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Photo of Quick moussaka pots by WW

Quick moussaka pots

Total Time
30 min
10 min
20 min
Enjoy the flavours of Greece with these little Moussaka pots. Lamb, oregano, garlic and yoghurt, it really is a meal of Mediterranean goodness.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Lean lamb mince

500 g


1 medium, cut into 1.5cm pieces

Canned diced tomatoes

400 g, (1 x 400g can)

Dried oregano

1 tsp

Low-fat ricotta cheese

½ cup(s), (120g)

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

2 tbs

Fresh flat-leaf parsley

1 tbs, finely chopped


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Stir in eggplant, tomatoes, oregano and ½ cup (125ml) water. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Season with salt and pepper.
  3. Spoon mixture into four 300ml-capacity heatproof dishes. Crumble ricotta into a bowl and add yoghurt. Mix with a fork until combined. Season with salt and pepper. Spoon over mince mixture. Place dishes on a baking tray.
  4. Preheat grill on high. Grill moussaka for 5 minutes or until golden. Sprinkle with parsley.


SERVING SUGGESTION: Steamed broccolini. TIP: Suitable to freeze (without ricotta, yoghurt and parsley) for up to 3 months.