Lamb Moussaka Recipe at MyDish

Lamb Moussaka

3 stars based on 1 reviews Rate this Recipe


  • Preheat oven to 190'C.

  • Heat a large saucepan over high heat. Add onion, garlic and mince and cook for 5-6 minutes or until brown.

  • Add mushrooms, tomatoes, stock and herbs. Bring to the boil. Reduce heat to low and simmer uncovered, stirring for 10 minutes or until mixture thickens.

  • Spoon half mince mixture into a large ovenproof baking dish. Cover with eggplant slices. Spoon over remaining mince. Arrange sliced potatoes on top in an overlapping layer.

  • Beat egg, cottage cheese and yoghurt in a bowl until smooth. Season to taste with salt and pepper. Spread over potatoes and bake in oven for 45 minutes or until topping is set and golden brown.

  • 4.5 points / 4 serves
  • Ingredients

    • 1 medium onion. finely chopped
    • 2 clove garlic. crushed
    • 400g extra lean lamb mince
    • 175g mushrooms. finely sliced
    • 400g canned chopped tomatoes
    • 1 whole stock cube (vegetable). dissolved in 2/3 cup (150ml) hot water
    • 1 tsp fresh thyme (or oregano). chopped
    • 1 whole eggplant. thinly sliced
    • 400g potato. parboiled. sliced
    • 1 whole egg. lightly beaten
    • 100g low fat cottage cheese (or low-fat ricotta)
    • 150g skim plain yoghurt

    By Views 1974  Added Fri Mar 19 2010

    Try serving this with a Greek salad. Combine tomato wedges with sliced cucumbers, capsicum, reduced-fat feta and olives. Toss with a fat-free salad dressing and enjoy