The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb Moussaka with Spinach
Who can resist a bubbling traditional lamb moussaka? Simmer British lamb mince with onions, garlic and warm spices like cumin and cinnamon. Top with a layer of grilled aubergines, fluffy potatoes and creamy bechamel then bake until piping hot and golden. Serve straight to the table and let the kids dig in.
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 tsp cumin seeds
- 150g lamb mince
- 1 shallot
- 2 tbsp tomato purée
- 2 large potatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 aubergine
- ½ tsp ground cinnamon
- 40g baby spinach
- 2 garlic clove
Nutritional Information
Calories: 624
Protein: 39g
Carbs: 50g
Fat: 27g
Ingredients
- 2 tbsp tomato purée (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 aubergine (use half)
- 2 garlic clove
- 40g baby spinach (use half)
- 0.5 tsp ground cinnamon (use half)
- 150g lamb mince
- 1 shallot (use half)
- 2 large potatoes
- 1 tsp cumin seeds (use half)
Nutritional Information
Calories: 810
Protein: 45g
Carbs: 90g
Fat: 26g
Lamb Moussaka with Spinach
Who can resist a bubbling traditional lamb moussaka? Simmer British lamb mince with onions, garlic and warm spices like cumin and cinnamon. Top with a layer of grilled aubergines, fluffy potatoes and creamy bechamel then bake until piping hot and golden. Serve straight to the table and let the kids dig in.
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Cooking Instructions
- Turn the grill to high (240C). Thinly slice the aubergines and place onto a lined baking tray and toss with 1/2 tsp oil, a pinch of sea salt and black pepper. Grill for 6-8 mins, then set aside.
- Bring a saucepan filled with salted hot water to a boil. Thinly slice the potatoes (peel optional), then add to the saucepan. Simmer for 6-8 mins, until softened, then drain and set aside. Meanwhile, finely dice the shallot. Finely chop or crush the garlic.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add shallot and garlic and cook for 2-3 mins, until softened. Add the lamb and cook for 6-8 mins, breaking it up with a wooden spoon, until golden brown. Add the cumin and cinnamon, cook for 30 seconds, then add the tomato puree and 200ml water (100ml for 1 person). Simmer for 3-5 mins, until thickened, then stir in the spinach to wilt. Season with sea salt and black pepper.
- Make the béchamel; in a small bowl, mix together the nutritional yeast, yoghurt, a pinch of sea salt and black pepper.
- To assemble, spread half the lamb mixture into the base of an ovenproof dish. Top with a layer of half the potatoes, then half the aubergine slices. Repeat these layers then spread the béchamel over the top. Grill for 8-10 mins, until deep golden brown.
- Serve the moussaka straight to the table.
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