A simple vegetarian Moussaka recipe. Made with aubergines, potatoes and courgettes, topped with a creamy cheese sauce. this delicious family friendly recipe makes a great midweek meal, and is also perfect to batch cook and freeze for later. It is also gluten free and can be modified for those following the Slimming World plan.
Preheat your oven to 180deg (fan).
Finely chop onions and garlic, slice courgettes.
Slice aubergine lengthways into 2cm thick slices.
Peel and chop potatoes also to 2cm thick slices.
Fry onion and garlic in some of the olive oil for around 5 minutes until the onion has begun to brown.
Add courgettes, salt and pepper to taste, oregano, honey and cinnamon and cook for a further three minutes.
Now add chopped tomatoes and lentils, half fill one of your empty tomato tins with water and pour that in, stir to combine and simmer for approx 30 minutes.
Whilst this is cooking away arrange your slices of aubergine on a baking tray, drizzle with olive oil and cook for 20 minutes.
Boil your potatoes for around 15 minutes.
Spread the tomato mixture on the bottom of a dish, lay slices of potato on top, followed by the aubergine.
Combine the ricotta, eggs, greek yoghurt, and nutmeg in bowl and pour over the aubergine, lastly sprinkle with the grated cheddar.
Bake in the oven for 20 minutes, until the moussaka is golden and bubbling.