A ray of Greek sunshine on even the gloomiest winter’s day. We layer golden slices of oven-roast eggplant with a rich, slow-cooked lamb ragu, scented with cinnamon and lemon zest, and blanket the whole happy bundle in a Parmesan-enriched bechamel, ready to pop in the oven till browned, bubbling and close to irresistible. A crisp salad on the side and your work here is done.
To Serve
Serve with a Greek or leafy green salad or crusty bread.
Remove plastic film and preheat oven (FF) to 200C.
DEFROSTED: cook for 45-50 minutes or until golden brown and piping hot.
FROZEN: cook for 65-70 minutes or until golden brown and piping hot.
Allow to rest for 5-10 minutes before serving.
4.5
Rated 4.5 out of 5 stars
Based on 204 reviews
5
Rated out of 5 stars
138
Total 5 star reviews: 138
4
Rated out of 5 stars
34
Total 4 star reviews: 34
3
Rated out of 5 stars
24
Total 3 star reviews: 24
2
Rated out of 5 stars
6
Total 2 star reviews: 6
1
Rated out of 5 stars
2
Total 1 star reviews: 2
84%would recommend this product
204 reviews
anna g.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
5 days ago
Favourite
Great option
Fay W.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
6 days ago
Wonderful Moussaka
The Moussaka is tasty and very Greek in style. Would have love a little more lemon in the sauce but otherwise just gorgeous. Feeds more than two, for me it easily fed three of us.
Kristine C.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
2 weeks ago
Will alway reorder this
great taste and portion
Renate van der G.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
2 weeks ago
Loved the moussaka - very tasty!
One of my favouri
Sahra R.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
3 weeks ago
Mad for Moussaka
The moussaka did not disappoint! It was rich and delicious. So happy to enjoy this yummy meal with my family without having to make it.
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