Name: Lighter moussaka with crunchy feta & oregano
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 300g extra-lean lamb mince -; 1 tsp olive oil -; 2 courgettes , finely chopped -; 1 large aubergine , finely chopped -; 140g red lentil -; 2 tsp dried oregano -; 680g jar passata with garlic & herbs -; 1 low-sodium lamb or beef stock cube -; 200g low-fat Greek yogurt -; 75g light feta cheese -; 2 tbsp breadcrumb -; salad and flatbreads , to serve (optional) -

Ingredients for - Lighter moussaka with crunchy feta & oregano

1. 300g extra-lean lamb mince

2. 1 tsp olive oil

3. 2 courgettes , finely chopped

4. 1 large aubergine , finely chopped

5. 140g red lentil

6. 2 tsp dried oregano

7. 680g jar passata with garlic & herbs

8. 1 low-sodium lamb or beef stock cube

9. 200g low-fat Greek yogurt

10. 75g light feta cheese

11. 2 tbsp breadcrumb

12. salad and flatbreads , to serve (optional)

How to cook deliciously - Lighter moussaka with crunchy feta & oregano

1 . Stage

Heat a dry non-stick pan and add the lamb, breaking it up with a fork. Cook until brown, then tip the meat into a bowl. Heat the oil in the pan and fry the courgettes and aubergines until golden, about 6-8 mins.

2 . Stage

Return the meat to the pan and add the lentils, half the oregano and the passata. Crumble in the stock cube. Fill the passata jar to about half full with water (about 340ml), swirl and add to the pan. Simmer for 25-30 mins until the lentils are tender, adding more water if you need to. Season to taste.

3 . Stage

Heat the grill to high. Mash together the rest of the oregano with the yogurt, feta and some seasoning. Pour the lamb mixture into 1 large or 4 individual ovenproof dishes, spoon over the topping, scatter on the crumbs, then grill for 3-4 mins until bubbling. Serve with salad and flatbreads, if you like.