Name: Lighter moussaka with crunchy feta & oregano
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Greek
Ingredients: 300g extra-lean lamb mince; 1 tsp olive oil; 2 courgettes finely chopped; 1 large aubergine finely chopped; 140g red lentil; 2 tsp dried oregano; 680g jar passata with garlic & herbs; 1 low-sodium lamb or beef stock cube; 200g low-fat Greek yogurt; 75g light feta cheese; 2 tbsp breadcrumb; salad and flatbreads to serve (optional)

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Lighter moussaka with crunchy feta & oregano

Lighter moussaka with crunchy feta & oregano

Lucy Netherton

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Topped with tangy low-fat Greek yogurt and feta, these lamb mince and vegetable bakes make a warming meal

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Greek salad

A star rating of 4.8 out of 5.207 ratings

Seeded flatbreads

A star rating of 4.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

300g extra-lean lamb mince
1 tsp olive oil
2 courgettes

finely chopped
1 large aubergine

finely chopped
140g red lentil
2 tsp dried oregano
680g jar passata

with garlic & herbs
1 low-sodium lamb or beef stock cube
200g low-fat Greek yogurt
75g light feta cheese
2 tbsp breadcrumb
salad and flatbreads

to serve (optional)

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Nutrition: per serving

kcal423
fat16g
saturates8g
carbs36g
sugars14g
fibre7g
protein36g
salt1.3g

Method

step 1

Heat a dry non-stick pan and add the lamb, breaking it up with a fork. Cook until brown, then tip the meat into a bowl. Heat the oil in the pan and fry the courgettes and aubergines until golden, about 6-8 mins.
step 2

Return the meat to the pan and add the lentils, half the oregano and the passata. Crumble in the stock cube. Fill the passata jar to about half full with water (about 340ml), swirl and add to the pan. Simmer for 25-30 mins until the lentils are tender, adding more water if you need to. Season to taste.
step 3

Heat the grill to high. Mash together the rest of the oregano with the yogurt, feta and some seasoning. Pour the lamb mixture into 1 large or 4 individual ovenproof dishes, spoon over the topping, scatter on the crumbs, then grill for 3-4 mins until bubbling. Serve with salad and flatbreads, if you like.

Recipe from Good Food magazine, December 2013

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A star rating of 4.8 out of 5.5 ratings

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