Forktionary

Lighter Lamb Moussaka Recipe

A lighter take on the classic Moussaka! This recipe uses less lamb and clever techniques to create a delicious and satisfying dish without the heaviness. Perfect for a weeknight meal or a lighter weekend lunch, this vibrant moussaka is bursting with Mediterranean flavours. Serves 6.

Prep Time 20 mins
Cook Time 60 mins
Calories 162.2 kcal
Protein 17g
Rating 4.0 (1 Reviews)
Lighter Lamb Moussaka 113

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lighter Lamb Moussaka

  • 1 medium eggplant (about 2 cups)
  • 1.5 cups reduced sodium beef broth
  • 1 medium onion (about 1 cup)
  • 2 cloves garlic, minced
  • 6 ounces ground lamb
  • 1/2 cup reduced fat feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 2 cups skim milk
  • 1.5 cups reduced sodium beef broth
  • cooking spray
  • salt, to taste
  • pepper, to taste

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How to Make Lighter Lamb Moussaka

  1. **Prepare the Béchamel Sauce:** Melt 2 tablespoons of margarine in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 2-3 minutes until smooth and lightly browned (roux).
  2. Gradually whisk in 2 cups of milk and 1 cup of beef broth. Continue stirring until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with salt and pepper to taste.
  3. **Prepare the Eggplant:** Spray a large skillet with vegetable cooking spray. Add 1 medium eggplant, peeled and diced (about 2 cups), and 1/2 cup of beef broth. Cook over medium heat, stirring occasionally, until tender, about 8-10 minutes.
  4. Remove eggplant and set aside, reserving the cooking liquid.
  5. **Cook the Lamb:** Spray the same skillet with vegetable cooking spray. Add 1 medium onion, chopped (about 1 cup), and 2 cloves garlic, minced. Cook until softened and lightly golden, about 5 minutes.
  6. Add 6 ounces of ground lamb. Cook, breaking it up with a spoon, until browned and no longer pink, about 10 minutes. Drain off any excess fat.
  7. Stir in 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh mint. Season with salt and pepper to taste.
  8. **Assemble and Bake:** Preheat your oven to 350°F (175°C). Lightly spray a medium-sized baking dish (approximately 9x13 inches) with vegetable cooking spray.
  9. Layer half of the cooked eggplant in the prepared dish. Top with the lamb mixture. Spread the remaining eggplant over the lamb.
  10. Pour the béchamel sauce evenly over the top.
  11. Bake for 30-35 minutes, or until the sauce is golden brown and bubbly. Let stand for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

13g

Fat

16g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Beef & Red Meat Lamb Recipes European Mediterranean Healthy Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation Occasion North American Lamb Sheep Vegetables Canadian Oven Dinner Party Dietary Meat Equipment