This is a cross-over between moussaka and lasagne, which is quick to make as long as you make the pasta, meat sauce and white sauce in parallel.
Ingredients
- 30g unsalted butter
- 30g plain flour
- 568ml milk
- 1/8th tsp ground nutmeg
- 2 tbsp olive oil
- 250g 5% ground pork
- 500g wholewheat penne dried pasta
- 1 onion, finely chopper
- 200g pasata
- 2 tbsp moussaka herb mix
- 200g feta cheese, finely chopped
- 2 eggs, separated into yolk and white
- 200g grated mozzcarella cheese
Method
- Pre-heat the oven to 180 degrees Celsius.
- Melt the butter in a small sauce pan over a low heat.
- Once melted, add the flour and mix into a smooth paste
- Cook for 3 minutes.
- Add the milk a bit at a time, whisking until combined between the additions.
- Once all the milk is added, add the nutmeg and cook over a low heat for 10 minutes.
- While that's all getting ready, heat 1 tbsp olive oil in frying pan over a medium heat.
- Meanwhile, put a large pan of salted water on to boil for the pasta.
- Once hot, add the minced pork and stir frequently until nicely browned.
- Remove the pork from the pan and add the remaining 1 tbsp olive oil and gently fry the onion until it starts to soften.
- Add the pasta to the boiling water and cook for the lower time on the instructions, something like 11 minutes.
- While the pasta cooks, add the pasata, moussaka herb mix and browned pork to the softened onion and warm through.
- When the sauces and pasta are ready, place the pasta in a deep oven proof dish and stir though the egg whites and finely chopped feta cheese.
- Top the pasta and feta mixture with the pork mince sauce and spread out until evenly distributed.
- Stir the egg yolks through the white sauce and then use to cover the meat sauce in the pan.
- You can store the dish in the fridge for a couple of days at this point, but it'll take an hour to cook through, rather than 20 minutes.
- Finally top with the grated mozzarella cheese and bake in the oven for 20 minutes, or until nicely bubbling.
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