Lamb Moussaka Recipe | Slimming World Friendly

 Lamb Moussaka Recipe | Slimming World Friendly


A tasty, lower calorie, slimming friendly version of  Lamb Moussaka.

A little while ago I put a post out on my Facebook asking for your recipe requests. 

Loads of you asked for a Lamb Moussaka, and I have delivered! 

Lamb is a pretty fatty meat in general, so make sure that you are using a reduced fat version if you are watching your calories. 

I always think of moussaka as a Greek lasagne, with layers of aubergine instead of pasta. 

Lamb Moussaka Recipe | Slimming World Friendly

I added some cheese on the top for extra flavour and used a lower fat and calorie version of Béchamel sauce. 

It takes a fair amount of effort to make this, but it is well worth it!




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Lamb Moussaka Recipe

Lamb Moussaka Recipe | Slimming World Friendly


Extra Easy Syn Value:5 syns per portion

Healthy Extras: A (If using cheese to top)

All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.



You will need:

2 medium aubergines, cut into slices
500g low fat lamb mince
1 onion, finely chopped
2 garlic cloves, crushed
3 tsp dried oregano
1 tsp ground cinnamon
2 bay leaves
400g can chopped tomatoes
2 tbsp tomato purée
200g Maris Piper potatoes, cut into slices

Béchamel Sauce:

2 tbsp cornflour
275ml skimmed milk
150g fat free fromage frais
1 tsp mustard powder
Pinch of salt & pepper
Optional: 80g low fat Cheddar Cheese to top

Method:


Spray a frying pan with low calorie cooking spray. Fry off the aubergine for 5-7 mins or until golden brown and beginning to soften. Set aside on some kitchen roll. 

Spray frying pan with low calorie cooking spray, add the mince and cook until browned. Once browned, set aside. 

Add the onion and a pinch of salt and fry gently for 10 or until softened. Add the garlic, oregano, cinnamon, chilli and bay leaf, cooking for a further min.

Add the cooked lamb to the pan. Stir through the tomatoes, tomato purée along with 200ml water. Add salt and pepper, lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.

Cook the potato slices in a pan of boiling water, then drain and set aside.

To make the Béchamel Sauce, mix the cornflour with a small amount of milk. 

Pour the rest of the milk in the pan and bring to the boil.

Add in the cornflour mixture and cook until thickened, stirring continually. 

Remove from the heat and then stir through the mustard powder and fat free fromage frais, stir well to mix.

Using a large oven proof dish, spoon a third of the meat into the dish. Then add a layer of aubergine and potato, then the rest of the meat and another layer of aubergines and potatoes. 

Finish off with the béchamel sauce (add cheese on top if using). Place in the centre of the oven and cook for 40 minutes. 


Notes

I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself.

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