Low-fat moussaka

Low-fat moussaka

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(28 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
A rich and comforting Greek classic without the calories, what's not to love?

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal289
  • fat8g
  • saturates3g
  • carbs31g
  • sugars12g
  • fibre5g
  • protein26g
  • salt1g
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  • 200g frozen sliced peppers



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3 garlic cloves, crushed
  • 200g extra-lean minced beef
  • 100g red lentils
  • 2 tsp dried oregano, plus extra for sprinkling



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 500ml carton passata
  • 1 aubergine, sliced into 1½ cm rounds



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tomatoes, sliced into 1cm rounds



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 170g pot 0% fat Greek yogurt
  • freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury


  1. Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.

  2. Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.

  3. Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.

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Comments, questions and tips

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25th Sep, 2013
I substitute the beef for quorn mince for and even healthier version. My entire family love this dish!
20th Jul, 2013
I am on a diet for my summer hols so doing lots of healthy recipes on GF, have lost 4 kilos without even noticing, just made this and hubby who eats like a horse didnt realise it was healthy or 2 teenage boys!!! served with salad and for them, lots of cruchy french bread, well done GF!!
1st Jul, 2013
Very good recipe, but just discovered that I am not a huge aubergine fan! So next time I will swap it for some thinly sliced potatoes instead, sorted! You can see my result on my blog here: http://julesthenorweegie.blogspot.co.uk/2013/07/low-fat-moussaka.html
31st May, 2013
Absolutely lovely an nice an easy. My 18 month old daughter enjoyed too!!
17th Apr, 2013
We found this recipe a little bland and it didn't feed 4 people as a main meal. Maybe would if you had a starter and dessert. Nice combination and I would make again but it was missing something. Maybe needs some different cheese?
11th Mar, 2013
Mine is definitely not moussaka! It's a nice recipe to play with: I don't like aubergine, so I used two large courgettes, and finely diced butternut squash instead of finely sliced tomatoes as I didn't have any - also used quorn mince and a ton of chili flakes... I put this into 4 Tupperware boxes and froze it for my lunches - omitted the yogurt topping as I was worried it wouldn't re-freeze well. I just sprinkled with oregano and Parmesan generously - it might not really be moussaka but it's lovely! Veg count means you get closer to your five a day and it's lovely and hearty. It froze well too - it's a good base recipe to play with! (Just don't expect moussaka -it's more like a special chili)
9th Oct, 2016
So glad to see your review, as I fancy this but have no aubergine but plenty of marrow to use up, and was wondering if it would work as well! I will also be using quorn and our home made yoghurt!
9th Jan, 2013
Its not real moussaka but it is tasty. The lentils add a really nice texture but lamb would be better than beef. The use of yoghurt to bulk up the cheese is a really good idea and tastes great. 3.5/5
6th Jan, 2013
I made this tonight but omitted the pepper as I am not keen on them. I also used Gruyere instead of Parmesan and about 3 times more (around 100g) The lentils made the mince very tasty - all in all a good dish.
8th Sep, 2012
It was very nice but make sure you use 200g mince not 100g. Wasn't very filling so I had it with smoked paprika wedges, mmmm. Will be making this again!


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