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Vegetarian moussaka

Name: Vegetarian moussaka
Prep time: 20 min
Cook time: 55 min
Ingredients: olive oil spray; 1 large eggplant, thinly sliced; 2 zucchini (courgettes), thinly sliced; 1 tbs olive oil; 1 onion, sliced; 2 cloves garlic, crushed; 400g can brown lentils, rinsed and drained; 1 tbs rosemary, roughly chopped; 400g can diced tomatoes, no added salt; 150g reduced fat ricotta cheese; ⅔ cup low fat soy or dairy milk

Serves: 8

Prep: 20

Cook: 55

Great served with a greek salad or your favourite vegies and perfect for a weeknight in with the family or a weekend banquet to impress friends!

Ingredients

olive oil spray
1 large eggplant, thinly sliced
2 zucchini (courgettes), thinly sliced
1 tbs olive oil
1 onion, sliced
2 cloves garlic, crushed
400g can brown lentils, rinsed and drained
1 tbs rosemary, roughly chopped
400g can diced tomatoes, no added salt
150g reduced fat ricotta cheese
⅔ cup low fat soy or dairy milk

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Method

Step 1
Pre-heat oven to 190°C. Spray a non-stick frying pan with oil and cook eggplant and zucchini (courgette) in batches for 2-3 minutes each side or until golden. Place half in the base of a large casserole dish.
Step 2
Heat oil in a non-stick frying pan. Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Add lentils and rosemary and cook for a further 2-3 minutes.
Step 3
Top eggplant and zucchini (courgette) layer with lentils and then remaining eggplant and zucchini (courgette). Pour over tomatoes.
Step 4
Mix together ricotta and milk and spread over moussaka. Bake for 40 minutes or until golden. Serve with salad.