Everyone has their favourite meal. Whether it's our go-to dinner party dish or the one we order after a long day at work, it's comforting to know it's always there for us. While these dishes will always have a special place in our hearts – and our stomachs – sometimes it's good to shake things up.
If you love lasagne but fancy trying a lighter alternative, we've got good news for you. The Mediterranean-fuelled moussaka from Santorini On Oxford is the cousin of the much-loved Italian delight, but we promise you'll see – and taste – the family resemblance.
The classic: lasagne
Lasagne has a firm fan base. It's savoury, served up steaming, and always hits the spot. Originating in the city of Naples, lasagne was originally created in the Middle Ages. It wasn't too far off the version we know and love today, made by building up layers of pasta, ragù, béchamel, Parmigiano-Reggiano and sliced hard boiled eggs. Though you won't often find eggs in your modern-day lasagne, it's essentially remained the same – emerging victorious from the test of time.
Our love of this ragù pasta bake runs deep here in Australia, with loads of places offering up traditional versions. At Pasty Pantry, you'll find it with fresh egg pasta sealing in the richness of the bolognese and béchamel, and topped with fresh mozzarella cheese. Their vegetarian version subs in marinated roast vegetables, ricotta and Napoli sauce for a meat-free delight.
The alternative: moussaka
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Those partial to layered vegetable goodness should opt for the moussaka. This dish originated in the Levant, where it was stacked up with tomatoes, eggplant and chickpeas. Served either hot as a mezze dish, or a cold snack, the popularity of moussaka started to grow and hasn't stopped since.
Nowadays, it's most commonly associated with Greece, where minced lamb was added into the vegetable mix, topped with béchamel sauce, baked and served up piping hot. Though this version wasn't rustled up until the 20s by Nikoloas Tselementes, it's the kind you'll likely find today.
And that's exactly what you'll get at Santorini On Oxford. With their classic moussaka, you get a home-style dish – with layers of potatoes, eggplant and beef mince sauce topped with that trademark béchamel. They also offer up a modern vegetarian-friendly version with their Spinach Moussaka, where you'll find spinach, smoky eggplant and potatoes met with tomato and cheese.