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.
Serving size
Ingredients
Ingredients
- 80g mixed salad leaves
- 200g feta (Milk)
- 160g greek style yoghurt (Milk)
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
-
2 tbsp thickened aged balsamic vinegar (Sulphites)(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
-
400g passata(tomatoes, salt, citric acid)
-
2 tbsp Moroccan seasoning(Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 2 tbsp tomato purée
- 500g lamb mince
- 40g baby spinach
- 4 garlic clove
- 1 onion
- 2 aubergine
Allergens
Contains:
Milk, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 617Kcal |
| 481kJ | 2583kJ | |
| Fat | 7.4g | 40g |
| of which saturates | 3.8g | 21g |
| Carbohydrates | 4g | 20g |
| of which sugars | 2.7g | 15g |
| Protein | 7.5g | 41g |
| Salt | 0.49g | 2.7g |
| Fibre | 1.5g | 8.2g |
High protein
8 plants
Lamb & Aubergine Moussaka with Feta Topping & Leafy Salad
Get ready to be whisked off to Greece with our take on Moussaka. Think slices of gooey roasted aubergine and a rich tomato sauce, featuring juicy British lamb mince and warm spices. Top with a lighter béchamel-style Greek yoghurt & feta cheese sauce bake til golden and bubbling. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large ovenproof dish, a small bowl a measuring jug & a sieve
Roast the aubergines
- Slice the aubergines into 1/2cm rounds and place onto the lined baking tray. Drizzle with 1 tbsp oil and season with salt and pepper
- Roast for 18-20 mins
Simmer simmer
- Meanwhile, thinly slice the onion. Finely chop or crush the garlic. Rinse the spinach
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and lamb and cook for 6 mins, breaking the lamb up with a wooden spoon, until golden brown. Season with salt and pepper
- Add the tomato puree, Moroccan seasoning and garlic and cook for another 1 min
- Stir in the passata, stock powder, half the balsamic and 150ml water. Simmer for 6 mins, until thickening, then stir in the spinach until wilted
Make the feta sauce
- Add the yoghurt to the small bowl and crumble in half the feta. Mix well and season to taste. Add a splash of water to loosen
Assemble the moussaka
- Spoon half the lamb mixture into the large ovenproof dish then top with a layer of half the aubergine slices
- Repeat with the remaining mince and aubergine. Spoon the feta sauce over the top, then crumble over the remaining feta
- Bake for 5 mins, until golden and bubbling
Plate up
- Serve the moussaka onto plates. Serve the salad leaves alongside, drizzled with the remaining balsamic
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