I love lasagne. The cheese, the lasagne sheets, the meat, the sauce… everything tastes delicious. If you love lasagne too, but don’t like feeling full, tired and sluggish afterward, you’re going to love this recipe.
Traditionally Moussaka is a Greek version of lasagne. Add a little meat, add some tomatoes and some cheese and you’re good. The key thing is to swap lasagne sheets for aubergines. However, though this swap is a good one, the cheese doesn’t work well for your waistline.
One of my favourite personal trainers, Emily Skye, created a healthier version that I absolutely love! It’s filled with lean mince, pasta sauce, onions, and garlic, adding a ton more nutrition and flavour. As it cooks, it smells so good.
She replaces cheese, with a homemade egg and coconut milk mixture that looks and tastes just like cheese. I couldn’t believe it.
You can try the recipe below. Let me know what you think.
P.S. It takes 10 minutes to cook, and 40 minutes to bake. While it was baking, I did a 15-minute workout, 15-minute meditation and had a shower. If you don’t like hanging around while things bake, simply use the time when things are baking to take care of yourself. When else would you squeeze this all in?
Yummy Moussaka Recipe
Cook time: 5 mins / Prep Time: 50 mins / Total time: 55 mins / Yields: 4 portions / Serving Size: 1 person
- 1 tbsp. (15 ml/0.5 fl. oz.) extra virgin coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Pink Himalayan salt and pepper to taste
- 400g (14.1 oz.) lean beef mince
- 1 tsp. cinnamon
- 170g (6 oz.) tomato paste
- 1 cup (235 ml/8 fl. oz.) water
- 2 large eggplants (aubergines)
- 3 tbsp. fresh parsley, chopped
- 1 1/2 cup (355 ml/12 fl. oz.) light coconut milk
- 1/4 cup (30g/1.1 oz.) arrowroot flour (option: tapioca flour)
- 1 whole egg, beaten
- Preheat oven to 180°C (360°F).
- Heat the coconut oil in a frying pan over medium heat.
- Chop up the onion and garlic and saute for a few minutes.
- Add the mince meat, salt, pepper and cinnamon. Mix well and cook until the mince is brown
- Lower the heat and add the pasta sauce. Let it simmer.
- Meanwhile, slice the aubergines lengthwise into slim slices and place slices in an even layer in a greased baking dish. I grease mine in coconut oil. Pour the meat sauce evenly over the top of the aubergine slices. (Place the frying pan back on the stove). Sprinkle some parsley then over the meat sauce and aubergines. Then add your second layer of aubergines and then the meat sauce. It should be nicely covered. Set aside whilst preparing the sauce.
- Pour 1/4 cup of the coconut milk into a small bowl. Pour 3/4 cups of the coconut milk into the frying pan, and heat over medium heat. Add the arrowroot flour to the coconut milk in the bowl and mix until smooth. When the coconut milk in the frying pan starts to bubble, add the arrowroot mixture add stir well. Season with some salt and pepper. The sauce will thicken slightly, and once this happens remove it from the heat. Quickly whisk in an egg and mix until smooth. (Note: make sure the consistency is smooth before you finish or it’ll be quite egg white like when you finish cooking).
- Pour the sauce evenly over the aubergine dish you’ve prepared. Bake for about 40 minutes. Then increase the heat for 3-5 minutes afterwards to get a nice colour on the top.
- Remove the dish from the oven and let it cool down for 10 minutes on a cooling rack before cutting.
- Slice and enjoy with a mixed salad!