Step 1 Preheat oven to 200°C. Steam or microwave eggplant slices for about 10 minutes, or until cooked and tender. Spray a large frying pan with oil and place over high heat. Cook lamb mince for 3–4 minutes, or until browned. Lower heat, add onion and carrot and cook for 5 minutes until softened. Add garlic, cinnamon and oregano. Cook, stirring, for 30 seconds. Add tomatoes and tomato paste and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes.
Step 2 Spray a 6 cup-capacity ovenproof dish with oil. Place half the eggplant slices into the base, top with half the lamb mixture, then 1 cup of the spinach leaves. Repeat with remaining eggplant, lamb mince mixture and spinach.
Step 3 Combine ricotta, mozzarella, skim milk and egg in a medium bowl. Spoon over top of spinach. Bake for 40 minutes, or until topping is golden and set. Meanwhile, make mashed potato by cooking potatoes for 15–20 minutes in a saucepan of boiling water, or until tender. Drain, then mash with the milk. Serve moussaka with mashed potato.
What we did
- Reduced oil by steaming eggplant and using spray oil
- Used lean lamb mince
- Instead of a traditional white sauce, we made a creamy topping of low-fat ricotta, egg and skim milk
- Used no-added-salt tomatoes and tomato paste to bring down the sodium
- Added more vegies
Original version per serve (incl. 1 cup mashed potato)
2840kJ/679cal, protein 34.6g, total fat 33.7g, sat fat 15.2g, carbs 52.3g, sugars 17.1g, fibre 7.0g, sodium 1729mg, calcium 352mg, iron 5.0mg
Save 737kJ, 14.5g fat, 6.2g sat fat, 1368mg sodium
Plus, gain calcium, iron and fibre!