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Photo of Lamb and eggplant pastitsio by WW

Lamb and eggplant pastitsio

Total Time
1 hr 20 min
20 min
1 hr
Enjoy our take on a classic Greek dish made from layers of pasta, lamb and creamy white sauce.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Lean lamb mince

500 g

Red wine

125 ml

Canned diced tomatoes

400 g

Dried oregano

2 tsp

Dry pasta

250 g, rigatoni variety


1 large, halved lengthways, thickly sliced


2 medium, thickly sliced

99% fat-free, plain Greek yoghurt, unsweetened

500 g


1 medium, lightly beaten

Ground nutmeg

¼ tsp

Fresh flat-leaf parsley

2 tbs, finely chopped


  1. Preheat oven to 180°C or 160°C fan-forced. Heat oil in a non-stick frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion has softened. Add lamb and cook, stirring to break up lumps, for 5 minutes or until browned. Add wine and bring to the boil. Reduce heat and add tomatoes and oregano. Simmer, stirring occasionally, for 15 minutes or until sauce thickens.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return to pan. Add to lamb mixture and toss to combine.
  3. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook eggplant and zucchini, in batches, for 2 minutes each side or until golden. Transfer to a plate.
  4. Arrange half the eggplant and zucchini in the base of a 3 litre (12-cup) capacity ovenproof dish. Top with half the lamb mixture. Repeat with remaining eggplant, zucchini and lamb mixture.
  5. Whisk yoghurt, egg and nutmeg in a bowl until combined. Pour over lamb mixture. Bake for 30–35 minutes or until golden. Serve sprinkled with parsley.


SERVING SUGGESTION: Salad of baby spinach leaves and cherry tomatoes (sliced), drizzled with balsamic vinegar