Vegetarian moussaka
Prep
20 min
Cook
1h
Serves
8
Skill
Vegetarian
Prep
20 min
Cook
1h
Serves
8
Skill
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 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 ricotta cheese, reduced fat
- ⅔ cup low fat soy or dairy milk
Nutrition per serving
665 kJ
energy kj
9 g
protein
1 g
saturated fat
6.3 g
dietary fibre
17 g
carbohydrate
6 g
sugars
180 mg
sodium
Method
- Pre-heat oven to 190°C. Spray a non-stick frying pan with oil and cook eggplant and courgette in batches for 2-3 minutes each side or until golden. Place half in the base of a large casserole dish.
- 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.
- Top eggplant and courgette layer with lentils and then remaining eggplant and courgette. Pour over tomatoes.
- Mix together ricotta and milk and spread over moussaka. Bake for 40 minutes or until golden. Serve with salad.
- olive oil spray
- 1 large eggplant, thinly sliced
- 2 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 ricotta cheese, reduced fat
- ⅔ cup low fat soy or dairy milk
Nutrition per serving
665 kJ
energy kj
9 g
protein
1 g
saturated fat
6.3 g
dietary fibre
17 g
carbohydrate
6 g
sugars
180 mg
sodium
- Pre-heat oven to 190°C. Spray a non-stick frying pan with oil and cook eggplant and courgette in batches for 2-3 minutes each side or until golden. Place half in the base of a large casserole dish.
- 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.
- Top eggplant and courgette layer with lentils and then remaining eggplant and courgette. Pour over tomatoes.
- Mix together ricotta and milk and spread over moussaka. Bake for 40 minutes or until golden. Serve with salad.