Dairy free lamb and aubergine moussaka bake
Layers of spiced lamb, silky aubergine and potato under a creamy oat milk topping. All the comfort of moussaka without dairy, gluten or egg.
- Time1 hr 30
- LevelMedium
- Costabout £1.70 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Brush the aubergine slices with 3 tbsp of the oil, spread on trays and roast for 25 minutes until golden.
25 min - 2
Fry the lamb and onion in the remaining oil for 10 minutes until browned. Add the garlic, cinnamon, oregano, tomatoes and purée. Simmer for 20 minutes.
20 min - 3
Boil the potato slices for 5 minutes, then drain.
5 min - 4
Melt the spread in a pan, whisk in the cornflour, then add the gluten free oat milk slowly, whisking until thick, about 6 minutes. Add the nutmeg and season.
6 min - 5
In a deep dish layer potato, half the lamb, aubergine, the rest of the lamb, then more aubergine. Pour the sauce over the top.
- 6
Bake at 190°C (170°C fan) for 35 minutes until bubbling and golden. Rest for 10 minutes.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.