- July 2019
- Serves 6
- Hands-on time 25 min, simmering time 15 min, oven time 30 min, plus resting
Comforting it might be, but this Greek classic packs a big calorie punch. Here’s a cleverly tweaked slimmed-down version for a lighter moussaka you can enjoy a big slice of…
Check out our step-by-step guide on how to make a moussaka for the richer, but seriously good, classic version.
- 17.1g (7.3g saturated
- 27.7g (17.9g sugars)
Make and assemble the moussaka the day before, then cool, cover and chill. If baking it cold from the fridge, add an extra 5-10 minutes.
This recipe showcases the skill of keeping flavour while minimising fat. Moussaka is usually made with a white sauce of butter, flour and milk (called béchamel). In our recipe we’ve swapped this calorific concoction for a sauce made with fat-free greek yogurt. We’ve added eggs to prevent the yogurt from splitting and to give a firm set, and included parmesan, which has an intense flavour, so you need less of it. Check the pack of mince to make sure it’s lean.
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