Slimming World Moussaka – 1 1/2 Syns If Using HEA for Cheese

slimming world moussakaI was a bit sceptical about trying this Moussaka as I have never had aubergine before and wasn’t sure if I would like it.

I must admit though I was pleasantly surprised with the result and it tasted very much like a lasagne if I am honest just with a slightly different taste.

You do need to use extra lean lamb mince which can be quite difficult to get hold of, but try Tesco’s as that is where I got mine from after a bit of hunting for it :-)

For the sauce you need to use for this recipe here which is Béchamel sauce which you can also use to make lasagne too so make sure you click the link above to get the recipe for the sauce unless you have one you already use. For a first taste of Moussaka I really enjoyed it and will certainly make it again.

Another great recipe kindly donated by Jamie Davison

Slimming World Moussaka - 1½ Syns If Using HEA for Cheese
Prep time
Cook time
Total time
1½ syns on extra easy is using cheese as a HEB
Recipe type: Main
Cuisine: Greek
Serves: 6
  • 400g of extra lean mince lamb )
  • 120g cheddar cheese grated
  • 500g pasatta
  • 2 medium aubergines sliced about ½ centimetre thick
  • 1 large onion roughly chopped
  • 3 garlic cloves peeled and crushed
  • ½ tsp of chilli
  • 250ml of beef stock made up with 1 knorr stock pot
  • 3 medium sized potatoes
  • 1 carrot diced
  • 1 courgette diced
  • ½ tsp of cinnamon
  • ½ tsp of rosemary
  • 1 tsp of oregano
  • 1 tsp thyme
  • Salt and pepper.
  • Frylight.
  • A batch of Bechamel sauce as in a previous recipe - see link in text above for the recipe
  1. Peel and slice the potatoes and part boil.
  2. Drain and leave aside.
  3. Spray a griddle pan or frying pan with frylight and place the sliced aubergine in
  4. Cook for about 4 minutes on each side.
  5. Set aside and season with salt
  6. In a large pan sprayed with frylight over a medium heat fry the unions until soft.
  7. Add the lamb mince and cook until brown.
  8. Add the garlic and chilli and cook for another 2 minutes.
  9. Add the carrots, courgettes, cinnamon, rosemary, oregano, thyme, passata, salt & pepper.
  10. Mix well and cook for about 15-20 minutes.
  11. With a ladle spoon some of the lamb sauce into an oven proof dish.
  12. Add a layer of aubergine then top with some more lamb sauce.
  13. Add a layer of sliced potatoes then another layer of sauce.
  14. Add a 2nd layer of aubergine and a final layer of lamb sauce.
  15. Top with bechamel sauce and cook in a preheated oven for 25 minutes at 180°c.
  16. Remove and top with grated cheese and return to the oven for about 15 minutes
  17. Until cheese is golden brown.
  18. Enjoy!


About Karen

Currently following Slimming World this blog is about my personal diet journey for long term changes and so i can look fabulous on my wedding day. You will find reviews of diet products, lots of tasty recipes and diet tips to help and inspire others on their diet journeys.

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