Budget Moussaka
Servings
4serves
Servings
4serves
Ingredients
  • 2 eggplants
  • cooking oil spray
  • 320grams lean kangaroo mince
  • 180grams tinned brown lentils
  • 1/2 brown onionpeeled and chopped
  • 2cloves garliccrushed
  • 2teaspoons dried Italian herbs
  • 400grams tinned tomatoes
  • 2 zucchinigrated
  • 2 carrotgrated
  • 2cups baby spinach
  • 4 free-range eggs
  • 1cup reduced-fat ricotta cheese
  • 1cup reduced-fat milk of choice
  • 1teaspoon ground nutmeg
  • 2/3cup grated reduced-fat cheddar cheese
Instructions
  1. Preheat oven to 180C. Thinly slice eggplant into rounds. Rinse and drain the lentils.
  2. Spray a large oven tray with oil and arrange slices of eggplant over the tray. Lightly spray eggplant with oil and cook for 10-15 minutes or until golden, turning once. Remove eggplant from the oven and set aside.
  3. Brown mince, onion and garlic in a large frypan over a low-medium heat. Add lentils, carrots, spinach and zucchini, mix through well and allow to simmer for 5 minutes until vegetables soften. Add dried herbs and tomatoes. Simmer for 20-30 minutes.
  4. Spray an ovenproof baking dish lightly with oil and alternate layers of mince mixture and eggplant, finishing with an eggplant layer.
  5. In a bowl lightly whisk the egg. Add milk, ricotta and nutmeg and combine thoroughly together. Pour over eggplant and sprinkle with cheese. Bake for 20-30 minutes until golden and bubbly.
Recipe Notes

530 calories per serve

Print Recipe
Budget Moussaka
Budget-Moussaka
Course Main Dish
Servings
serves
Ingredients
  • 2 eggplants
  • cooking oil spray
  • 320 grams lean kangaroo mince
  • 180 grams tinned brown lentils
  • 1/2 brown onion peeled and chopped
  • 2 cloves garlic crushed
  • 2 teaspoons dried Italian herbs
  • 400 grams tinned tomatoes
  • 2 zucchini grated
  • 2 carrot grated
  • 2 cups baby spinach
  • 4 free-range eggs
  • 1 cup reduced-fat ricotta cheese
  • 1 cup reduced-fat milk of choice
  • 1 teaspoon ground nutmeg
  • 2/3 cup grated reduced-fat cheddar cheese
Course Main Dish
Servings
serves
Ingredients
  • 2 eggplants
  • cooking oil spray
  • 320 grams lean kangaroo mince
  • 180 grams tinned brown lentils
  • 1/2 brown onion peeled and chopped
  • 2 cloves garlic crushed
  • 2 teaspoons dried Italian herbs
  • 400 grams tinned tomatoes
  • 2 zucchini grated
  • 2 carrot grated
  • 2 cups baby spinach
  • 4 free-range eggs
  • 1 cup reduced-fat ricotta cheese
  • 1 cup reduced-fat milk of choice
  • 1 teaspoon ground nutmeg
  • 2/3 cup grated reduced-fat cheddar cheese
Budget-Moussaka
Instructions
  1. Preheat oven to 180C. Thinly slice eggplant into rounds. Rinse and drain the lentils.
  2. Spray a large oven tray with oil and arrange slices of eggplant over the tray. Lightly spray eggplant with oil and cook for 10-15 minutes or until golden, turning once. Remove eggplant from the oven and set aside.
  3. Brown mince, onion and garlic in a large frypan over a low-medium heat. Add lentils, carrots, spinach and zucchini, mix through well and allow to simmer for 5 minutes until vegetables soften. Add dried herbs and tomatoes. Simmer for 20-30 minutes.
  4. Spray an ovenproof baking dish lightly with oil and alternate layers of mince mixture and eggplant, finishing with an eggplant layer.
  5. In a bowl lightly whisk the egg. Add milk, ricotta and nutmeg and combine thoroughly together. Pour over eggplant and sprinkle with cheese. Bake for 20-30 minutes until golden and bubbly.
Recipe Notes

530 calories per serve