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Lamb Moussaka

  • Prep Time
    20 MINS
  • Cook Time
    1 HR 20 MINS
  • KCals 295
  • Carbs 18G
6 Servings


  • 500 g diced lamb all visible fat removed and diced quite small
  • 3 aubergines sliced lengthways
  • 1 large courgettes diced
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 1 tin chopped tomatoes 400g tin
  • 3 tbsp tomato puree
  • 1 tsp granulated sweetener
  • 2 tbsp red wine vinegar
  • 1 bay leaf
  • 1 tsp oregano
  • 1 pinch cinnamon
  • low calorie cooking spray
  • sea salt
  • freshly ground black pepper
  • 500 g fat free natural yoghurt
  • 2 eggs
  • ½ tsp mustard powder
  • 120 g reduced fat Cheddar grated


  1. Spray aubergine slices with low calorie cooking spray and grill on both sides.

  2. Mist a decent sized pan with low calorie cooking spray then add onions and sauté until they start to soften and colour.

  3. Stir in the garlic, tomato puree and the lamb. Cook for a minute or two.

  4. Add the red wine vinegar and allow it to reduce slightly.

  5. Add the tinned tomatoes, courgettes, sweetener, a pinch of cinnamon, oregano, bay leaf and a good pinch of salt and pepper.

    Bring to the boil, turn the heat down, cover and simmer with the lid on for about 30 - 40 minutes, until most of the juices have evaporated and the lamb is tender.

  6. While this is cooking, make the white sauce.

  7. In a bowl, mix together the yogurt, eggs, mustard powder and a pinch of salt and pepper.

  8. Pre-heat the oven to 180°C.

  9. Place a layer of the lamb mix on the bottom of an oven proof dish.

  10. Top with a layer of grilled aubergine then another layer of the lamb mixture.

  11. Top with a final layer of aubergine.

  12. Pour the white sauce over the top, making sure there are no gaps.

  13. Sprinkle the grated cheese evenly over the top, then cook for 30-40 minutes, or until the cheese is golden brown

  14. Remove from the oven and allow to stand for a few minutes before serving.