Lasagne meets gozleme in this dinnertime mash-up, which will be loved by young and old.


  • 2 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 500g lamb mince
  • 3 teaspoons smoked paprika
  • 1 teaspoon ground allspice
  • 250ml (1 cup) chicken stock
  • 1 bunch silverbeet, trimmed, chopped
  • 200g pkt mountain bread
  • 200g feta, crumbled
  • 200g (2 cups) coarsely grated mozzarella
  • 125ml (1/2 cup) milk
  • 1 egg
  • Lemon wedges, to serve

Step 1
Preheat oven to 200C/180C fan forced. Lightly grease a 20 x 30cm baking dish. Heat 1 tablespoon oil in a large frying pan over high heat. Add onion and garlic. Reduce heat to medium-low. Cook, stirring, for 5 minutes or until soft.
Step 2
Increase heat to high. Add the lamb. Cook, breaking up any lumps with a wooden spoon, for 4 minutes or until browned. Add the paprika and allspice. Stir to combine. Add the stock. Simmer for 15 minutes or until the liquid has evaporated. Season.
Step 3
Meanwhile, cook the silverbeet in a large saucepan of boiling water for 5 minutes or until tender. Drain well, pressing with a wooden spoon to remove as much water as possible.
Step 4
Stack 2 mountain bread pieces in the base of the dish. Spread with half the lamb mixture. Combine feta with 155g (11⁄2 cups) mozzarella. Sprinkle the lamb layer with one-quarter of the cheese mixture. Top with 1 piece of bread and half the silverbeet. Sprinkle with one-third of remaining cheese mixture. Top with 1 piece of bread, remaining lamb mixture and half of the remaining cheese mixture. Top with 1 more piece of bread, the remaining silverbeet and remaining cheese mixture. Finish with 2 pieces of bread.
Step 5
Whisk together the milk, egg and remaining 1 tablespoon oil. Brush the egg mixture over the bread and sprinkle with the remaining ½ cup mozzarella. Bake for 30 minutes or until golden. Allow to stand for 5 minutes before serving. Serve with lemon wedges.

  • Recipe by: Author: Alison Adams
  • Image credit: Nigel Lough
  • Publication: Taste.com.au