Creamy baked moussaka

Creamy baked moussaka


  1. To make the mince: In a saucepan fry the mince in hot oil. When it's browned add the diced onion and garlic and chilli. Fry for 5 mins and keep stirring so it doesn't burn. Add the spices, red wine and boil the wine down.
  2. Add the tin of tomatoes, Worcester sauce and gently simmer for 30 mins or until it is nice and saucy like a ragu. Set to one side
  3. Heat the oven to 200°c /gas mark 6 slice the aubergine into 1cm cubes and season and oil. Place in the oven and roast for 10-15 mins until soft and golden. Remove and set to one side
  4. To make the white sauce: Melt the butter in a small pan. Stir in the flour and mix until smooth.
  5. Add the bay leaf and the milk a little at a time. Keep stirring on the heat so it thickens. When all the milk is added add The Lake District Dairy Co. Quark and season.
  6. You should have a thick creamy sauce. If it’s a little tight add a splash more milk
  7. Take a suitable oven dish and add half the mince on the bottom, then a layer of aubergines and a layer of white sauce. Repeat the layers.
  8. Top with grated cheese and bake for 25 mins at 200°c/Gas Mark 6 until crispy

Recipe from

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Serve this creamy classic Greek dish with salad or green beans


200g lamb mince
1 onion diced
2 garlic cloves crushed
1 green chilli
1 tsp of coriander, cumin seeds
100ml red wine
1 tin tomatoes
1 tbsp Worcester sauce
1 big pinch of smoked paprika
Salt and pepper
1 aubergine
Olive oil
Salt and pepper White sauce
30g butter
25g flour
200ml milk
200g The Lake District Co. Quark
Salt and pepper
1 bay leaf
50g grated cheddar


Time: 25 mins
Serves: 4-6
Nutrition: n/a