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Lamb Moussaka

Lamb Moussaka

with Creamy Aubergine Topping

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This delicious Lamb Moussaka has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


200 grams

Lamb Mince

1 sachet

Ground Cinnamon

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2482 kJ
Energy (kcal)593 kcal
Fat43.0 g
of which saturates25.0 g
Carbohydrate19 g
of which sugars14.0 g
Protein31 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Tray
Oven dish
Instructionsarrow up iconarrow up icon
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Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Trim the aubergine, then slice into rounds approximately 1cm thick.


Heat a drizzle of oil in a large frying pan on high heat. When hot, add the carrot and stir-fry until soft, 4-5 mins, stirring occasionally. Add the lamb mince and ground cinnamon, then cook until browned, 5-6 mins. Use spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.


Stir the tomato passata and chicken stock paste into the lamb pan, then season with salt and pepper. Simmer until thickened, 15-20 mins, stirring occasionally.


Meanwhile, preheat your grill to high. Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, then grill for 8-9 mins on each side. Once cooked, remove from the grill. TIP: The aubergine slices should be browned and soft. If they aren’t, grill them for a little longer. If they are browning too quickly, turn the heat down a little.


When the lamb mixture has thickened, spoon into an ovenproof dish. Lay the grilled aubergine slices on top. Spread the creme fraiche over with the back of a spoon, then sprinkle over the hard Italian style cheese. Grill the moussaka until bubbling and the top has browned, about 3-4 mins.


Once browned, remove the moussaka from the grill and allow it to stand for a couple of mins before serving. Spoon into bowls to serve. Enjoy!