Saturday, 16 March 2013

Pastitsio & Lamb Moussaka with Feta Topping

I love pasta bakes and mince-based oven bakes, or in blogging terms, those dishes that are very difficult to take a decent picture of.  You'll just have to take my word for it that they taste great!

These sorts of recipes are perfect for weekends. You can prepare them in the morning and then they're ready for you to just pop them in oven for half an hour or so when it's time for dinner.

These are two of my favourites using lamb mince and actually use a lot of the same ingredients, notably aubergine and tomatoes.


The first one is the Greek pasta bake which combines a tomatoey mince sauce, white sauce and pasta.

There are lots of recipes for Pastitsio out there on the internet but you can find the one I use here. It's slightly annoying that it uses just half an aubergine but you could always use the other half in this Veg & Bacon Pasta Sauce recipe, or in this MediterraneanVegetable Couscous. In both of these it won't matter if you use half an aubergine rather than a whole one.

Lamb Moussaka with a Feta Topping

The second recipe is more like the classic Moussaka in that mince and aubergines are layered in a baking dish and finished off with a cheesy topping. In this case the topping is a fantastic combination of greek yoghurt, feta cheese and egg that adds bags of flavour. I like to serve this one with a salad or veg and some garlic bread.

You can find the recipe on the delicious magazine website here.

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