- August 2015
- Serves 6
- Hands-on time 30 min, oven time 30 min, plus resting
This healthy moussaka recipe contains less than half the fat of it’s traditional version whilst retaining its meaty, herby moreishness.
- 19.6g (9.5g saturated)
- 24.7g (10.7g sugars)
Make the mince mixture to the end of step 2 a day in advance. Cool, then keep covered in the fridge. Reheat in a frying pan, then continue from step 3.
We’ve replaced traditional lamb mince with extra lean beef mince, adding lentils to get you on your way to your five-a-day. Using a mix of low-fat milk and fat-free quark makes a lighter but still creamy béchamel.
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