Vegetarian Moussaka

6 standard portions

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Ingredients

• 2 tbsp Olive oil
• 1 Onion (Chopped)
• 4 Cloves Garlic (Chopped)
• 2 Courgette (zucchini) (Sliced)
• 2 Aubergine (eggplant)
• 750 g Potatoes
• 2x 400g Tinned chopped tomatoes
• Salt and pepper (To taste)
• 1 tbsp Oregano
• 100 g Red lentils (dried)
• 1 tsp Honey
• 1 tsp Cinnamon
• 250 g Ricotta
• 2 Eggs (Whisked)
• 100 g Greek yoghurt
• 1/2 tsp Freshly grated nutmeg (Approx)
• 100 g Cheddar (Grated)

Method

1. Preheat your oven to 180°C fan/200°C/400°F/Gas Mark 6.
2. Finely chop the onions and garlic. Slice the courgettes.
3. Slice the aubergine into 2cm thick slices.
4. Peel and chop the potatoes also to 2cm thick slices.
5. Next, fry the onion and garlic in some of the olive oil for around 5 minutes until the onion has started to brown.
6. Add the courgettes, salt and pepper to taste, oregano, honey and cinnamon, and cook for a further 3 minutes.
7. Now add chopped tomatoes and lentils. Half fill one of your empty tomato tins with water and pour that in too. Stir to combine and simmer for about 30 minutes.
8. While this is cooking away, arrange your slices of aubergine on a baking tray, drizzle with olive oil and cook in the oven for 20 minutes.
9. Boil your potatoes for about 15 minutes.
10. Spread the tomato mixture on the bottom of a dish, then layer slices of aubergine on top, followed by the potato.
11. Combine the ricotta, eggs, Greek yoghurt and nutmeg in bowl, then pour over the top, ensuring everything is covered. Sprinkle the grated cheddar cheese on top evenly.
12. Bake in the oven for 20 minutes until the moussaka is golden brown and bubbling.