Easy Lamb Moussaka Stack with Broccolini

Preheat oven or grill to 180C. Peel and chop onion. Cut zucchini and eggplant lengthways into thick slices. Sprinkle the eggplant slices with salt. Zest lemon. Trim broccolini. Put a pot of water on to boil for step 3.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a drizzle of oil in a frying pan over a high heat. Add onions and saute for 2-3 minutes. Add lamb mince and cook, breaking up mince, for 1-2 minutes. Add passata, and tomato paste spice mix. Cook for 5 minutes. The consistency of the mince mix should be thicker than bolognaise.

Tip! If the mix is drying, out add a few tablespoons of water.

To another frying pan add a drizzle of olive oil. Heat on a medium high setting. Add the sliced eggplant and zucchini (you may have to cook in batches). Cook for 3-4 minutes each side or until brown but still slightly firm. Meanwhile, boil a pot of salted water then cook the broccolini for 3-4 minutes until tender and bright green.

To a bowl, add soft ricotta, Greek yoghurt, nutmeg (to taste) and lemon zest. Mix and then season to taste with salt and pepper.

In an oven safe dish make a stack for each person. Layer meat, eggplant and zucchini, lemon ricotta sauce, meat, eggplant and zucchini. Top the stack with another layer of meat and lemon ricotta sauce and a sprinkle of grated cheese. Place the stacks in the oven or under the grill until the cheese melts and turns golden brown.

Serve each moussaka stack accompanied by broccolini dressed with a squeeze of lemon juice and seasoned with salt and pepper. Enjoy!

Preheat oven or grill to 180C. Peel and chop onion. Cut zucchini and eggplant lengthways into thick slices. Sprinkle the eggplant slices with salt. Zest lemon. Trim broccolini. Put a pot of water on to boil for step 3.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a drizzle of oil in a frying pan over a high heat. Add onions and saute for 2-3 minutes. Add lamb mince and cook, breaking up mince, for 1-2 minutes. Add passata, and tomato paste spice mix. Cook for 5 minutes. The consistency of the mince mix should be thicker than bolognaise.

Tip! If the mix is drying, out add a few tablespoons of water.

To another frying pan add a drizzle of olive oil. Heat on a medium high setting. Add the sliced eggplant and zucchini (you may have to cook in batches). Cook for 3-4 minutes each side or until brown but still slightly firm. Meanwhile, boil a pot of salted water then cook the broccolini for 3-4 minutes until tender and bright green.

To a bowl, add soft ricotta, Greek yoghurt, nutmeg (to taste) and lemon zest. Mix and then season to taste with salt and pepper.

In an oven safe dish make a stack for each person. Layer meat, eggplant and zucchini, lemon ricotta sauce, meat, eggplant and zucchini. Top the stack with another layer of meat and lemon ricotta sauce and a sprinkle of grated cheese. Place the stacks in the oven or under the grill until the cheese melts and turns golden brown.

Serve each moussaka stack accompanied by broccolini dressed with a squeeze of lemon juice and seasoned with salt and pepper. Enjoy!