Lighter Lamb Moussaka
Experience the irresistible flavors of the Mediterranean with this Lighter Lamb Moussaka—a healthier twist on the classic dish that's perfect for lighter meals without compromising on taste. This recipe features tender roasted eggplant, lean ground lamb spiced with warm hints of cinnamon and allspice, and a velvety low-fat Greek yogurt topping enriched with Parmesan. By swapping heavy béchamel with a protein-packed yogurt mixture, this version keeps things lighter while still delivering a creamy, indulgent finish. With its fragrant layers and comforting appeal, this baked lamb moussaka is an ideal choice for a weeknight dinner or a special gathering. Serve it with a crisp side salad for a complete Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 500 g lean ground lamb
- 2 medium eggplants
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 0.5 tsp cinnamon
- 0.5 tsp ground allspice
- 2 tbsp fresh parsley, chopped
- 200 g low-fat Greek yogurt
- 100 ml low-fat milk
- 1 large egg
- 30 g grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 190°C (375°F).
Slice the eggplants lengthwise into 1 cm thick slices. Lightly salt them and set aside for 10 minutes to draw out moisture. Pat them dry with a paper towel.
Brush the eggplant slices with 1 tablespoon of olive oil and place them on a baking tray. Roast in the oven for 15 minutes, turning halfway through, until softened and slightly browned. Remove and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the ground lamb to the skillet, breaking it apart with a wooden spoon. Cook until browned and crumbled, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, cinnamon, allspice, salt, and black pepper. Let the mixture simmer gently for 10 minutes, then stir in the fresh parsley and remove from heat.
In a bowl, whisk together the Greek yogurt, milk, egg, and grated Parmesan cheese. Set this topping mixture aside.
In a lightly greased baking dish (approximately 20x20 cm), layer half of the roasted eggplant slices at the bottom. Spread half of the lamb mixture over the eggplant. Layer the remaining eggplants on top, followed by the rest of the lamb mixture.
Pour the yogurt topping evenly over the top layer of lamb and eggplant, spreading it out gently with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
Let the moussaka rest for 10 minutes before slicing and serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 3529 mg | 153% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 69.1 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 958 mg | 74% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4666 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
