Recipe  

This warming, rustic Greek classic is a guaranteed hit at dinnertime.

Serves: 4 people | Prep time: 20 minutes | Cooking time: 1 minute

Greek | Organic

Ingredients

• 1 Aubergine
• 500g Ashfield Farm British Lamb Mince
• 500g White Potatoes
• 1 Large Onion
• 110ml Solesta Olive Oil
• 1 tsp Stonemill Basil
• 1 tsp Stonemill Paprika
• 1 tsp Stonemill Cinnamon
• 400g Sweet Harvest Tinned Chopped Tomatoes
• 2 tsp Cucina Tomato Puree
• 1 Quixo Stock Cube
• 2 Garlic Cloves, peeled and finely chopped
• 150g Brooklea Greek Style Yoghurt
• 440g Cucina Creamy Sauce for Lasagne
• 2 Merevale Large Free Range Eggs
• 100g Lyttos Greek Feta
• 50g British White Mature Cheddar (grated)
• Stonemill Salt and Black Pepper
• 50ml Water

Method

1. Peel and finely chop the onion into a large saucepan, add the lamb and sauté with a little olive oil.
2. Cook until the meat is sealed.
3. Add the tinned tomatoes, crumbled stock cube, garlic, water, tomato puree, black pepper, herbs and seasonings.
4. Cover with a lid and cook gently for 30 minutes.
5. Slice the aubergine thinly then sauté the slices in olive oil until they are browned on both sides.
6. Do this in batches, keeping the cooked aubergine to one side.
7. Preheat the oven to 180oC/350oF/Gas Mark 4.
8. Peel the potatoes and slice thinly.
9. Cook in salted water for 4-5 minutes until they are tender, then drain and keep to one side.
10. Mix the lasagne sauce, egg yolks and yoghurt together in a mixing bowl.
11. When the lamb is cooked, pour half into the base of the dish and layer with the sliced potatoes.
12. Gently spoon the rest of the lamb on top of the potatoes and layer the sliced aubergines on top.
13. Spoon over the sauce and sprinkle with feta and cheddar cheese.
14. Bake in the oven for 25-30 minutes until golden.