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Lamb & Yoghurt Pasta Bake

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Lamb & yoghurt pasta bake

Photography by Chris Court

Lamb & yoghurt pasta bake

Here's a recipe for a complete dinner you can put together tonight. On the other hand, you could make it today and freeze it, so you have a meal on hand when you're running short on time.

Preparation Time

60 minutes

Cooking Time

85 minutes

Ingredients (serves 12)

  • 2 large (about 1.2kg) eggplants, ends trimmed, thinly sliced crossways
  • 80ml (1/3 cup) olive oil
  • 300g dried penne pasta
  • 1kg lamb mince
  • 3 carrots, peeled, finely chopped
  • 3 green zucchini, ends trimmed, finely chopped
  • 1 brown onion, halved, coarsely chopped
  • 3 garlic cloves, crushed
  • 1 x 800g can diced tomatoes
  • 2 tbs tomato paste
  • 2 tbs chopped fresh oregano
  • 500g Greek-style yoghurt
  • 2 eggs, lightly whisked
  • 25g (1/4 cup) dried (packaged) breadcrumbs
  • 45g (1/2 cup) shredded parmesan


  1. Preheat oven to 180°C. Brush eggplant slices with oil. Heat a non-stick frying pan over medium-high heat. Add one-third of eggplant slices and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining eggplant, reheating pan between batches.
  2. Meanwhile: cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
  3. Add half the mince to the frying pan and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until it changes colour. Transfer to a large saucepan. Repeat with remaining mince. Add carrot, zucchini, onion and garlic to the frying pan and cook, stirring, for 5 minutes or until onion softens. Transfer to the saucepan with the mince.
  4. Add tomato and tomato paste to mince mixture. Cook, stirring occasionally, over medium heat for 20 minutes or until sauce thickens. Add oregano and pasta, and stir to combine.
  5. Line the bases of two 2L (8-cup) capacity ovenproof baking dishes with one-third of the eggplant. Top with half the mince mixture. Continue layering with remaining eggplant and mince mixture, finishing with a layer of eggplant.
  6. Place yoghurt and egg in a bowl and stir to combine. Spread yoghurt mixture over eggplant in both dishes. Sprinkle with breadcrumbs and parmesan. Bake in oven for 30 minutes or until golden. Serve with, Greek salad and herb bread or steamed green beans.

Notes & tips

  • To freeze (for up to 3 months): Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge overnight. Label, date and freeze.
  • To thaw: Place in the fridge for 24 hours.
  • To reheat: Preheat oven to 180°C. Remove plastic wrap. Bake in oven for 40 minutes or until heated through.
  • Microwave thawing & reheating: Remove plastic wrap. Place pasta bake on a heatproof, microwave-safe plate. Heat, uncovered, on Defrost or Medium-Low/350watts/30% for 15-20 minutes or until pasta bake is almost thawed but still icy in the centre. Cover with foil and set aside for 10 minutes or until thawed in the centre. Remove foil. Cover loosely with damp paper towel and cook on Medium/500watts/50% for 15-18 minutes or until heated through.


Australian Good Taste - August 2005 , Page 59
Recipe by Michelle Southan

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