(Lighter) Lamb Moussaka

May 12, 2023May 12, 20230 4
(Lighter) Lamb Moussaka recipe for a hearty dinner
in Main

Prep

30 min

Cook

55 min

Ready In

85 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 medium eggplant , cut into 1/4 inch slices ( or 3 zucchinis , cut in 1/4-inch slices )
1/2 cup beef broth , sodium reduced preferred
1 cup onion , chopped
3 garlic cloves , crushed ( optional )
6 ounces ground lamb
1/2 cup reduced-fat feta cheese , crumbled
1/4 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 1/2 cups skim milk
1 cup reduced-sodium beef broth

Nutrision Information

Servings Per Recipe
6
Calories
345
Sugar
5g
Fat
22g
(Lighter) Lamb Moussaka is a Greek dish that's made with layers of eggplant (or zucchini), ground lamb, and a creamy white sauce. It's a hearty meal that's perfect for dinner and is typically served with a side of Greek salad and bread. This recipe is a lighter and healthier version of the traditional Moussaka that's made with a béchamel sauce and a lot more cheese. It's perfect for those who are looking for a healthier take on this traditional comfort dish. The dish is a bit time-consuming to make, but it's definitely worth it!

Instructions

1.Preheat oven to 400°F.
2.Lightly coat a 9x13 inch baking dish with cooking spray.
3.In a skillet, cook the onions and garlic over medium heat until transparent. Add the ground lamb and cook for about 5 minutes, breaking it up into small pieces as it cooks.
4.Stir in the beef broth and bring to a simmer. Cook for an additional 5 minutes, or until most of the liquid has evaporated.
5.In another small saucepan, melt the margarine over medium heat. Whisk in the flour and cook for 1 minute. Gradually stir in the skim milk and reduced-sodium beef broth. Cook over medium heat until the sauce thickens.
6.Arrange the eggplant (or zucchini) in a single layer at the bottom of the prepared baking dish. Spoon the lamb mixture over the eggplant and sprinkle with half of the crumbled feta cheese.
7.Place another layer of eggplant (or zucchini) on top of the lamb. Pour the white sauce over the eggplant and sprinkle with remaining feta cheese.
8.Bake for 40-45 minutes, or until the top is golden brown. Let it cool for a few minutes before serving.

PROS

This (lighter) version of Moussaka is a healthier and more nutritious option for dinner.
It’s full of flavor and perfect for the whole family.
It’s a great way to sneak in some veggies with the eggplant (or zucchini) and have a protein-packed meal with the ground lamb.

CONS

Although this is a lighter version, it’s still not the healthiest option.
It’s high in cholesterol, sodium, and saturated fat.
It’s also not a quick recipe to make, so it’s not ideal for busy weeknights.

HEALTH & BENEFITS

The eggplant (or zucchini) in this dish is a great source of fiber, vitamins, and minerals. It’s also low in calories and carbohydrates. The lamb is a good source of protein, iron, and vitamin B12. The feta cheese adds some calcium to the dish.

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