Make-ahead MARVELS

Life’s always hectic around Christmas and New Year, so meals you can prepare in advance will take the pressure off

- NICHOLA PALMER

SPICED GREEK LASAGNE

A moussaka-style twist on an Italian classic.

PER SERVING 544 cals, 30g fat, 16g sat fat, 31g carbs

SERVES 6

500g (1lb 2oz) minced lamb

1 onion, finely chopped

2 garlic cloves, crushed

2 medium aubergines, 1½ cut into cubes, the remaining half thinly sliced for the top

2tsp ground cinnamon

2tsp dried oregano

2tbsp fresh mint leaves, chopped, plus extra for garnish

1tbsp plain flour

150ml (5fl oz) red wine

2tbsp tomato puree

400g can chopped tomatoes

100ml (3½fl oz) lamb or beef stock

300g (10oz) fresh pasta sheets For the white sauce:

50g (1¾oz) butter

50g (1¾oz) plain flour

400ml (14fl oz) milk

200g block feta cheese, halved

1 egg

1 Cook the lamb, onion, garlic, aubergine cubes, cinnamon and herbs in a pan for 10 mins, breaking up the lamb with a wooden spoon. Stir in the flour and add the wine, tomato puree, tomatoes and stock. Cook for a further 30 mins, stirring occasionally.

2 For the white sauce, melt the butter in a pan over a medium heat and stir in the flour. Gradually add the milk, whisking continuously, and cook until the sauce comes to the boil and thickens. Crumble in half the feta, stir until melted and leave to cool. When cool, add the egg and stir well to mix.