Heat 1 tbsp olive oil in a large casserole dish.
Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured.
Brown the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture.
Stir in the cinnamon, allspice, chopped tomatoes and oregano. Add to the browned lamb and de-glaze the pan with white wine.
Whilst this is simmering cut the aubergines into 1 cm thick slices and drizzle with olive oil. Cook for 20 mins on at 200C - until soft and browned.
To make the bechamel sauce, melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in the parmesan and 50g of the cheddar cheese and season with salt and pepper.
Once the sauce has cooled whisk in the egg and egg yolks.
Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half of the aubergine slices. Repeat the layers, finishing with aubergine slices, then pour over the cheese sauce. Sprinkle over the remaining cheese.
Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before serving.
Serve with a chunky salad and crusty bread.
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