Week 45: “Moussangna”

Alice NeillAutumn, Weekly RecipesLeave a Comment

Serves 6

This is one of my favorite partnerships of 2 loved classics, needless to say Moussaka and Lasagna. Although the ingredients are largely the same in both, I have taken the best from each recipe. Feel free to make this recipe your own, you can even cut out the meat all together and add in more lentils (and more tomatoes) to make it vegetarian. This is quite a heavy recipe, I like to serve it with a big fresh green salad with a sharp dressing to cut through all the creaminess.


Mince Sauce

500g Mince

900ml Chopped Tomato

1 Carrot – Diced

1 Stick of Celery – Diced

1 Onion – Diced

1 Garlic Glove Crushed

2 Sprigs Rosemary- Diced

White Sauce

50g Butter

50g Flour

500ml Milk

1 Tsp


2 x Aubergine

2 Tsp Salt

3 Tbsp Olive Oil


2 Tsp Smoked Paprika

100g Grated Cheese



  1. Brown your mince in hot oil, in three batches, set to one side
  2. Sweat off the celery, carrot,onion, garlic and rosemary.
  3. Add the mince and tomatoes,season well. Simmer 40 minutes

White Sauce

  1. Melt the butter add the flour and stir on the heat for 2 minutes.
  2. Slowly incorporate the milk, simmer for 20 minutes


  1. Slice the aubergine in to 1 inch pieces. place on a baking tray and cover both sides in the oil and salt
  2. Bake at 180 for 30 minutes, turn over half way through the cooking


  1. Layer half the mince at the bottom of a baking dish
  2. Next add a layer of lasagna sheets
  3. Pour over half of the white sauce
  4. Top with half of the aubergine
  5. Repeat the process and top the aubergine with cheese and the paprika
  6. Bake for 40 minutes at 180

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