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

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Lighter Lamb Moussaka

  • 1 medium eggplant, peeled and diced (about 2 cups)
  • 1 1/2 cups beef broth
  • Onion
  • Garlic Cloves
  • 6 ounces ground lamb
  • Reduced Fat Feta Cheese
  • Fresh Parsley
  • Of Fresh Mint
  • 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • Skim Milk
  • Reduced Sodium Beef Broth

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.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

13g

Fat

16g

Carbs

4g

Recipe Categories (Choose a category 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