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Melty Greek Lamb Moussaka

Melty Greek Lamb Moussaka

Rating
4.5rating out of 5

(9112 reviews from our customers)

Prep Time

60 min

Cuisine

Greek

Moussaka is an indulgent Mediterranean classic. You'll bake tender aubergines with a rich tomato & lamb ragù, sliced potatoes and an oozy cheesy cause until golden and bubbling.

Prep Time

60 min

Cuisine

Greek

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!

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
beef stock cube (new5/18)
1 Knorr beef stock cube †
Potatoes
3 white potatoes
can of chopped tomatoes 1
1 can of finely chopped tomatoes (210g)
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 Knorr beef stock cube<span class="strong">†</span>
  • 1 white potato
  • 1 can of finely chopped tomatoes (210g)
Typical Values per 100g per serving
Energy 497 kJ
119 kcal
2375 kJ
568 kcal
Fat
of which saturates
6.2 g
2.8 g
29.6 g
13.5 g
Carbohydrate
of which sugars
9 g
2.1 g
42.8 g
10.1 g
Fibre 1.9 g 9.1 g
Protein 7.4 g 35.5 g
Salt 0.66 g 3.14 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, vegetarian rennet, lactic acid culture
1 tsp dried oregano
dried oregano
1/2 tsp ground cinnamon
ground cinnamon
dried bay leaves
dried bay leaves
5g parsley
flat parsley (100%)
250g British lamb mince
lamb (100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 white potato
potato
1 can of finely chopped tomatoes (210g)
Tomato, acidity regulator: citric acid
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 beef stock cube[s] in 100ml [150ml] boiled water – this is your beef 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 chopped tomatoes, beef 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 finely, including the stalks

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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