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Photo of Lamb, lentil and kale moussaka by WW

Lamb, lentil and kale moussaka

6 - 7
PersonalPoints™ per serving
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, baked without fat

700 g, grilled slices

99% fat-free plain yoghurt

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.