Skinny Moussaka


When I first posted my ripe for Skinny Moussaka in January this year, it was a dish formed of very good intentions – the intention to avoid processed food and the intention to cook from scratch more.

As a recipe it ticked both of those boxes but there was just one problem – it just didn’t look all that great!

In my…4 years as a food blogger if it’s one thing I’ve learnt it’s that we eat with our eyes. So with that in mind, I am re-blogging my recipe for Skinny Moussaka with new pictures! I hope you think they’re an improvement…

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Healthy swaps

This low fat moussaka recipe is still brilliant for anyone trying to trim down at the same time as serving up their family a hearty, filling dinner.

The dish works on a series of healthy swaps. Traditionally moussaka has layers and layers of potato and béchamel sauce. To make this a leaner version of the classic, I’ve saved the potatoes until the top of the dish and replaced the extremely buttery and indulgent béchamel sauce with a topping of yogurt, cottage cheese and egg. It still has the creamy texture that we all crave but it won’t add pounds to your waistline like the original.

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I’ve also made the original moussaka recipe leaner by replacing lamb mince with lentils – an added bonus is that it’s also perfect for anyone doing Meatless Monday’s!

What I also love about this dish is it is incredibly easy. It creates minimal mess – just a chopping board, pan and oven dish – and with the 45 minute cooking time you can clean away any mess you have made during the prep, just leaving the oven dish and your plates!

The Recipe

Skinny Moussaka (v)

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Serving Size: 4 portions


  • 1 medium onion
  • 1 clove of garlic
  • 1 heaped cup of red lentils (or 400g lean lamb mince for a meaty alternative)
  • 200g fresh mushrooms
  • 1 can of chopped tomatoes
  • 2 cup vegetable stock
  • 1 tbsp dried rosemary and thyme (or dried greek herbs mix)
  • 1 medium aubergine
  • 3 potatoes
  • 1 small egg
  • 50g low fat cottage cheese
  • 75g fat free natural yogurt
  • Salt and pepper


  1. Preheat oven to 190C
  2. Begin by cooking the onion (chopped) and garlic (crushed) in little olive oil until translucent. Add in the lentils and cook for a further five mins before adding mushrooms, tomatoes, stock and herbs. Bring the sauce to the boil and then simmer for 10-15mins or until the sauce thickens.
  3. Slice the aubergine into slices no more than 0.5cm thick. Pour the lentil sauce into an ovenproof dish and then layer with the aubergine. Repeat this process until all of the aubergine and sauce has been used up.
  4. To finish off the dish, slice the potatoes thinly (again no more than 0.5cm thick). Place the potatoes on top to form the final layer and then mix the yogurt, egg and cottage cheese together to form the gooey top. Spread this over the potatoes and bake in the oven for 45mins (by this time the topping should have set and gone golden brown.)


Top tip 1: If you can’t get hold of aubergine don’t be tempted to go back to using potato in between each layer of sauce. Instead opt for courgette. You’ll need more slices as they are smaller than aubergines but you won’t compromise on taste or calories.

Top tip 2: if your topping is cooking too quickly cover the dish with tinfoil and only take it off in the last 5mins.

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It also helps that I know it’s going to put a big smile on my partner’s face when he comes home from work. This skinny moussaka is yet to disappoint!


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