Moussaka or thereabouts

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Moussaka without the aubergine is probably a bit like a banana split without the banana, but I thought I'd give it a go.

What's out:
  • Aubergine
  • Garlic
  • Potatoes (not sure if they're traditional anyway)

What's in:
  • Courgette and squash
  • Bell pepper
  • Pasta sheets

Ingredients:
  • 250 g lamb mince
  • 1 onion
  • 1 pepper (any colour)
  • 1 large courgette or 2 small
  • ½ butternut squash (you'll just have to find a use for the other half)
  • 1 can of tomatoes
  • dried oregano
  • ground cinnamon
  • 6 sheets of lasagne pasta
  • 100 mL yoghurt
  • 3 tbsp grated cheese (I used 50:50 Cheddar and Grana Padano)
  • 1 egg
Recipe
  1. Dice the onion, pepper and squash. Fry the onion and pepper for 3-5 mins in olive oil, then add the squash. Continue to lightly brown for 5 - 10 mins. Remove from the pan and reserve. Fry the lamb mince until brown, add back the vegetables, the can of tomatoes and a little water. Season with black pepper, a pinch of cinnamon and add plenty of oregano (two handfuls). Stir and leave to simmer and thicken for 30 mins.
  2. Thinly slice the courgette along its length. Drizzle with olive oil and season with black pepper. Lightly grill the slices and reserve for later.
  3. Pre-cook the pasta sheets for 5 minutes. Drain and keep in cold water.
  4. Mix the yoghurt, egg and grated cheese.
  5. When the meat sauce is cooked, begin assembly of the moussaka. Layer half the courgette in the bottom of the dish, cover with half the meat sauce. Top this with 3 of the lasagne sheets. Repeat the courgette - meat - pasta layering with the remaining half of the ingredients. Finally cover the top layer of pasta with the eggy cheese mix.
  6. Bake for 30-45 mins on 165 °C (180 °C for non-fan ovens). Serve with a simple salad and some herby toast.

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