Lamb Moussaka Pasta Bake

Steps

1. oven to 220°C. Line an oven tray with baking paper. Grease a baking dish (measuring about 30 x 30cm) with oil.
2. Lay eggplant slices on prepared tray in a single layer. Drizzle with olive oil and season with salt and pepper. Cook for about 10 minutes, until starting to soften. Set aside. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion, garlic and carrot for 2–3 minutes, until starting to soften.
3. Add lamb mince, lamb spice mix and salt to pan and cook for 4–5 minutes, breaking mince up with a wooden spoon as it cooks, until starting to brown. Add wine/stock and cook a further 1 minute, until almost evaporated. Add passata, balsamic vinegar and sugar and stir to combine.
4. Cook lamb mix for a further 5 minutes, until sauce has thickened. Season to taste with pepper. While lamb mix cooks, combine ricotta, half the parmesan cheese (reserve half for the top), egg, milk, salt and pepper in a small bowl and whisk until smooth.
5. Spread 1/3 of the lamb mixture to cover the base of baking dish. Top with a lasagne sheet in a single layer to cover snugly. Arrange half the cooked eggplant in a layer on top, then repeat (1/3 lamb mixture, lasagne sheet, eggplant). Finish with final 1/3 of lamb mixture and a lasagne sheet on top.
6. Evenly spread ricotta sauce over top lasagne sheet and sprinkle with remaining parmesan cheese. Bake for about 25 minutes, until the top is golden and pasta is just tender. Set aside to rest for 5 minutes. Dice tomato 1 cm. Toss in a bowl with mesclun leaves, oil and vinegar just before serving.
7. Divide lamb moussaka pasta bake between plates and serve salad on the side.