Serves: 6-8, Calories: 519, Time: 3 hrs

Ingredients:

Veg:

• 2 potatoes (200g each), sliced.  324
• 1 large onion, sliced.  75
• 2 aubergines, sliced.  150
• 2 large courgettes, sliced.  80
• 3 tbsp veg oil.  372
• Salt + black pepper
• 1.½ tsp thyme

Meat:

• 500g lean minced beef.  830
• 1 large onion, chopped.  75
• 1 tbsp veg oil.  124
• 2 tsp garlic purée.  34
• 1 tsp ground cinnamon
• ⅛ tsp black pepper
• ¼  tsp ground cloves
• 2 tbsp tomato purée.  20
• 1 x 400g tin chopped tomatoes.  100
• 1 Knorr beef stock pot.  60
• 2 bay leaves

Béchamel:

• 100g butter.  751
• 100g plain flour.  342
• 750ml milk.   375
• ¼ tsp ground nutmeg
• ⅛ tsp black pepper
• 80g parmesan, grated.  322
• 2 egg yolks.  120

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Oil 14x10" Pyrex roaster.
3. Veg: In large bowl; Toss onion and potatoes in 1 tbsp oil, salt, pepper and ½ tsp thyme. Cover base of roaster. Bake for 20 mins.
4. Toss aubergine in 1 tbsp oil, salt, pepper, and ½ tsp thyme. Layer over potatoes. Bake for 20 mins.
5. Toss courgettes in 1 tbsp oil, salt, pepper, and ½ tsp thyme. Layer over aubergine. Bake for 20 mins.
6. Meat: Meanwhile (while aubergines bake) in sauté pan; Fry onion and garlic in 1 tbsp oil until brown.
7. Stir in cinnamon and cloves for 2 mins.
8. Stir in tomato purée.
9. Stir in mince, brown for 5 mins.
10. Stir in bay leaves, pepper and stock pot.
11. Stir in tinned tomatoes and sauté for 5 mins until liquid evaporates. Set aside.
12. Béchamel: In large saucepan (while courgettes bake); Melt butter over medium heat.
13. Whisk in flour to absorb butter.
14. Very gradually whisk in milk, allowing flour to dissolve well between additions.
15. Once bubbling, whisk in pepper, nutmeg, and 80g parmesan.
16. When parmesan is melted, whisk in yolks.
17. Stir ⅓ béchamel into meat and layer over veg in roaster.
18. Spread ⅔ béchamel over top.
19. Bake for 25 mins until golden.
20. Cool for minimum 30 mins before slicing.
21. (Start to finish, 2 hrs 15 mins approx. Plus standing time 30-45 mins. Total 3 hrs).

Calories = 4154

• 4154 / 8 = 519
• 4154 / 7 = 593
• 4154 / 6 = 692

Alternatively: Use lean lamb mince and lamb stock pot.

Modified from Greek Moussaka.