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Vegetable moussaka

Special Diets

Freezer safe
Gluten free
Low fat
Nut free
Vegetable moussaka
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
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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.
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