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by Bliss (follow)
Greek (38)      Main (26)      Lasagne (14)     
Moussaka is a Greek lasagne layered with eggplant. This is the perfect dish if you are trying to cut down on carbs or just trying to eat more vegetables in a more interesting way. My variation on this dish is using zucchini as well as eggplant. Zucchini is my favourite vegetable and it makes the Moussaka a little lighter as eggplant can be very rich especially teamed with cheese sauce.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Makes: 4 servings

1 medium eggplant
2 small zucchinis
500g mince
Jar of Bolognese sauce (see authentic Bolognese recipe)
Cheese sauce (see cheese sauce recipe)
cup grated cheese

Preheat your oven at 180-200 degrees (depending on the strength of your oven.)
Thinly slice the eggplant and zucchinis.
Grill the vegetable pieces in a frypan. This will reduce the overall cooking time and the moisture in the vegetable and will stop your moussaka from becoming soggy.

In another saucepan brown your mince and add your Bolognese sauce. Heat through.
In another saucepan prepare your cheese sauce.
Once your three elements are prepared, it is time to assemble the Moussaka.
Lightly spray a baking dish with oil and line the bottom with a layer of eggplant.

On top, spread some cheese sauce and then layer some Bolognese sauce.
Next add a layer of zucchini.
Repeat the method of spreading the cheese sauce and Bolognese sauce.
Repeat the layering technique until you run out of ingredients.
On the top layer, thinly spread the last of the cheese sauce and sprinkle the grated cheese.

Put in the oven and cook for 35-40 mins or until the cheese on top has brown.
Serve alone or with a side of vegetables, chips or Greek salad.

I like this Recipe - 4
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I have combined spreadable ricotta cheese combined with Low fat grated Mozzarella in between layers and have incorporated slices of Sweet potto with slices of egggplant and sliced zucchini .Its delicious ! Lee
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