(Lighter) Lamb Moussaka Recipe

Name: (Lighter) Lamb Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1/4 inch slices (or 3 zucchinis, cut in 1/4-inch slices); ½ cup beef broth, sodium reduced preferred; 1 cup onion, chopped; 3 garlic cloves, crushed (optional); 6 ounces ground lamb; ½ cup reduced-fat feta cheese, crumbled; ¼ cup fresh parsley, chopped; 2 teaspoons of fresh mint, chopped; 1 tablespoon margarine; 1 tablespoon flour (add a bit more if you want the sauce thicker); 1 ½ cups skim milk; 1 cup reduced-sodium beef broth

Servings: persons

1 medium eggplant, cut into 1/4 inch slices (or 3 zucchinis, cut in 1/4-inch slices)
½ cup beef broth, sodium reduced preferred
1 cup onion, chopped
3 garlic cloves, crushed (optional)
6 ounces ground lamb
½ cup reduced-fat feta cheese, crumbled
¼ cup fresh parsley, chopped
2 teaspoons of fresh mint, chopped
1 tablespoon margarine
1 tablespoon flour (add a bit more if you want the sauce thicker)
1 ½ cups skim milk
1 cup reduced-sodium beef broth

1
Prepare the sauce: melt margarine in a medium saucepan over medium heat.
2
Add flour, cook stirring for about 3 minutes.
3
Add milk and broth, stirring until the mixture thickens, about 5 minutes.
4
Spray a medium baking dish with veggie spray.
5
Spray a large skillet with veggie spray add eggplant (zucchini) and the beef broth.
6
Cook over medium heat stirring until tender about 8 minutes.
7
Remove eggplant and broth.
8
Spray the pan again and add the onions and garlic; cook until golden, add lamb.
9
Cook stirring until no longer pink about 10 minutes.
10
Drain off any fat and add feta, parsley and mint.
11
Preheat oven to 350F.
12
Spoon half the eggplant into the prepared dish.
13
Top with the lamb mixture.
14
Then add remaining eggplant.
15
Pour sauce over top.
16
Bake for 30 minutes and serve.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant, cut into 1/4 inch slices (or 3 zucchinis, cut in 1/4-inch slices), ½ cup beef broth, sodium reduced preferred, 1 cup onion, chopped, 3 garlic cloves, crushed (optional), and more.

Yes, (Lighter) Lamb Moussaka falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

(Lighter) Lamb Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions