In this lighter moussaka with added lentils recipe, we’re taking the usual warm spices and flavours, layering them with aubergine, but we’re omitting the potato layer. Instead we’re adding lentils for extra fibre along with diced vegetables to the mix. This makes a lighter “cheaper–as–it–goes–further” version of the classic dish. Served alongside a fresh Greek salad, this makes for a fantastic warming dinner dish that’s filling but doesn’t feel heavy.
What makes this Moussaka lighter?
There’s a lot to love about a classic moussaka – the warm cinnamon-spiced meat sauce, the soft layers of aubergine, that golden, creamy béchamel on top. This version keeps all of that, but stretches it further and lightens it up by swapping in lentils and extra vegetables for some of the meat, and leaving out the potato layer altogether.
The result is a moussaka that’s just as comforting and full of flavour as the traditional version, but a bit easier on both the waistline and the shopping bill. Adding a tin of lentils alongside the lamb mince means you get more volume and fibre from the dish (almost 2/3 of your daily requirement) without needing more meat, while diced carrot and celery bulk out the sauce with extra veg you’d barely notice are there. Dropping the potato layer keeps things a little lighter, letting the aubergine and that rich, spiced sauce take centre stage instead.
Other aubergine and lentil recipes
If you’re looking for other recipes using aubergine or lentils, here are some suggestions you might want to try from the site:
- Salad of warm vegetables, lentils and halloumi
- Carrot and lentil Bolognese
- Creamy lentil and carrot soup
- Cod, chorizo and lentil stew
- Cumin, carrot and lentil salad
- Summer vegetable simple ratatouille
- Spicy coconut chicken, lentil and vegetable traybake
Lentils bulk out the sauce in the same way meat would, but they add fibre and are far more cost-effective – meaning you can use less lamb mince without the dish feeling any less filling.
No – because the aubergine is roasted rather than fried, there’s no need to salt and drain it first. Simply slice, brush with oil, and roast until golden.
Yes, moussaka is a great make-ahead dish. Assemble it fully, then either refrigerate and bake when needed, or bake it ahead and reheat gently in the oven covered tightly with foil to stop it drying out or browning any further.
Yes, Moussaka freezes well. After baking, let it cool (it’s easier to slice neatly when cold) and simply slice into portions so you can defrost only what you need.
Lighter Moussaka with added Lentils
Equipment
- large casserole dish
- medium-large oven-proof baking dish
Ingredients
- 4 tbsp olive oil
- 500 g lamb mince
- 1 onion finely diced
- 1 carrot finely diced
- 1 celery stick finely diced
- 2 garlic cloves grated
- 3 tsp dried oregano
- 1 tbsp ground cinnamon
- 2 bay leaves
- 2 tbsp tomato puree
- 250 ml red wine
- 400 g can of chopped tomatoes
- 3 medium/2 large aubergines sliced into 1cm rounds
- 400 g can of brown lentils
- 30 g butter
- 30 g plain flour
- 300 ml milk
- ¼ tsp grated nutmeg
- 1 egg beaten
- 30 g parmesan finely grated
Instructions
- Preheat the oven to 180 °C
- Heat 2 tbsp olive oil in a large casserole and fry the lamb mince over a medium-high heat, breaking it up with a wooden spoon, until it’s cooked through – around 5-6 minutes.
- Add the finely diced onion, carrot and celery to the mince, stirring into the oil from the meat. Cook for 6-8 minutes until softened, stirring regularly.
- Once the vegetables have softened, add the grated garlic, oregano, cinnamon, and bay leaves to the casserole dish, stir well and cook for 2 minutes.
- Add in the tomato puree and cook out for a couple of minutes and then pour in the wine and let it bubble until it’s reduced to almost nothing.
- Tip in the can of tomatoes and 150ml of water (rinsing the can out). Bring to a boil, then lower to a simmer, and leave uncovered to cook for 15 minutes. By which time the sauce should have thickened slightly.
- On a large baking tray, lay out your sliced aubergine and lightly brush with the remaining 2 tbsp of oil on both sides. Bake in the preheated oven for 10-15 minutes, until softened and turning golden. Then remove from the oven and set aside.
- After the moussaka mix has had 15 minutes, add the drained and rinsed can of lentils and give everything a good stir. Season to taste. Leave to continue simmering for 5 minutes.
- Make the béchamel sauce by melting butter in a medium non-stick saucepan. Stir the flour into the melted butter, then gradually add in the milk until you have a smooth sauce. You can either do this with a wooden spoon or a whisk – the end result is the same.
- Mix in the grated nutmeg, season with salt and pepper and remove the béchamel sauce from the heat. Finally, add in the beaten egg, mixing quickly into the hot sauce, as you don't want the egg to scramble.
- Pour the moussaka mix into your oven-proof baking dish, smoothing it out, then carefully place your sliced aubergine on top. Pour over the béchamel sauce evenly, and finally top with the grated parmesan cheese. I usually place my dish on a baking tray in case any of the mixture bubbles over the sides.
- Bake in the oven for 45 minutes until golden. Remove and leave to rest for 5-10 minutes before cutting into squares and serving alongside a Greek salad.
Notes
- I like to serve Moussaka with a Greek salad, but a crispy green salad would also work.
- Moussaka freezes well. After baking, let it cool (it’s easier to slice neatly when cold) and simply slice it into portions so you can defrost only what you need.