Healthier moussaka

1 Heat the oven to 190°C/fan 170°C/ gas 5 and line 2 large baking sheets with non-stick baking paper. Spread the aubergine slices over the baking sheets, then cook in the oven for 15 min. Remove and set aside, but leave the oven on.

2 Meanwhile, bring a medium pan of water to the boil, then add the potato slices and cook for 5 min. Drain in a colander, then rinse under cold water, drain again and set aside.

3 Spray a large non-stick frying pan with oil and set it over a medium heat. Cook the onion and garlic, stirring constantly, for 5 min or until softened. Add the lamb mince and cook, stirring with a wooden spoon to break it up, for 5 min. Add the chopped tomatoes, tomato purée, oregano, cinnamon and mint and stir to combine. Season to taste with ground black pepper and cook on a low heat for 8–10 min. While the meat mixture is cooking, combine the yogurt and egg in a small bowl, then set aside.

4 Put a third of the meat mixture into the base of a large ovenproof dish. Top with a layer of potato slices, then a layer of aubergine. Repeat the layers until all the ingredients are used up, finishing with a layer of aubergine on top.

5 Pour the yogurt and egg mixture over the moussaka to evenly cover. Crumble over the feta and sprinkle with a pinch of oregano, then cook in the oven for 20 min or until golden and bubbling at the edges.