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Photo of Lamb moussaka by WW

Lamb moussaka

12
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Choose lean minced lamb and lots of vegetables to get maximum satisfaction from this Greek-style moussaka.

Ingredients

Onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Lamb Mince, raw

350 g, lean

Mushrooms

175 g, sliced

Tinned Tomatoes

400 g, chopped

Vegetable stock cube

1 cube(s), lamb or vegetable, dissolved in 150ml boiling water

Dried Mixed Herbs

2 teaspoon(s)

Aubergine

1 medium, sliced

Potatoes, Raw

400 g, par-boiled and sliced

Egg, whole, raw

1 medium, raw

Medium fat soft cheese

100 g

0% fat natural Greek yogurt

150 g

Salt

1 pinch, & black pepper, freshly ground

Oregano, fresh

1 tablespoon(s), chopped

Instructions

  1. Preheat the oven to Gas Mark 5/190°C/375°F.
  2. Dry fry the onion, garlic and minced lamb in a large saucepan for about 5-6 minutes, until browned.
  3. Add the mushrooms, tomatoes, stock and herbs. Bring to the boil, then reduce the heat and simmer for 10 minutes without a lid.
  4. Spoon half the mince mixture into a large ovenproof baking dish. Cover with the aubergine slices. Spread over the remaining mince then arrange the sliced potatoes on top in an overlapping layer.
  5. Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes, until the topping is set and golden brown. Serve garnished with oregano.

Notes

For a vegetarian version, use Quorn mince instead of lamb and use a vegetable stock cube.

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