Moussaka swaps lasagna's pasta with melt-in-your-mouth eggplant slices, minced lamb and, in our case, a light béchamel sauce made with Burraduc buffalo milk.
Moussaka one day, Lovely Lasagna the next!
Your moussaka is frozen so it will take an hour or so to reheat in its compostable container. Preheat the oven to 180. Take the moussaka out of the plastic (not the container), cover it and pop it in the oven for 40 minutes. Check to make sure it's getting nice and hot in the centre. Then remove the cover and warm for another 15 minutes and it should be bubbling and hot. Let it sit for a few minutes before serving. When you're finished, chuck the container in your compost.
Ingredients: lamb mince, eggplant, onion, tomato, white wine, flour, butter, buffalo milk, feta, garlic, thyme, rosemary, oregano, cinnamon, cloves, coriander seed, turmeric, salt, pepper.