Low-fat moussaka

This summer-holiday favourite gets a healthy makeover by bulking up the mince with lentils and swapping to fat-free Greek yogurt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the peppers gently in a large non-stick pan for about 5 minutes.

Step 2

Add the garlic and cook for 1 minute more, then add the beef, breaking it up with a fork, and cook until browned.

Step 3

Tip in the lentils, half the oregano, the passata and a splash of water.

Step 4

Simmer for 15-20 minutes until the lentils are tender adding more water if you need to

Step 5

Meanwhile, heat the grill to medium- high.

Step 6

Arrange the aubergine and tomato slices on a non-stick baking sheet and brush with the oil.

Step 7

Sprinkle with the remaining oregano and some seasoning then grill for 1-2 minutes each side until lightly charred; do this in batches if needed.

Step 8

Mix half the Parmesan with the yogurt and some seasoning.

Step 9

Divide the beef mixture among four small ovenproof dishes; top with the sliced aubergine and tomato, then the yogurt mix, extra oregano, remaining Parmesan and nutmeg

Step 10

Grill for 3-4 minutes until bubbling.