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A bowl containing baked moussaka with golden béchamel topping showing the layers of lamb, lentils, vegetables and aubergine.
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Lighter Moussaka with added Lentils

Take the usual warm spices and flavours and layer them with aubergine, but omit the potato and add lentils and diced vegetables, making a lighter, cheaper version of the classic Moussaka.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Keyword: aubergine, lamb, lamb mince, Lentils, Tomato
Servings: 6
Calories: 638kcal

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
US Customary - Metric

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.

Nutrition

Calories: 638kcal | Carbohydrates: 43g | Protein: 28g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 346mg | Potassium: 1371mg | Fiber: 15g | Sugar: 16g | Vitamin A: 2230IU | Vitamin C: 16mg | Calcium: 241mg | Iron: 6mg