Leek Moussaka

Method

1. Preheat the oven to 200°C (390°F) to prepare for baking the moussaka.
2. Wash and slice the 50 g of leeks into thin rounds, then layer them across the base of a lightly greased oven-safe baking dish.
3. Add the 300 g of ground meat to a skillet over medium-high heat and cook for 8-10 minutes, breaking it apart until fully browned and any excess fat has rendered off.
4. Stir in the 2 medium tomato sauce portions with the browned ground meat and let the mixture simmer together in the skillet for 5 minutes until slightly thickened.
5. Spoon the meat and tomato sauce mixture evenly over the leek layer in the baking dish, pressing it gently to form a uniform layer.
6. Pour the 100 ml of cream-cheese sauce evenly over the top of the meat mixture to form a smooth, golden topping.
7. Bake in the preheated oven for 25 minutes until the cream-cheese sauce is set and lightly golden on top, then allow the moussaka to rest for 5 minutes before serving.