Low Fat Moussaka

Indulge guilt-free with this hearty and flavorful Low Fat Moussaka, a lighter twist on the classic Greek casserole. Featuring layers of roasted eggplant and zucchini, this dish is packed with wholesome vegetables, lean ground turkey, and aromatic spices like cinnamon and allspice, delivering a depth of flavor without the heavy calories. Topped with a creamy white sauce made from low-fat milk and a sprinkle of grated cheese, this moussaka has all the comfort of a rich casserole with none of the guilt. Perfect for meal prepping, this healthier moussaka recipe is easy to prepare and bakes to golden perfection, making it an ideal choice for weeknight dinners or family gatherings. Try this nutritious and satisfying spin on a Mediterranean classic today!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large eggplants
• 2 medium zucchini
• 2 tablespoons olive oil
• 500 grams lean ground turkey
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 400 grams canned diced tomatoes
• 2 tablespoons tomato paste
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 1 teaspoon dried oregano
• 500 milliliters low-fat milk
• 2 tablespoons all-purpose flour
• 2 egg yolks
• 50 grams low-fat cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Slice the eggplants and zucchini into 1/4-inch thick rounds. Brush both sides with a tablespoon of olive oil, and arrange them on baking sheets. Roast them in the oven for 20 minutes, turning halfway, until slightly golden.

Step 3

While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until softened for about 5 minutes.

Step 4

Increase the heat to medium-high and add the ground turkey to the skillet. Cook, stirring occasionally until the meat is browned, about 8-10 minutes.

Step 5

Stir in the diced tomatoes, tomato paste, cinnamon, allspice, and oregano. Season with salt and pepper. Simmer the mixture for 15 minutes to allow flavors to meld.

Step 6

In a separate saucepan, whisk the flour into the milk over medium heat. Continue whisking for 5-7 minutes until the sauce thickens.

Step 7

Remove the milk mixture from the heat and whisk in the egg yolks. Return to low heat for 2 minutes, stirring constantly. Sprinkle in half of the grated cheese and stir until melted. Remove from heat.

Step 8

To assemble the moussaka, layer half of the roasted eggplant and zucchini in a large baking dish. Pour over the meat sauce and spread evenly.

Step 9

Layer the remaining eggplant and zucchini over the meat sauce.

Step 10

Pour the white sauce over the top, spreading it out evenly. Sprinkle the remaining cheese on top.

Step 11

Bake in the preheated oven for 30-35 minutes until the top is golden and bubbling.

Step 12

Let the moussaka sit for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3037.5g)

Amount per serving	% Daily Value*
Calories	2123.5

Total Fat 103.2g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 6.4g
Cholesterol 792.0mg	0%
Sodium 7595.0mg	0%
Total Carbohydrate 159.6g	0%
Dietary Fiber 44.4g	0%
Total Sugars 101.2g
Protein 158.2g	0%

Vitamin D 246.6IU	0%
Calcium 1490.5mg	0%
Iron 17.0mg	0%
Potassium 5575.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 28.8%

Carbs: 29.0%