A Moussaka is a traditional Mediterranean dish that has many variations depending on what area of the med you visit.
It's basically a Lasagne without the pasta
Some villages use a combination of aubergine, meat sauce, and bechamel sauce....some use courgettes, meat sauce and cheese sauce, and some top it off with sliced potatoes.
It's no less delicious, whichever method is used.
I've gone down the courgette route with a few tweaks along the way, using some extra vegetables from the fridge- summer squash and carrots, and substituting leek for onion, and a bechamel for a cream cheese sauce instead, as thats what I had in my fridge.
Its a very forgiving recipe that means you can also swap ingredients that you and your family prefer, to ensure it becomes a firm favourite at mealtimes. .
I've used the Ninja Foodi, but this can be done in the oven or slow cooker.
Why not give this a try and let us know how you get on in the comments below.
We love to hear your feedback
Eve x
Prep:-
Slice all the vegetables into thin discs.
Grate the cheese
Chop the garlic
Mix the milk into the cream cheese to thin it down enough to spread easily.
Add the mince to a pan and Fry off for 4-5mins till brown but not cooked.
Drain the fat.
Add the leek, carrots, garlic, puree, herbs and tomatoes to a large pot.
Stir till combined, chopping the tomatoes into small chunks with a spoon.
Add the minced beef, stir and cook everything together for 15mns till you have a thick tomato based sauce.
Meanwhile, begin to layer the courgette and squash in the bottom of the foodi.
Add a layer of mince.
Add a layer of cream cheese.
Sprinkle over a layer of grated cheese.
Repeat these steps till the final layer and add the Parmesan over the cheddar.
Cover with baking parchment, add a grill to prevent it rising and touching the fan.
Bake at 180° for 40-50mns.
Uncover and bake for a further 5-10mns till the top is crispy and golden brown.
Divide into portions, garnish with parsley and
serve immediately.
Easy swaps:-
Courgette for Aubergine,
Beef mince for any mince, including quorn or soya.
Cream cheese for Ricotta or a Bechamel sauce.
Tinned tomatoes for Passata.
Leek for onion.
Garlic cloves for paste.
Oven temp same as foodi.
Slow Cooker 6-8 hrs on Low
4-5 hrs on high.
Ingredients
Directions
Prep:-
Slice all the vegetables into thin discs.
Grate the cheese
Chop the garlic
Mix the milk into the cream cheese to thin it down enough to spread easily.
Add the mince to a pan and Fry off for 4-5mins till brown but not cooked.
Drain the fat.
Add the leek, carrots, garlic, puree, herbs and tomatoes to a large pot.
Stir till combined, chopping the tomatoes into small chunks with a spoon.
Add the minced beef, stir and cook everything together for 15mns till you have a thick tomato based sauce.
Meanwhile, begin to layer the courgette and squash in the bottom of the foodi.
Add a layer of mince.
Add a layer of cream cheese.
Sprinkle over a layer of grated cheese.
Repeat these steps till the final layer and add the Parmesan over the cheddar.
Cover with baking parchment, add a grill to prevent it rising and touching the fan.
Bake at 180° for 40-50mns.
Uncover and bake for a further 5-10mns till the top is crispy and golden brown.
Divide into portions, garnish with parsley and
serve immediately.
Easy swaps:-
Courgette for Aubergine,
Beef mince for any mince, including quorn or soya.
Cream cheese for Ricotta or a Bechamel sauce.
Tinned tomatoes for Passata.
Leek for onion.
Garlic cloves for paste.
Oven temp same as foodi.
Slow Cooker 6-8 hrs on Low
4-5 hrs on high.