Low-fat moussaka

• frozen sliced peppers↗200g g
• garlic cloves↗3

  crushed

• extra-lean minced beef↗200g g
• red lentils↗100g g
• dried oregano↗2 tsp tsp

  plus extra for sprinkling

• carton passata↗500ml ml
• aubergine↗1

  sliced into 1.5cm rounds

• tomatoes↗4

  sliced into 1cm rounds

• olive oil↗2 tsp tsp
• parmesan↗25g g

  finely grated

• pot 0% fat Greek yogurt↗170g g
• freshly grated nutmeg

Step-by-step instructions

1. 1

   Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.

2. 2

   Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.

3. 3

   Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.