes and an oozy cheddar cheese sauce until golden and bubbling. Mmm-moussaka!

Prep Time

60 min

Cuisine

Greek

Use within

3-4 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Red-onion
1 red onion
Aubergine
1 aubergine
garlic-clove
1 garlic clove
Cheddar-cheese
40g cheddar cheese †
dried-oregano
1 tsp dried oregano
cinnamon
1/4 tsp ground cinnamon
dried-bay-leaves-(1)
2 dried bay leaves
fresh-parsley
5g parsley
British Lamb mince2
250g British lamb mince
tomato frito
1 can of tomato frito (200g)
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Potatoes
3 white potatoes
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 aubergine
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • dried bay leaves
  • 5g parsley
  • 250g British lamb mince
  • 1 can of tomato frito (200g)
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 528 kJ
126 kcal
2494 kJ
595 kcal
Fat
of which saturates
6.1 g
2.8 g
29.1 g
13.4 g
Carbohydrate
of which sugars
10.3 g
3.5 g
48.7 g
16.6 g
Fibre 2.1 g 9.9 g
Protein 7.6 g 35.8 g
Salt 0.72 g 3.41 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 aubergine
aubergine
1 garlic clove
garlic
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 tsp dried oregano
dried oregano
1/2 tsp ground cinnamon
ground cinnamon
dried bay leaves
dried bay leaves
5g parsley
flat parley (100%)
250g British lamb mince
lamb (100%)
1 can of tomato frito (200g)
tomato, olive oil, sugar, salt and thickener: modified corn starch
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 white potato
potato
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 985 - Melty Greek Lamb Moussaka

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Slice the potatoes (skins on) into discs and trim the green stalks off the aubergine[s] and slice into rounds

Add the potato discs and aubergine rounds to a baking tray[s] with a drizzle of olive oil and a large pinch of salt and put the tray[s] in the oven for 10-15 min or until golden

2 985 - Melty Greek Lamb Moussaka

Peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

3 985 - Melty Greek Lamb Moussaka

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced red onion and cook for 3 min or until softened

Meanwhile, dissolve the Knorr vegetable stock cube[s] in 100ml [150ml] boiled water – this is your vegetable stock

4 985 - Melty Greek Lamb Moussaka

Add the chopped garlic, lamb mince and half [all] of the cinnamon and cook for 4 min or until the lamb has browned, breaking it up with a wooden spoon as you go

Once browned, add the tomato frito, vegetable stock, bay leavesdried oregano and a generous pinch of salt and pepper and cook over a high heat for 4-5 min or until reduced - this is your lamb ragù

5 985 - Melty Greek Lamb Moussaka

While the ragù thickens, grate the cheddar cheese

Chop the parsley (including the stalks) finely

6 985 - Melty Greek Lamb Moussaka

Melt 20g [40g] butter in a pot over a medium heat

Once melted, add 20g [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 250ml [500ml] milk into the roux, a little at a time and cook for 4 min or until a smooth, thick sauce remains

Add the grated cheese and a pinch of salt – this is your cheese sauce

7 985 - Melty Greek Lamb Moussaka

Add the potato discs to an oven-proof dish in a single layer

Spoon over half of the lamb ragù

Then add the aubergine rounds in a single layer, followed by a final layer of lamb ragù

Top with the cheese sauce and put the dish in the oven for 15-20 min or until bubbling and golden – this is your lamb moussaka

8

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Once bubbling and golden, leave the lamb moussaka to cool for 3 min before serving (this helps the flavours to develop and makes it easier to serve)

Garnish with the chopped parsley

Enjoy!

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