
A hearty but lower-fat dish packed with vegetables and higher in fibre, topped with cheesy-spiced yogurt.
Serves
6
Prep
40 minutes
Cook
35 minutes
Nutritional Information:
Each 245g serving contains (excludes serving suggestion)
- KCal
- 168
- Carbs
- 23.7g
- Fibre
- 6.7g
- Protein
- 9.3g
- Fat
-
2.6g
(Low)
- Saturates
-
1.0g
(Low)
- Sugars
-
13.8g
(Medium)
- Salt
-
0.26g
(Low)
- Fruit/Veg Portion
- 3
Ingredients
Ingredients
- 1 sweet potato (approx. 350g), peeled and cut into 0.5cm-thick slices
- 1 aubergine, thinly sliced
- 1 tsp rapeseed oil
- 2 medium onions, finely chopped
- 3 cloves garlic, chopped
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 1 courgette, finely diced
- 1 carrot, grated
- 1x 400g can lentils, drained
- 400g tin tomatoes
- 1 tsp oregano
- 1 tsp thyme
- For the topping:
- 200g 0% fat Greek yogurt
- 50g half-fat Cheddar, finely grated
- 1 heaped tsp ground cinnamon
Method
Method
Recipe tips
- You could make individual moussaka in ovenproof dishes to serve direct to the table.
- For the best flavour, allow to stand for 5-10 minutes before serving.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping-hot throughout.