
We’ve added extra veggies to the traditional rich tomato sauce to boost the goodness and taste.
Serves
6
Prep
40 minutes
Cook
90 minutes
Nutritional Information:
Each 325g serving contains (excludes serving suggestion)
- KCal
- 216
- Carbs
- 10.3g
- Fibre
- 4.9g
- Protein
- 26.4g
- Fat
-
6.6g
(Low)
- Saturates
-
3.2g
(Low)
- Sugars
-
8.9g
(Low)
- Salt
-
0.4g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- 3 aubergines, thinly sliced (approx 3/4cm)
- 1 tsp rapeseed oil
- 2 medium onions, finely chopped
- 500g lean minced beef
- 1 red pepper, finely chopped
- 1 carrot, grated
- 3 cloves garlic, chopped
- 400g can tomatoes
- 1 tbsp tomato puree
- 1 tsp oregano
- 1 tsp ground cinnamon
- 1 low-salt beef stock cube, dissolved in 100ml boiling water
- For the topping:
- 200g 0% fat Greek yogurt
- 50g reduced-fat Cheddar, finely grated
- 1 heaped tsp ground nutmeg
Method
Method
Recipe tips
- Leave to cool for 15-20 minutes before serving.
- Moussaka is often made with minced lamb. For a lower-fat version use minced turkey instead.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.