Serves 2 for a main meal.


  • Lamb Mince 300g
  • Quorn Mince 100g (optional)
  • Tin chopped tomato
  • Tomato Pureé 1 good squirt
  • Onion or Leek x 1
  • Aubergine x 1
  • Courgette x 1
  • Pepper & salt to taste
  • Herbs to taste (basil, oregano, marjoram or whatever floats your boat.
  • Double cream 50g
  • Cream cheese 50g
  • Natural Greek yoghurt 50g
  • Sliced tomato for topping
  • Butter or Olive oil for cooking.


Thinly slice courgette and aubergine, brown on both sides in oil or butter. Set aside.

Chop onion/leek and fry until soft. Add mince and Quorn and fry off until browned.

Add tomato pureé and fry for one minute. Add a tin of chopped tomato, herbs and seasoning to taste, simmer for about 5 minutes.

In a flattish oiled dish, place a layer of courgette or aubergine. Pour on lamb mix and then layer again with courgette or aubergine.

In a bowl, vigorously mix the cream cheese, yoghurt and double cream. Pour and spread over the entire dish. Place sliced tomato on top.

You can then top off with some grated parmesan or cheddar in desired. Freshly ground black pepper on the top.

Place in a heated oven at 180/190°C for about 60 minutes. Ensure the dish is piping hot all the way through before serving.

Serve with a healthy salad.


Following values are based on eating half of the mousaka detailed above.

  • Calories 580 Kcal / serving
  • Carbs 23 of which 14 are sugar
  • Fat 39 g
  • Protein 33 g
  • Sodium 323 mg