About the Recipe
This cheese sauce is perfect for topping your moussaka or any other dish that needs a rich and
creamy finish. Enjoy!
Ingredients
For the Lasagne
40 g butter
600 g fatty beef or lamb mince
2 small onions, finely chopped
2 cloves garlic, chopped
400 g tin whole peeled
tomatoes, blended
2 tbsp white wine vinegar
1 cup beef stock
2 tsp ground cinnamon
1/4 cup chopped mint
2 tbsp chopped parsley
For the Aubergines
3 large aubergines, sliced
lengthways, about 1cm thick
A little melted butter
For the Cheese Sauce
1/2 cup heavy whipping cream
6 tbsp cream cheese
1 garlic clove, pressed
1/4 tsp salt
1 cup shredded Gouda cheese
1 cup grated parmesan
1/4 tsp ground nutmeg
(optional)
Preparation
For the Lasagne
1. Preheat the oven to 200°C.
2. In a medium-sized pot, melt the butter and add the onions and garlic. Gently fry them
until they are soft.
3. Add the mince and fry with the onions until it is browned. Break up the mince until fine.
4. Add the cinnamon and cook for 30 seconds.
5. Add the tomatoes, white wine vinegar, and stock. Cook the mince on medium heat for about 30 minutes until the liquid has reduced and it is a thick, meaty sauce.
Season well with salt and pepper and stir in the chopped parsley and mint.
6. While the mince is cooking, lay the aubergines on a baking tray and brush well with melted butter. Season well with salt and pepper and roast in the oven for 20 minutes until they are soft.
For the Cheese sauce
1.Heat the heavy whipping cream and cream cheese in a saucepan over medium heat. Stir
until the cream cheese is melted and the mixture is smooth.
2.Add the pressed garlic and salt. Stir to combine.
3.Gradually add the shredded Gouda cheese, stirring continuously until the cheese is
melted and the sauce is smooth.
4.Add the nutmeg if using. Stir well.
5.Stir in the grated parmesan until well combined and the sauce is smooth.