Slow Cooker Lamb Moussaka
This Lamb Moussaka recipe is a rich, delicious slimming friendly meal for anyone counting calories or following plans like Weight Watchers!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
For a hearty, warming casserole inspired by European flavours, look no further than this Lamb Moussaka!
We’ve used diced lamb instead of minced lamb, which is a little bit different to the traditional dish, but also significantly lower in calories and Points.
To make this recipe even easier, you can prepare the filling in the slow cooker while you’re getting on with your day, ready to layer and bake fresh in time for dinner. If you’re short on time, there’s an oven version of this Lamb Moussaka too!
This Lamb Moussaka is substantial and filling, and a real people pleaser. Serve with a crusty wholemeal roll and fresh side salad for a delicious weeknight family feast.
What diets is this Slow Cooker Lamb Moussaka suitable for?
This Lamb Moussaka recipe is suitable for gluten free diets.
It can be made dairy free as long as you swap out the following ingredients for dairy free versions;
- Fat free natural yoghurt
- Low fat cheddar
You can also make this recipe vegetarian by swapping out the following ingredients for vegetarian alternatives;
- Diced lamb
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Slow Cooker Lamb Moussaka recipe?
- You need to count 6 Points per portion of this Lamb Moussaka recipe if you’re on WW Green.
- You need to count 5 Points per portion of this Lamb Moussaka recipe if you’re on WW Blue.
- You need to count 5 Points per portion of this Lamb Moussaka recipe if you’re on WW Purple.
Do you need any special ingredients to make Slow Cooker Lamb Moussaka?
We’ve used red wine vinegar for an extra depth of flavour: it works really well in lamb dishes and you can find it alongside the regular vinegars in the supermarket.
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A slow cooker like this one allows you to cook the meat over a long period of time until it’s tender and soft.
A sharp knife is essential for a clean cut vegetable, like this one from Amazon!
How many calories are in this Slow Cooker Lamb Moussaka?
There are 295 calories per portion in this Lamb Moussaka, which means it falls into our Everyday Light category.
This Lamb Moussaka is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Add the onions, garlic, tomato puree, lamb, chopped tomatoes, courgettes, red wine vinegar, sweetener, cinnamon, oregano, bay leaf, salt and pepper to the slow cooker and stir well.
Cook on high for 3 to 4 hours or medium for 6 to 7 hours.
If the sauce seems a little watery, remove the liquid and continue to cook until the liquid has reduced slightly.
Slice the aubergine lengthways, spray with low calorie cooking spray, then place on a baking tray and grill until they are starting the soften. Turn them over and do the same on the other side.
Next make the white sauce. In a bowl, mix together the yogurt, eggs, mustard powder and a pinch of salt and pepper. Set aside.
Preheat the oven to 180°C.
Place a layer of the lamb mix on the bottom of an oven proof dish.
Top with a layer of grilled aubergine then another layer of the lamb mixture.
Top with a final layer of aubergine.
Pour the white sauce over the top, making sure there are no gaps.
Sprinkle the grated cheese evenly over the top, then cook for 30 – 40 minutes, or until the cheese is golden brown.
Remove from the oven and allow to stand for a few minutes before serving.
What could I serve with this Slow Cooker Lamb Moussaka?
This Lamb Moussaka is such a beautifully indulgent meal and we love it served with the following dishes:
How do you know when this Slow Cooker Lamb Moussaka is cooked?
You should cook your Lamb Moussaka for around 30-40 minutes or until the cheese is is golden brown and crisp.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Slow Cooker Lamb Moussaka in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Lamb Moussaka in the fridge for approximately 3 days or so.
Can I freeze this Slow Cooker Lamb Moussaka?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Slow Cooker Lamb Moussaka?
From chilled: Place in a microwave proof container with loosely fitting lid and heat until piping hot.
From frozen: Allow to defrost, and then as above.
You can also reheat this Lamb Moussaka in the oven if you’d prefer. Whichever method you choose, make sure it’s piping hot before tucking in!
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Slow Cooker Lamb Moussaka
This slow cooker recipe is a rich, delicious slimming friendly meal for anyone counting calories or following plans like Weight Watchers!
- KCals 295
- Carbs 18G
- Add the onions, garlic, tomato puree, lamb, chopped tomatoes, red wine vinegar, courgettes, sweetener, cinnamon, oregano, bay leaf, salt and pepper to the slow cooker and stir well.
- Cook on high for 3 to 4 hours or medium for 6 to 7 hours.
- If the sauce seems a little watery, remove the liquid and continue to cook until the liquid has reduced slightly.
- Slice the aubergine lengthways, spray with low calorie cooking spray, then place on a baking tray and grill until they are starting the soften. Turn them over and do the same on the other side.
- Next make the white sauce. In a bowl, mix together the yogurt, eggs, mustard powder and a pinch of salt and pepper. Set aside.
- Pre-heat the oven to 180°C.
- Place a layer of the lamb mix on the bottom of an oven proof dish.
- Top with a layer of grilled aubergine then another layer of the lamb mixture.
- Top with a final layer of aubergine.
- Pour the white sauce over the top, making sure there are no gaps.
- Sprinkle the grated cheese evenly over the top, then cook for 30 – 40 minutes, or until the cheese is golden brown.
- Remove from the oven and allow to stand for a few minutes before serving.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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See what others have to say
KarenThursday 4th February 2021
First of all I want to say this meal is absolutely delicious. I’m just wondering if I have done something wrong, after it had come out of the oven there was a lot of thin liquid in it. When I layered it up the lamb mix wasn’t runny at all. Thank you for all your lovely recipes
LisaFriday 5th February 2021
The aubergine will release some liquid. If you don’t like this, grill the aubergines then put between a few pieces of kitchen roll and press down to squeeze out any excess liquid, then layer up. You should get a dryer moussaka.
ShannonMonday 1st February 2021
Could you use fat-free Greek yogurt instead of the natural yogurt?
HollyTuesday 2nd February 2021
Hi Shannon, yes you can swap the yogurt from fat-free Greek yogurt just remember to alter the calories accordingly, hope that helps!
JessFriday 29th January 2021
There is red wine vinegar in the ingredients but not in the method? I am guessing this needs to go in the slow cooker also?
HollyFriday 29th January 2021
Hi Jess, sorry about that I’ve now updated the method for this recipe. The red wine vinegar should be added in step 1
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