Photo of Lamb moussaka by WW

Lamb moussaka

SmartPoints® value per serving
Total Time
1 hr 55 min
25 min
1 hr 20 min
This rich and comforting Greek classic, packed with flavoursome, layered loveliness, has been given a healthy makeover so can be enjoyed often and utterly guilt-free



2 medium, cut into 1cm thick rounds

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Lean lamb mince

500 g

Tomato paste

2 tbs

Ground cinnamon

¾ tsp

Canned diced tomatoes

1 can(s), (1 x 400g can)

Dried oregano

2 tsp

99% fat-free plain yoghurt

cup(s), (160g)


1 medium, lightly beaten

Grated parmesan cheese

cup(s), (30g)

Reduced fat feta cheese

30 g, crumbled


3 cup(s), (90g), baby leaves

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 190°C. Line 2 large baking trays with baking paper. Spread eggplant over one baking tray and and lightly spray with oil. Bake for 15 minutes or until golden. Remove from oven and set aside, leaving oven on.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion and garlic and cook, stirring, for 6-8 minutes or until soft. Add lamb mince and cook, stirring, for 5 minutes or until brown all over. Drain off any excess fat from pan.
  3. Add tomato paste and cinnamon to pan and cook, stirring, for 1 minute. Add tomatoes, oregano, and 200ml water, and season with salt and pepper. Bring to the boil, then reduce heat and simmer, stirring occasionally, for 15 minutes.
  4. Whisk yoghurt, egg, half the parmesan and half the feta cheese together in a bowl until combined. Spread half the lamb mixture in a 2-litre (8-cup) baking dish. Arrange half the eggplant slices in a single layer on top. Topwith remaining lamb followed by remaining eggplant. Spoon over yoghurt mixture and scatter with remaining parmesan and feta cheese. Bake for 35 minutes or until golden. Serve with rocket.


The moussaka can be frozen in an airtight container for up to 3 months.