Chicken moussaka

Serves: 4

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

spray oil
2 medium-sized potatoes, peeled, sliced
500g lean chicken mince
2 cloves garlic, chopped
1 onion, finely chopped
50g sun-dried tomatoes, chopped
1 teaspoon Tuscan seasoning
400g can chopped tomatoes
1 cup diced courgettezucchiniXszucchini, summer squashX
1 cup diced mushrooms
150g reduced-fat ricotta cheese
150g low-fat plain yoghurt
75g parmesan cheese
1 eggplantaubergineX, sliced
½ teaspoon ground nutmeg
2 tablespoons chopped fresh parsley

Instructions

Stay Awake

1 Lightly spray a large ovenproof dish with oil. Preheat oven to 190°C. Cook potatoes for 10 minutes in boiling water. Drain and set aside.

2 Meanwhile, spray a non-stick pan with oil and cook mince with garlic and onion for 4-5 minutes or until evenly browned. Add sun-dried tomatoes and Tuscan seasoning with tomatoes, 1 1/2 cups water, courgettes and mushrooms. Cook for 8-10 minutes.

3 Meanwhile, mix ricotta with yoghurt and parmesan.

4 Layer mince in dish with eggplant and potatoes to have 3 layers, finishing with eggplant and potato. Spread over cheese mix and sprinkle with nutmeg. Bake for 40-45 minutes or until golden brown. Serve sprinkled with parsley.

Variations

Make it gluten free: Use gluten-free Tuscan seasoning and check yoghurt and ground nutmeg are gluten free.

HFG tip

This recipe freezes well.

Nutrition Info (per serve)

Calories 427 cal

Kilojoules 1790 kJ

Protein 46 g

Total fat 13 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 14 g

Dietary fibre 7 g

Sodium 810 mg

Calcium 460 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.