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Photo of Lamb, lentil and kale moussaka by WW

Lamb, lentil and kale moussaka

Total Time
35 min
15 min
20 min
Yum! Packed with vegie goodness this will hit the spot when hunger strikes.


Olive oil

2 tbs

Brown onion

2 medium, finely chopped


4 clove(s), crushed

Lean lamb mince

600 g

Tomato paste

½ cup(s), (130g)

Vegetable stock cube

1 individual, to make 2 cups (500ml) liquid stock


1 tbs, lamb seasoning


1 bunch(es), (8 small leaves), thick rib cut out, chopped

Lentils, canned, rinsed, drained

2 400g can, (2 x 400g cans)

Eggplant, cooked without added fat

700 g, grilled slices

99% fat-free, plain or natural yoghurt, unsweetened

1½ cup(s), (360g)

Extra light cheddar cheese

cup(s), grated, (60g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a 20cm square (5cm deep) baking dish with oil. Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic and mince, stirring to break up lumps, for 5 minutes or until browned.
  2. Add the tomato paste, stock and seasoning mix and bring to the boil. Reduce heat and simmer, stirring often, for 5 minutes. Add the kale and cook for a further 2 minutes or until kale has wilted. Stir in the lentils and season with salt.
  3. Use half the eggplant slices to line the base of the prepared dish, in a single layer. Spread half the mince mixture over the eggplant. Top with a layer of the remaining eggplant, and top with the remaining mince mixture. Preheat a grill.
  4. Use the back of a spoon to spread the yoghurt evenly over the top of moussaka, then sprinkle with the cheese and season with pepper. Grill (not too close to the heat source) for 3 minutes or until golden brown. Serve.


SERVING SUGGESTION: Salad of lettuce, cucumber and tomato.