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Photo of Lamb and sweet potato moussaka by WW

Lamb and sweet potato moussaka

Total Time
1 hr 30 min
20 min
1 hr



2 medium, thinly sliced widthways

Orange sweet potato (kumara)

300 g, thinly sliced widthways

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Lean lamb mince

500 g

Tomato passata

1 cup(s), (Italian tomato puree) (250g)

Fresh oregano

2 tbs, chopped, plus extra to serve

Cooked frozen spinach

500 g, (2 x 250g packets) thawed

Low-fat ricotta cheese

250 g

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s)


1 medium, lightly beaten

Grated parmesan cheese

¼ cup(s), (finely grated)

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Lightly spray a 2 litre (8-cup) capacity baking dish with oil.
  2. Spread eggplant and sweet potato, in single layers, over prepared trays. Lightly spray with oil and bake for 15 minutes or until tender.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion and garlic, stirring, for 2–3 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add passata and oregano and bring to the boil. Season with salt and pepper.
  4. Squeeze excess liquid from spinach. Place half the eggplant over base of prepared dish. Top with half the mince, half the sweet potato and half the spinach. Repeat layers with remaining eggplant, mince, sweet potato and spinach.
  5. Combine ricotta, yoghurt and egg in a bowl. Season with salt and pepper. Spread ricotta mixture over spinach layer. Sprinkle with parmesan. Bake, uncovered, for 45–50 minutes or until golden and heated through. Set aside for 10 minutes to cool slightly. Serve scattered with extra oregano.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIPS: To remove excess liquid from spinach, squeeze it in your hands or place it in a colander and press down firmly with a large bowl. This will prevent the moussaka from becoming watery. Add it: ½ cup (55g) reduced-fat pizza cheese sprinkled over topping in Step 5. Swap it: Lamb for lean turkey breast mince.